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California burrito recipe made, cut and stacked on top of each other

California Burrito Recipe {with Carne Asada}

Krista Stechman
Carne asada burritos with seasoned french fries, guacamole, salsa, jalapeno sour cream and shredded cheese
5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinner
Cuisine american, mexican
Servings 4 people
Calories 1449 kcal

Equipment

  • 1 large skillet
  • 1 cutting board
  • 1 sharp knife
  • 1 set of mixing bowls small and medium
  • 1 food processor

Ingredients
  

Jalapeno Sour Cream

  • 2 jalapenos fresh, stems off
  • ½ yellow onion medium dice
  • 1 drizzle olive oil
  • 1 clove garlic
  • 2 tablespoon lime juice
  • ½ tsp kosher salt
  • 1 cup sour cream

Guacamole

  • 3 avocados peeled and pitted
  • tablespoon lime juice
  • 1 teaspoon kosher salt
  • 3 tablespoon red onion find dice
  • ½ cup roma tomato small dice
  • 2 cloves garlic minced
  • ¼ cup cilantro rough chop

Mexican Street Fries

  • 14 oz french fries
  • 3 tablespoon cotija cheese
  • 1 tablespoon taco seasoning

Carne Asada

Tortillas

  • 4 burrito shells large - extra large

Toppings

  • 1 cup pepper jack cheese shredded
  • 1 cup sharp cheddar shredded
  • 1 cup salsa store bought or homemade

Instructions
 

Making the Jalapeno Sour Cream

  • Preheat the oven to 425°F then line 2 sheet trays with parchment paper
  • Put the jalapenos and onions on one tray, drizzle with olive oil and add a pinch of salt. Roast them for 20-25 minutes
  • Remove them from the oven and blend them in the food processor with the garlic, lime juice and salt
  • Stir that mixture into the sour cream and set aside

Making the Guacamole

  • Mash the avocados, lime and salt together in a medium bowl with a fork
  • Add the red onion, tomato, garlic and cilantro. Mix well and set aside

Baking the Fries

  • Add the fries to the other sheet tray and bake according to package instructions
  • Remove them from the oven then add cotija and taco seasoning

Making the Carne Asada

  • Heat a large skillet over medium-high heat. Add a drizzle of olive oil
  • Season the steak and add it to the pan, leaving it untouched for 2 minutes. Stir and cook steak to desired doneness

Building the Burritos

  • Warm the tortillas in a large skillet over low-medium heat with non-stick cooking spray just until pliable. About 10 seconds
  • Spread the burrito shells out over a flat surface with room to work
  • Layer the ingredients in the center of the tortilla starting with the guacamole
  • Add the sour cream, then cheese then fries
  • Top the fries with salsa then add the steak
  • Fold both sides of the tortilla in then start rolling with the side that is closest to you and roll it away from you to form a burrito. Make sure to keep the edges tucked in during rolling so the ingredients don't fall out
  • Serve immediately

Notes

  • Warm your tortilla before filling and rolling them so they don't rip. I just heat a skillet over low - medium heat, spray the skillet with non-stick cooking spray then warm each side so that they're pliable
  • If you're not able to find skirt steak then you can use flank steak or ribeye. Ground beef is not recommended for this California style burrito
  • If you like things spicy then grab your favorite hot sauce. I always have lots of hot sauce on hand for every meal
  • This can be made into a vegetarian option by leaving out the steak. Still very delicious
  • If you're not fond of sharp cheddar and pepper jack then any blend can be used. I often see people use a Mexican cheese blend. It's personal preference
  • For this California Burrito recipe I prefer to pre-cut my steak into small pieces while raw then season and blend. If you prefer to cut the steak after it's cooked that is fine just remember to let it rest for 5-10 minutes after cooking. Also remember to cut the steak against the grain in thin slices to keep it tender
  • Make sure your skillet is very hot before adding the skirt steak. This will give you a nice sear and flavor on the meat
  • The jalapeno sour cream can be made up to 3 days ahead of time

Nutrition

Calories: 1449kcalCarbohydrates: 88gProtein: 78gFat: 91gSaturated Fat: 34gPolyunsaturated Fat: 7gMonounsaturated Fat: 40gTrans Fat: 1gCholesterol: 242mgSodium: 2959mgPotassium: 2349mgFiber: 19gSugar: 10gVitamin A: 1970IUVitamin C: 42mgCalcium: 714mgIron: 10mg
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