Description
This California Burrito recipe combines marinated, pan-seared steak with crispy French fries, fresh pico de gallo, creamy guacamole, shredded cheddar cheese, and sour cream, all wrapped in a warm flour tortilla. The burritos are optionally grilled for a crispy finish, resulting in a flavorful and satisfying meal perfect for any occasion.
Ingredients
Scale
Marinade
- ¼ cup fresh lime juice (from 2 limes)
- 3 cloves garlic, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
Main Ingredients
- 1 pound steak (your favorite cut)
- 2 tablespoons vegetable oil
- 4 large flour tortillas
- 2 cups cooked French fries (homemade or store-bought)
- 1 cup freshly shredded cheddar cheese
- 1 cup pico de gallo
- 1 cup guacamole
- ¼ cup sour cream or Mexican crema
- Chopped fresh cilantro (optional, for garnish)
- Hot sauce (optional, for serving)
Instructions
- Make the Marinade: In a Ziplock plastic bag, combine lime juice, chopped garlic, kosher salt, ground cumin, and freshly ground black pepper. Place the steaks inside the bag and toss to coat evenly with the marinade. Seal the bag and refrigerate for 1 hour to let the flavors penetrate the meat.
- Cook the Steak: Heat vegetable oil in a skillet over high heat until it begins to lightly smoke. Remove the steak from the marinade and pat dry to remove excess moisture. Place the steaks in the hot skillet and cook for about 2 minutes per side for medium-rare doneness (135°F internal temperature). Remove steaks from heat when they are about 10°F below your target temperature, and let them rest for 3 to 5 minutes to finish cooking and retain juices. Then slice thinly against the grain.
- Warm the Tortillas: While the steak rests, warm the flour tortillas in a dry skillet over medium heat until pliable and slightly toasted. This helps prevent tearing during assembly.
- Assemble the Burritos: Lay the warmed tortillas flat and evenly distribute sliced steak, cooked French fries, shredded cheddar cheese, pico de gallo, and guacamole on each. Add a dollop of sour cream or Mexican crema if using.
- Add Garnishes: Sprinkle chopped fresh cilantro over the fillings and drizzle with hot sauce for extra flavor if desired.
- Roll the Burritos: Fold in the sides of each tortilla over the fillings and roll tightly to secure the burrito. This helps hold all ingredients together for easy eating.
- Optional Grilling: For a crispier exterior, place the rolled burritos seam-side down in a hot dry skillet and grill for a few minutes until golden brown on all sides.
- Serve: Serve the burritos hot with additional hot sauce on the side, if desired, for a delicious and hearty meal.
Notes
- Marinating the steak for at least 1 hour enhances flavor and tenderness.
- Use your favorite cut of steak; flank, skirt, or sirloin all work well.
- French fries add a classic California burrito texture; you can use frozen or homemade fries.
- If you prefer, substitute flour tortillas with gluten-free tortillas to make it gluten-free.
- Grilling the burrito at the end adds a crispy touch but can be skipped for a softer burrito.
- Adjust hot sauce level to your heat preference.
