California Burrito Recipe: 3 Cooking Tips
Written by MasterClass
Last updated: Apr 27, 2022 • 5 min read
Halfway between a taco and a quesadilla, the burrito is a Mexican food staple. The California burrito, a hefty, french fry–stuffed interpretation native to San Diego, is a lesser-known style with a devoted fan base.
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What Is a California Burrito?
A California burrito features carne asada, crispy french fries, guacamole, pico de gallo, and cheddar cheese wrapped in a flour tortilla. Unlike other California-style burritos, such as San Francisco’s iconic Mission burrito, California burritos do not necessarily include rice and beans—the fries provide plenty of starch.
4 Ways to Enjoy California Burritos
A California burrito may be larger and more complex than many other burrito styles, like crispy fried chimichangas or simple breakfast burritos. Still, you can enjoy them with many of the same accompaniments and sides.
- 1. Chips and salsa: For extra heat and crunch, pair your burrito with a side of tortilla chips and a smoky red salsa. Try this charred salsa recipe from Chef Gabriela Cámara.
- 2. Green salad: To balance the meat and potatoes of the burrito, dress up a bowl of dark leafy greens with a refreshing vinaigrette. Try massaging torn Lacinato kale with a cilantro-lime dressing.
- 3. Spanish rice: California burritos may omit rice in favor of fries, but that doesn’t mean you can’t enjoy a serving of rice on the side. Learn how to cook Spanish rice with tomatoes and spices.
- 4. With beans: Some taquerías and taco shops in Southern California serve California burritos slathered with an outer layer of refried beans, in a nod to the sauce-covered “wet” burritos. Heat up refried beans from a can or make them from scratch with this easy refried beans recipe.
3 Tips for Making California Burritos
Here’s how to make the best burrito, even if you’re miles away from Southern California:
- 1. Choosing the protein: Though the “California” is traditionally a carne asada burrito, you can swap in your protein of choice, be it carnitas, chorizo, ground beef—even spiced crumbles of tofu. Learn how to make carne asada at home.
- 2. Choosing the fries: Whether you use take-out fries, make your own, or heat a bag of frozen ones, prepare them last so they’re still crisp and steaming when you tuck them into the burrito. (For extra crunch, fry or roast them a little longer than the package or french fry recipe suggests.)
- 3. Make ahead: While the variety of textures is integral to a California burrito—the crispy fries mingling with tender carne asada and cool bites of fresh tomato—you may choose to assemble yours ahead of time for an effortless meal or two throughout the week. To prepare burritos for the freezer, leave out the fresh ingredients (make the guacamole and pico de gallo). Freeze individually wrapped burritos in a single layer before sealing them in an airtight container or freezer bag. Bake the frozen burritos in a 400-degree oven until warmed through, about 15 minutes, and serve with fresh accompaniments on the side.
Traditional California Burrito Recipe
makes
prep time
30 mintotal time
1 hr 15 mincook time
45 minIngredients
Note: The total time does not include 2 hours 20 minutes of inactive time.
- 1
In a medium bowl, combine the olive oil, citrus juices, half of the chopped serrano pepper, half of the garlic, cumin, ancho chile, and half the cilantro.
- 2
Season the mixture with salt and pepper to taste and stir well to combine.
- 3
Place the steak in a shallow baking dish and pour the marinade over the top, turning the meat until well-coated.
- 4
Cover the dish with a lid or plastic wrap and refrigerate for 2–3 hours. Alternatively, you can transfer the marinade and the meat into a large ziplock bag; lay flat to refrigerate, and flip over halfway through to ensure even distribution of the marinade.
- 5
Remove the dish of marinated steak from the fridge and let it come to room temperature, at least 20 minutes.
- 6
Heat an outdoor grill, or a stovetop grill pan, or large cast-iron skillet to high heat.
- 7
Brush the grates or pan with olive oil.
- 8
Using a pair of tongs, remove steak from marinade and gently shake off any excess.
- 9
Sear the steak for 3–4 minutes on each side (resist the temptation to move it or check the crust—when the meat lifts away easily from the cooking surface, it’s ready) until cooked to preferred doneness. (You’re looking for a crispy, charred exterior and perfectly cooked interior: With especially thin cuts of beef like skirt steak, aim for medium-rare with an internal temperature of 135 degrees Fahrenheit. Anything more, and these thinner cuts can get chewy and tough.)
- 10
Remove the steak from the heat and place it on a clean cutting board for 10–15 minutes to rest. This will allow the meat to reabsorb the juices before you slice.
- 11
Slice the steak across the grain into thin slices, then roughly chop it into small, bite-sized pieces.
- 12
In a medium bowl, combine the diced tomatoes, diced onion, remaining serrano pepper and cilantro. Season with salt, pepper, and lemon juice and stir to combine. Taste, and adjust for salt, citrus, and heat. Set aside.
- 13
In a medium bowl, mash the ripe avocados with the remaining garlic and a splash of lime juice.
- 14
Season the guacamole with salt, and stir to combine.
- 15
Taste the guacamole and add more salt or lime juice as needed.
- 16
Warm the fries in the basket of an air fryer set to 380 degrees for 10 minutes, or arrange them in a single layer on a baking sheet and warm in a 380-degree oven until crisp, 15–20 minutes.
- 17
To assemble the burritos, place a warmed tortilla on a clean plate.
- 18
Add a layer of guacamole and sour cream, if using.
- 19
Top with a layer of fries, carne asada, and shredded cheese.
- 20
To melt the cheese, microwave the burrio for 30 seconds.
- 21
Finish with a layer of pico de gallo and a drizzle of crema or sour cream, if using.
- 22
To roll the burritos, fold the bottom edge up towards the center, then fold either side of the tortilla over the flap, like an envelope.
- 23
Using your fingers on either hand, continue to tuck the edges over the filling as you roll the burrito away from you.
- 24
If you like, seal the seam by placing the burrito on a hot, dry skillet until toasted and secure. Serve hot.
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