Burrito California Recipe

Marinate meat

Combine olive oil, minced garlic, 2 tbsp lime juice, ground cumin, chili powder, smoked paprika, 1.5 tsp salt and 1 tsp black pepper in a bowl. If using steak (carne asada), place the steaks in a shallow dish or zip-top bag and pour half the marinade over them (reserve remaining for chicken or discard). If using chicken, place breasts in the bag and pour remaining marinade over. Marinate at least 30 minutes or up to 4 hours in the refrigerator.

Remove meat from fridge 15 minutes before cooking to come toward room temperature for even cooking.

Cook frozen french fries according to package directions until crispy — either bake in a 220°C (425°F) oven for 20–25 minutes, turning once, or deep-fry at 175°C (350°F) until golden. Season with a pinch of salt while hot. Keep warm on a sheet pan in a low oven (90–100°C / 200–210°F) if assembling later.

Heat a heavy skillet or grill pan over medium-high heat. Add a little oil if needed. For steak: cook 3–5 minutes per side for medium-rare depending on thickness; rest 5 minutes and slice thinly across the grain. For chicken: grill or sear 6–8 minutes per side or until internal temperature reaches 74°C (165°F); rest 5 minutes and slice thinly.

Halve and pit the avocados; scoop flesh into a bowl. Add 1 tbsp finely chopped red onion, 2 tbsp chopped cilantro, minced jalapeño (if using), juice of 1 lime, 1 tsp kosher salt and 1 tsp black pepper. Mash with a fork to a chunky texture. Taste and adjust salt or lime as needed.

In a bowl combine the diced tomatoes, 1 cup finely chopped onion, 1 cup chopped cilantro, 2 tbsp lime juice, 1 tsp salt and the minced jalapeño (if using). Stir, taste and adjust seasoning. Let sit 5–10 minutes for flavors to meld.

Warm the large tortillas briefly in a dry skillet or wrapped in foil in a low oven so they are pliable (about 20–30 seconds per side in skillet or 5 minutes at 150°C / 300°F).

Place a warmed tortilla on a flat surface. In the center, layer: 1/4 of the cooked fries (about 150 g), 1/4 of the sliced steak or chicken (about 150 g), 1/4 cup shredded cheese, 2–3 tbsp guacamole, 2–3 tbsp pico de gallo and 2 tbsp sour cream. Add optional hot sauce or extra cilantro if desired.

Fold the bottom edge up over the filling, fold the sides in, then roll tightly to form a burrito. Repeat with remaining tortillas and fillings. If desired, press seam-side down in a hot skillet for 1–2 minutes to seal and crisp the tortilla slightly.

Slice burritos in half on the bias and serve immediately with extra sour cream, guacamole or pico on the side.