California Burrito Recipe

Marinate and Cook (carne asada example)

Combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper in a bowl. Add 1 lb sliced flank or skirt steak and coat well. Marinate 15–30 minutes (or up to 4 hours refrigerated). Heat a grill or heavy skillet to high. Grill or sear steak 3–4 minutes per side until desired doneness. Let rest 5 minutes, then thinly slice across the grain.

If using al pastor or shredded chicken, reheat and ensure meat is well seasoned and hot before assembly (about 5–7 minutes in a skillet over medium heat).

In a blender or food processor, add peeled avocados, Greek yogurt (or sour cream), lime juice, chopped jalapeño (if using), salt, and 1 tablespoon water. Blend until smooth and creamy. Taste and adjust salt or lime as needed. Transfer to a bowl and refrigerate until assembly.

Combine diced tomatoes, diced onion, chopped cilantro, lime juice, minced jalapeño (if using) and salt in a bowl. Stir to combine and let sit 10 minutes to meld flavors. Taste and adjust seasoning.

If using frozen fries, bake or fry according to package instructions so they are hot and crisp (about 20–25 minutes in oven at 425°F, turning once). If using fresh fries, cut potatoes into desired shape and fry at 350°F until golden and crisp, or roast at 425°F with oil for 30–35 minutes. Toss hot fries with optional fry seasoning (paprika, garlic powder, salt) if desired.

Warm the flour tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 5–7 minutes so they are pliable.

Lay a warmed tortilla on a flat surface. In the center, place about 1 cup hot fries, 4 oz (about 0.25 lb) of prepared meat, 0.375 cup (about 3 oz) shredded cheddar cheese, 3 tablespoons guacamole sauce, 3 tablespoons sour cream, and 1/4 cup pico de gallo. (Adjust amounts per burrito; this recipe makes 4 burritos.)

Fold the sides of the tortilla in, then roll tightly from the front edge to form a burrito. Place seam-side down on the skillet and press lightly for 30–60 seconds to seal and warm through (optional). Repeat with remaining tortillas and fillings.

Slice each burrito in half and garnish with chopped cilantro, extra pico de gallo, or a drizzle of guacamole sauce if desired. Serve immediately so fries remain crisp.