California Burrito Recipe

Prepare and cook potatoes

Wash and halve the baby potatoes (or cut into 1/2-inch cubes). Place in a medium pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 8–10 minutes until just tender. Drain well and pat dry. Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add the potatoes in a single layer and fry, stirring occasionally, until golden and crispy, 6–8 minutes. Season with 1/4 tsp salt and set aside.

Season and cook steak

Trim excess fat from the flank steak and pat dry. In a small bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp garlic powder. Rub the mixture over both sides of the steak, then drizzle with 1 tbs olive oil. Heat a cast-iron skillet or grill pan over high heat until very hot. Add the steak and sear 3–4 minutes per side for medium-rare (longer to desired doneness). Transfer to a cutting board and let rest 5–7 minutes, then thinly slice against the grain into bite-size strips.

Cook rice: In a small saucepan combine 1 cup rinsed rice, 1.5 cups water and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat beans: Drain and rinse 1 cup canned pinto or black beans (if desired). Place in a small saucepan with 1/4 tsp cumin, 1/4 tsp onion powder and 2–3 tbs water. Warm over low heat, mashing a few beans with the back of a spoon to thicken slightly. Taste and season with salt as needed. Keep warm.

Make quick pico: In a bowl combine 1 diced roma tomato, 1/4 cup finely chopped red onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/4 tsp salt and 1 tsp chopped pickled jalapeños (if using). Mix and let sit 5–10 minutes for flavors to meld.

Prep guacamole/sour cream: If using store-bought guacamole, measure 1/2 cup. If making simple mashed avocado, mash 1 small avocado with a pinch of salt and 1/2 tbs lime juice. Keep sour cream chilled until assembly.

Warm tortillas: Heat a large dry skillet over medium. Lightly brush each flour tortilla with 1/4 tsp vegetable oil and warm 20–30 seconds per side until pliable and slightly browned. Keep wrapped in a clean towel to stay warm.

Assemble burritos: Lay one warm tortilla on a work surface. In the center place 1/4 cup cooked rice, 1/4 cup warmed beans, a generous handful (about 3–4 oz) of sliced steak, 1/4 cup crispy potatoes, 1/4 cup shredded cheddar, 2 tbs pico de gallo, 2 tbs guacamole (or 3–4 slices avocado) and 1–2 tbs sour cream. Adjust quantities to fit but keep a roughly 2–3 inch central fill area.

Fold: Fold the two sides of the tortilla over the filling, then fold the bottom edge up and roll tightly, tucking as you go to form a sealed burrito.

Optional press: For a warm, slightly crisp exterior, place the rolled burrito seam-side down on a heated skillet over medium heat and press gently with a spatula for 1–2 minutes per side until golden and sealed.

Serve: Slice in half if desired and serve immediately with extra pico, hot sauce and lime wedges.