California Burrito (Carne Asada and Crispy Fries)
By Emily Carter ·
Published
Quick answer
Marinate flank steak in lime, garlic, cumin and chili powder, then grill 4 to 5 minutes per side and rest before slicing thin. Crisp the fries, warm the tortillas, and layer steak, fries, cheese, guacamole, pico de gallo and sour cream before rolling tight and griddling seam side down until golden.
California Burrito is San Diego in a tortilla: charred carne asada, crispy fries, cheese, guacamole and pico de gallo, rolled tight and griddled golden. The fries inside are the whole idea, and the diagonal cut is the payoff.
Why you’ll love it
- Carne asada and crispy fries in one handheld burrito.
- The San Diego classic, built the shop way.
- Griddled golden and sealed, so it holds to the last bite.
- Easy to scale: one steak feeds four big burritos.
- The diagonal cut shows off every layer at once.
Ingredient notes
Flank steak: the carne asada. Marinated in lime, garlic, cumin and chili powder, then grilled hot and sliced thin against the grain, it stays tender and bright.
French fries: the signature. Baked or fried until deeply golden and crisp, they are what make this a California burrito. Soft fries steam the burrito soggy.
Guacamole and pico de gallo: the fresh layers. They cool the hot steak and fries and add the bright flavor that keeps the burrito from feeling heavy.
Monterey Jack: the melt. It melts against the hot steak and fries and helps glue the filling together inside the roll.
Large flour tortillas: the wrap. Burrito size, warmed until soft and pliable, they roll tight without cracking and seal golden on the griddle.
The rest and crisp rule that makes or breaks it
Two rules decide whether this burrito holds together or falls apart, and both are about patience and heat. First, rest the steak 5 minutes before slicing, and slice it thin against the grain. Steak sliced hot loses its juices on the board, and thick slices cut with the grain turn chewy. Second, crisp the fries until deeply golden and keep them on a rack until they go in the tortilla. Soft fries steam inside the wrap and turn the whole burrito soggy within minutes. Warm the tortilla before rolling so it wraps tight without cracking, then griddle seam side down until sealed. A sealed burrito holds to the last bite.
Variations
- Breakfast California: add scrambled eggs and skip the pico de gallo for a morning version.
- Spicy California: use pepper jack cheese and add sliced jalapenos to the pico de gallo.
- Chicken California: swap the steak for grilled chicken thighs with the same marinade.
- Surf and turf: add a few grilled shrimp beside the steak for a San Diego surf and turf burrito.
What we learned testing it
- A 20 minute marinade beat no marinade clearly in the side by side test. The marinated steak tasted bright and seasoned through, while the unmarinated steak tasted flat next to the fries.
- Resting the steak beat slicing right away. The rested steak stayed juicy in the burrito, while the steak sliced hot lost its juices on the cutting board.
- Griddling seam side down beat serving ungriddled. The griddled burrito sealed shut and held together to the last bite, while the ungriddled one unrolled halfway through eating.
Read how we test recipes.
California Burrito (Carne Asada and Crispy Fries)
Makes 4 large burritos · 45 min total · Medium
Ingredients
Equipment
Large skillet or grill pan · Baking sheet · Mixing bowls · Aluminum foil
Instructions
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Marinate and grill the steak
Stir the lime juice, garlic, cumin, chili powder, salt, pepper and oil into a marinade, coat the steak well, and rest it at room temperature for 20 minutes while the fries cook. Grill on a hot grill pan for 4 to 5 minutes per side, until charred at the edges and cooked to your liking. Rest the steak 5 minutes before slicing thin against the grain.
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Crisp the fries
Bake or fry the fries until deeply golden and crisp, then season with salt while hot. Crisp fries are the whole point of a California burrito, so do not pull them early. Keep them hot on a rack while you build, so they do not steam soft before they go in the tortilla.
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Build the burrito
Warm a tortilla in a dry skillet until soft and pliable, then layer cheese down the center, followed by sliced steak, a pile of hot fries, guacamole, pico de gallo and sour cream. Fold the sides in, tuck the bottom up, and roll tight, keeping the filling in a neat line so nothing escapes out the ends.
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Griddle and slice
Set the burrito seam side down in a hot, dry skillet and griddle for 2 to 3 minutes per side, until golden and sealed. Rest it 2 minutes, then slice on a sharp diagonal with a serrated knife. The diagonal cut shows the fries and steak in a cross section that looks like a San Diego shop counter.
Notes
- Rest the steak 5 minutes before slicing. Cut too soon and the juices run out, leaving dry steak in the burrito.
- Slice the steak thin and against the grain. Thick slices cut with the grain turn chewy, while thin slices against the grain stay tender.
- Crisp the fries until deeply golden. Soft fries steam inside the tortilla and turn the whole burrito soggy.
- Warm the tortillas before rolling. A cold tortilla cracks at the fold, while a warm one wraps tight and seals on the griddle.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Flank steak
- Use skirt steak or sirloin instead. Both grill fast and slice well, so keep the same marinade and the same thin slicing against the grain.
- Frozen french fries
- Use fresh cut fries or tater tots instead. Fresh fries need a longer bake to crisp fully, while tater tots crisp fast and add a fun crunch.
- Monterey Jack cheese
- Use shredded cheddar or pepper jack instead. Cheddar adds a sharper bite, while pepper jack adds a gentle heat.
Storage and make-ahead
California burritos are best eaten fresh, within minutes of griddling. Wrap leftover burritos tightly in foil and keep in the fridge for up to 1 day, then reheat in a hot skillet or oven until the outside is crisp again. Do not microwave them, since the fries turn soft.
Frequently asked questions
What is in a california burrito?
Carne asada, crispy french fries, cheese, guacamole, pico de gallo and sour cream, all wrapped in a large flour tortilla. The fries inside are what make it a California burrito instead of a regular carne asada burrito.
Where did the california burrito come from?
It comes from San Diego, California, where taco shops started adding french fries to carne asada burritos. The fries, steak and guacamole together became the signature San Diego burrito.
How do I keep a california burrito from falling apart?
Warm the tortilla first, layer the filling in a neat line, fold the sides in and roll tight, then griddle seam side down until sealed. A sealed burrito holds together to the last bite.
Can I make a california burrito ahead of time?
Marinate the steak and make the pico de gallo and guacamole a day ahead, but build and griddle the burrito just before serving. Built burritos turn soggy within an hour as the fries steam.
What fries are best for a california burrito?
Crispy french fries, baked or fried until deeply golden. Frozen fries work well and crisp fast, while fresh cut fries need a longer bake to reach the same crunch.
