California Burritos are a delightful fusion of Tex-Mex flavors and hearty ingredients. Packed with juicy, marinated steak, crispy French fries, and creamy toppings, these burritos are perfect for a satisfying meal that will please the whole family. Let’s get started on this mouthwatering dish that’s sure to become a favorite!

Why You’ll Love This California Burritos 

You’ll love these California Burritos because they’re:

1. Flavorful and Hearty: The marinated steak combined with the fresh pico de gallo and crispy fries makes for a deliciously satisfying meal.
2. Customizable: Add your favorite toppings like sour cream, guacamole, or extra cheese to make it your own.
3. Perfect for Any Occasion: Great for family dinners, casual get-togethers, or even meal prep.
4. Easy to Prepare: With straightforward steps and common ingredients, these burritos come together with ease.

Ingredients For California Burritos

For the Marinade

• 1 ½ – 2 pounds flank, skirt, or sirloin steak, trimmed of fat
• ½ cup olive oil
• 2 limes, juiced
• 2 tablespoons white vinegar
• 4 garlic cloves, minced
• 1 jalapeno, minced and seeds removed
• 1 handful fresh cilantro leaves or parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Pico de Gallo

• 4 tomatoes, chopped
• 1 small red onion, diced
• 1 jalapeno, diced and seeds removed
• 1 lime, juiced
• 1 tablespoon fresh chopped cilantro or parsley
• Salt and pepper to taste

For the Burritos

• 6 10 or 12-inch flour tortillas
• 3 cups shredded sharp cheddar cheese, Monterey Jack, or Pepper Jack
• Cooked French fries (I like Alexia Organic Yukon Gold)
• Shredded lettuce
• Sour cream and/or guacamole

How to Make California Burritos

Marinate the Steak

1. Prepare Steak: Six to eight hours ahead of time, place the steak in a large baking pan. Poke with a fork an inch apart all over.
2. Make Marinade: Add all the marinade ingredients to a blender or food processor and pulse until combined. Pour over the meat, cover with plastic wrap, and refrigerate.

Make the Pico de Gallo

1. Combine Ingredients: In a medium bowl, toss all the pico de gallo ingredients together. Season to taste with salt and pepper.

Cook the Steak

1. Heat Grill or Pan: Heat a grill or large cast iron frying pan over medium-high heat.
2. Season Steak: Remove the steak from the marinade and generously season both sides with salt and pepper.
3. Cook Steak: Grill or pan fry the steak for 5-10 minutes on each side, depending on its size and how well done you like it.
4. Rest Steak: Remove the steak to a cutting board and let it sit for 5-10 minutes. Thinly slice it against the grain.

Assemble the Burritos

1. Prepare Tortillas: Working one at a time, sprinkle cheese on a tortilla in a line off-center.
2. Add Fillings: Top with sliced steak, more cheese, a handful of fries, more cheese, and then fold over the sides and roll it up.
3. Cook Burritos: Heat a dab of butter in a frying pan over medium heat and cook the burritos on all sides until browned.

Serve

1. Serve and Garnish: Serve the burritos on a bed of shredded lettuce with pico de gallo and your favorite toppings like sour cream or guacamole.

California Burritos

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Variations

• Vegetarian Option: Replace the steak with grilled vegetables or black beans.
• Spicy Kick: Add sliced jalapenos or a drizzle of hot sauce inside the burrito.
• Cheese Lovers: Use a mix of cheeses for an extra cheesy burrito.

Equipment

• Blender or food processor
• Large baking pan
• Large cast iron frying pan
• Medium bowl
• Cutting board
• Frying pan

Storage

Store any leftover steak and pico de gallo separately in airtight containers in the refrigerator for up to 3 days. Burritos can be wrapped in foil and stored in the refrigerator for up to 2 days. Reheat in the oven or on a skillet until warmed through.

What to Serve with California Burritos

These burritos are delicious on their own, but here are a few serving suggestions:

1. Fresh Salad: Serve with a simple green salad or a Mexican-inspired salad with avocado, corn, and black beans.
2. Chips and Salsa: Pair with tortilla chips and your favorite salsa or queso dip.
3. Rice and Beans: Enjoy with a side of Mexican rice and refried beans for a complete meal.

Tips

• Rest the Steak: Letting the steak rest before slicing ensures it stays juicy.
• Don’t Overfill: Be careful not to overfill the burritos to make rolling them easier.
• Crisp Up: Toasting the burritos in the pan adds a nice crispy texture.

FAQ

Can I use a different type of meat?

Yes, you can use chicken, pork, or even ground beef if you prefer.

Can I make this dish ahead of time?

Yes, you can marinate the steak and make the pico de gallo ahead of time. Cook the steak and assemble the burritos just before serving.

What if I don’t have a grill?

You can cook the steak in a cast iron skillet or any heavy-bottomed pan.

CALIFORNIA BURRITOS

Prep Time: 45 minutes

Total Time: 45 minutes

Carne asada, french fries and layers of cheese rolled up in a flour tortilla and pan-fried to golden delicious brown is served on a bed of lettuce with pico de gallo, sour cream and guacamole. California surfer food.

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Ingredients

• Marinade:
• 1 + ½ - 2 pounds flank, skirt or sirloin steak, trimmed of fat
• ½ cup olive oil
• 2 limes, juiced
• 2 tablespoons white vinegar
• 4 garlic cloves, minced
• 1 jalapeno, minced and seeds removed
• 1 handful fresh cilantro leaves or parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pico de Gallo:
• 4 chopped tomatoes
• 1 small red onion, diced
• 1 jalapeno, diced, seeds removed
• 1 lime, juiced
• 1 tablespoon fresh choppped cilantro or parsley
• salt and pepper
• Burritos:
• 6 10 or 12-inch flour tortillas
• 3 cups shredded sharp cheddar cheese, Montery Jack or Pepper Jack
• cooked french fries, I like Alexia Organic Yukon Gold
• shredded lettuce
• sour cream and/or quacamole

Instructions

Marinade the Steak:

1. Six to eight hours ahead of time place the flank steak in a large baking pan. Poke with a fork an inch apart all over.
2. Add all the marinade ingredients to a blender or food processor and pulse until combined. Pour over the meat. Cover in plastic and refrigerate.

Make the Pico de Gallo:

1. In a medium bowl toss all the ingredients together and season to taste with salt and pepper.

Cook the Steak:

1. Heat a grill or large cast iron frying pan over medium high heat. Remove the steak from the marinade and generously season both sides with salt and pepper.
2. Grill or pan fry the steak anywhere from 5 - 10 minutes on each side, depending on it's size and how well done you like it.
3. Remove to a cutting board and let it sit 5 - 10 minutes. Thinly slice it against the grain.

Make the burritos:

1. Working one at time sprinkle cheese on a tortilla in a line off center, top with meat, more cheese, a handful of fries, more cheese and then fold over the sides and roll it up.
2. Heat a tab of butter in a frying pan over medium heat and cook the burritos on all sides until browned.
3. Serve on a bed of lettuce with pico de gallo and your favorite toppings.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g

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