Description
California burritos deliver a West Coast twist on classic Mexican street fare. Crispy french fries, tender carne asada, and creamy guacamole create a hearty meal you’ll crave again and again.
Ingredients
Scale
- 1.5–2 lbs flank steak (or skirt or sirloin steak, trimmed of fat)
- 3 cups sharp cheddar cheese (monterey jack or pepper jack)
- 6 10 or 12-inch flour tortillas
- 4 tomatoes (chopped)
- 0.5 cup olive oil
- 4 garlic cloves (minced)
- 2 limes (juiced)
- 1 small red onion (diced)
- 1 handful fresh cilantro leaves or parsley
- 2 tbsps white vinegar
- 1 jalapeno (minced and seeds removed)
- 1 jalapeno (diced, seeds removed)
- 1 tbsp fresh chopped cilantro or parsley
- 0.5 tsp salt
- 0.25 tsp black pepper
- Salt and pepper (to taste)
- Cooked french fries (Alexia Organic Yukon Gold)
- Shredded lettuce
- Sour cream
- Guacamole
Instructions
- Marinate: Pierce flank steak with a fork across its surface and immerse in a blended marinade mixture. Refrigerate for 6-8 hours to infuse deep flavors and tenderize the meat.
- Preparation: Remove steak from refrigerator, allowing it to reach room temperature. Season exterior generously with kosher salt and freshly ground black pepper while preheating grill or cast iron skillet to medium-high temperature.
- Cooking: Sear steak for 5-10 minutes per side, using tongs to ensure consistent heat distribution and achieving desired doneness. Transfer to cutting board and let rest 5-10 minutes for internal juice redistribution.
- Slicing: Cut steak thinly against the grain to maximize tenderness, creating ideal burrito filling with optimal texture and flavor profile.
- Assembly: Warm tortillas and layer ingredients strategically – spread shredded cheese, arrange sliced steak, add crispy french fries, and sprinkle additional cheese to bind components together.
- Finishing: Fold tortilla compactly, tucking sides to create sealed burrito. Melt butter in skillet and gently brown burritos seam-side down until achieving golden, crispy exterior.
- Serving: Present burritos on fresh lettuce bed, accompanied by pico de gallo and optional garnishes like sour cream or guacamole for enhanced culinary experience.
Notes
- Marinate Wisely: Let the steak absorb flavors for 6-8 hours to ensure maximum taste penetration and tenderizing of the meat.
- Temperature Control: Allow steak to reach room temperature before grilling to guarantee even cooking and prevent tough texture.
- Slice Strategically: Cut the cooked steak thinly against the grain to maximize tenderness and create perfect burrito filling.
- Crispy Technique: Fold burritos tightly and cook seam-side down in butter to achieve a golden, crispy exterior that locks in delicious ingredients.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 7
- Calories: 850
- Sugar: 4g
- Sodium: 800mg
- Fat: 52g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg