This California Burrito recipe is super easy and packed full of the most delicious ingredients! Lime-marinated strips of steak, crispy French fries, cheese, Pico de Gallo, and guacamole are all stuffed into tortillas, rolled up, then lightly grilled to seal it all in. I love how filling these Cali-style burritos are! They make a great lunch or dinner!
Talk about a carb load! These California-style burritos are super-sized and super-stuffed with steak, fries, cheese, and plenty of sour cream– all things I love. They’re a true fusion food, taking flavor cues from both Mexico and San Diego, where they originated. They are similar to carne asada fries, except everything is all wrapped up in a flour tortilla for mess-free eating. Yum!
Tips for Success
- Marinate skirt or flank steak for at least 1 hour, grill on high heat, slice against the grain for tenderness, and let it rest before cutting to retain juices.
It’s important to adjust the cooking time based on the thickness of the steak. Use our meat temperature chart to determine how to properly cook the steaks to your liking. - Use thin-cut fries, double fry, or air fry for extra crispiness, and season immediately.
- Warm a large (12”+) flour tortilla, layer ingredients strategically, wrap tightly, and toast seam-side down.
California Burrito Recipe
Ingredients
- ¼ cup fresh lime juice (from 2 limes)
- 3 cloves garlic chopped
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 1 pound steaks your favorite
- 2 tablespoons vegetable oil
- 4 large flour tortillas
- 2 cups cooked French fries (click for recipe!)
- 1 cup freshly shredded cheddar cheese
- 1 cup pico de gallo
- 1 cup guacamole
- ¼ cup sour cream or Mexican crema
- Chopped fresh cilantro optional, for garnish
- Hot sauce optional, for serving
Instructions
- Combine lime juice, garlic, salt, cumin, and black pepper in a Ziplock plastic bag to create the marinade. Place the steaks in the bag and ensure they are well-coated. Close the bag and refrigerate for 1 hour.¼ cup fresh lime juice, 3 cloves garlic, 1 teaspoon kosher salt, ¼ teaspoon ground cumin, ¼ teaspoon freshly ground black pepper, 1 pound steaks
- Heat oil in a skillet over high heat until it begins to lightly smoke. While the oil heats, remove the steak from the marinade and pat it dry. Cook the steaks to your desired level of doneness, approximately 2 minutes per side for medium-rare (135°F internal temperature). Remove the steaks from the heat when they are about 10°F below your desired final temperature, as the residual heat will cause them to continue cooking while resting. Allow it to rest for 3-5 minutes, then slice it thinly against the grain.2 tablespoons vegetable oil
- While the steak is resting, warm the flour tortillas in a dry skillet.4 large flour tortillas
- Assemble the burritos: Lay out the warmed tortillas and distribute the steak slices, cooked fries, shredded cheese, pico de gallo, and guacamole evenly among them. If desired, add a dollop of sour cream or Mexican crema.2 cups cooked French fries, 1 cup freshly shredded cheddar cheese, 1 cup pico de gallo, 1 cup guacamole, ¼ cup sour cream
- For extra flavor, sprinkle some chopped cilantro and drizzle hot sauce over the fillings before rolling, if using. Fold in the edges of the tortilla over the fillings and roll up tightly to close the burrito.Chopped fresh cilantro, Hot sauce
- If desired, for a crispier texture, briefly grill the rolled burritos seam-side down in a hot skillet until they are golden brown on the outside.
- Serve the burritos hot with additional hot sauce on the side if desired.
Becky’s Tips
- I love a classic California burrito made with steak, but sometimes I like to change things up. I recommend trying grilled shrimp, seared chicken, sautéed veggies (bell peppers, onions, and mushrooms are great!), or scrambled eggs and bacon for another filling option.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a California Burrito Step by Step
Marinate the Steak: Combine ¼ cup of fresh lime juice, 3 minced cloves of garlic, 1 teaspoon of kosher salt, ¼ teaspoon of ground cumin, and ¼ teaspoon of freshly ground black pepper in a Ziplock plastic bag to create the marinade. Place 1 pound of steak in the bag and ensure they are well-coated. Close the bag and marinate in the refrigerator for 1 hour.
Cook the Steak: Heat 2 tablespoons of vegetable oil in a skillet over high heat until it begins to lightly smoke. While the oil heats, remove the steak from the marinade and pat it dry. Cook the steaks to your desired level of doneness, approximately 2 minutes per side for medium-rare (135°F internal temperature). Remove the steaks from the heat when they are about 10°F below your desired final temperature, as the residual heat will cause them to continue cooking while resting. Allow it to rest for 3-5 minutes, then slice it thinly against the grain.
Assemble the Burritos: While the steak is resting, warm 4 large flour tortillas in a dry skillet. Lay out the warmed tortillas and distribute the steak slices, 2 cups of cooked fries, 1 cup of shredded cheddar cheese, 1 cup of pico de gallo, and 1 cup of guacamole evenly among them. If desired, add a dollop of sour cream or Mexican crema.
Roll the Burritos: For extra flavor, sprinkle some chopped cilantro and drizzle hot sauce over the filling before rolling, if using. Fold in the edges of the tortilla over the fillings and roll up tightly to close the burrito.
Grill the Burritos: For a crispier texture, we recommend briefly grilling the rolled burritos seam-side down in a hot skillet until they are golden brown on the outside. Serve the burritos hot with additional hot sauce on the side!
How to Store and Reheat
Wrap leftover Cali burritos individually in aluminum foil, and store in the refrigerator for up to 4 days. Reheat in a 225°F oven (still wrapped in foil) for about 30 minutes.
Freeze California burritos tightly wrapped in aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
What better way to serve a California burrito than with some extra French fries on the side?! You could also go for the classic rice and beans combo– I love Mexican rice and refried beans.
