California Burrito Recipe

Two California burritos sitting on a plate.

5 from 2 votes

These Cali-style burritos are sure to fill you up! Lime-marinated strips of steak, crispy French fries, cheese, Pico de Gallo, and guacamole are stuffed into tortillas, rolled up, then lightly grilled to seal it all in. Don't forget the hot sauce!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time15

Marinating Time1

Total Time1 35

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Servings: burritos

Author: Sabine Venier

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.

Video

Notes

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.

Storage: Store California burritos tightly wrapped in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition