California Burrito

5 from 4 votes

An authentic California burrito recipe with carne asada, guacamole, and fries that you can easily make at home.

Servings burrito

Prep Time 6

Cook Time 20

Total Time 6 20

Equipment

Air fryer optional
Cast iron grill pan optional
Cast iron griddle optional
Grill press optional

Ingredients

Carne Asada Marinade

½ pound skirt or flank steak
⅔ cup orange juice
½ cup lime juice
¼ cup lemon juice
¼ cup soy sauce low-sodium
¼ cup vegetable oil
¼ medium onion chopped
½ tablespoon minced garlic

Carne Asada Dry Rub

1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon ground red cayenne pepper
¼ teaspoon sea salt
¼ teaspoon black pepper

Burrito Assembly

1 medium avocado
½ tsp lime juice
Pinch sea salt
1 burrito size flour tortilla 12-inch
5 oz shoestring french fries cooked
⅓ cup shredded Mexican-blend cheese
¼ batch pico de gallo

US Customary - Metric

Instructions

Carne Asada

Slice steak into 2 pieces, if necessary, and place in a large resealable bag. Add marinade ingredients, seal the bag, and shake gently to mix. Marinate the steak for 4 to 6 hours in the fridge.
Remove steak from marinade and allow to rest at room temperature for 15 to 30 minutes.
Combine dry rub seasonings in a small bowl and set aside.
Preheat a cast iron grill pan over medium-high heat and season both sides of the steak with the dry rub. Transfer steak to pan and grill until medium, flipping halfway through.
Transfer grilled steak to a cutting board and let rest for at least 5 minutes before slicing into small pieces.

California Burrito

Combine avocado, lime juice, and sea salt in a small bowl and mash with a fork. Stir until mixed thoroughly and set aside.
Warm a burrito-sized tortilla in the microwave between two paper towels for about 20 seconds. Transfer to a plate or large work surface to assemble the burrito, then preheat a cast iron griddle over medium heat for toasting the burrito later.
Assemble the burrito. First, spread the mashed avocado over the tortilla, leaving some room around the edges. Then add the chopped steak and fries in a line down the center of the tortilla. Top with shredded cheese and pico de gallo.
Fold the burrito. Fold in opposite sides at each end of the filling until the edges are almost touching in the center, then hold the ends closed with both hands while using your thumbs to fold one of the remaining sides over the filling. Keep holding the ends closed and roll the burrito over itself to close.
Transfer the burrito to the preheated griddle and toast until lightly golden-brown, using a grill press if you have one, about 1 to 2 minutes on each side.
Transfer burrito to a cutting board and slice in half. Serve immediately with a side of chips and salsa.

Notes

Marinating the steak: We use a resealable bag to marinate the steak so we can lay it flat on one side, completely submerged in the marinade, and we usually flip the bag over halfway through.

Grilling the steak: We like to grill on our Lodge cast iron grill pan, so the instructions are based on this method – but our carne asada can also be cooked on a regular grill.

French fries: We cook our fries in our air fryer for a perfectly even crisp that tastes great in this burrito.

Pico de gallo: We recommend using our original recipe for fresh, delicious pico de gallo. It's fairly simple and easy to make, but you can substitute with your own pico or a store-bought alternative if desired.

Advanced prep: You can make the carne asada ahead of time (or use leftovers) to simplify this recipe. Simply warm the carne asada in a frying pan before adding it to the burrito.

Servings: This burrito is GIANT, so one will easily feed two people - trust us. Split it with a friend or save half of it in the fridge for the next day!

Author: Nicole

Calories: 2036kcal

Course: Dinner, Lunch, Main, Main Course

Cuisine: American, Mexican

Keyword: Avocado, burrito, burritos, carne asada, flank steak, flour tortillas, french fries, grilling, guacamole, lime juice, mexican cheese, pico de gallo, skirt steak

Nutrition