Ingredients
Method
Prepare the Fillings
- Marinate the carne asada or flank steak in your favorite carne asada marinade for at least 3 hours. Meanwhile, prepare the creamy guacamole, then cover and refrigerate until needed.
- Cook the French fries according to package directions—bake at 425°F for 18-20 minutes, air-fry at 400°F for 12-15 minutes, or deep-fry until golden and crispy. Keep warm.
- Dice the marinated steak into small bite-sized pieces. Heat a cast-iron skillet over high heat until smoking, then cook the steak pieces, stirring occasionally, until charred and cooked through, about 4-5 minutes.
Assemble the California Burrito
- Warm the flour tortilla directly over a gas flame for about 30 seconds per side, or in a dry skillet, until soft and pliable with slight char marks.
- Spread the creamy guacamole and sour cream down the center of the tortilla. Layer the cooked carne asada and hot fries on top. Sprinkle with shredded cheese, salsa, diced onion, and fresh cilantro.
- Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure burrito. Microwave for 1 minute to melt the cheese, then serve immediately.
Nutrition
Notes
For a quicker version, use diced sirloin seasoned with salt, pepper, and garlic powder instead of marinated carne asada.
To cut calories, bake the fries in the oven or use an air fryer instead of deep-frying.
If you prefer a lighter burrito, swap the large tortilla for a low-carb or smaller one.
Always warm the tortilla before rolling to prevent cracking and ensure a tight seal.
Some people enjoy adding refried beans or chorizo beans, but rice is not recommended as it can make the burrito dry.
For extra heat, toss in fresh or pickled jalapeño slices before rolling.
Store any leftover burrito wrapped in foil in the fridge for up to 2 days; reheat in a skillet or oven to restore crispness.