Best 2 California Burrito Recipes

Savor the tantalizing flavors of the iconic California Burrito, a culinary creation that seamlessly blends Mexican and American influences. This delectable dish features a generous helping of carne asada, tender strips of grilled steak, slow-cooked carnitas, or savory al pastor, all nestled within a warm and fluffy flour tortilla. The medley of meats is complemented by a vibrant array of fresh ingredients, including crisp lettuce, juicy tomatoes, creamy avocado, and tangy salsa. Drizzled with a flavorful crema sauce and a sprinkling of shredded cheese, each bite of this burrito delivers a symphony of textures and tastes that will leave you craving more. In this comprehensive guide, we present a collection of meticulously crafted recipes that empower you to recreate this Californian masterpiece in your own kitchen. From the savory fillings to the vibrant toppings, we've got you covered with step-by-step instructions and expert tips to ensure your homemade California Burrito rivals those served at your favorite taqueria.

Here are our top 2 tried and tested recipes!

CALIFORNIA BURRITO

California Burrito image

Never heard of these until a surfer pal from San Diego introduced me to this culinary naughtiness. Pretty much a Mission street monster burrito where you replace the rice and beans with french fries.

Provided by Kana K.

Categories Steak

Time 3h20m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs flank steaks (marinated in Cilantro Lime marinade, cooked, and chopped)
1 tablespoon sour cream (to taste)
2 tablespoons guacamole (homemade or pre-made)
8 French fries (should be large, soft friesÃ not the hard, skinny kind)
8 ounces shredded cheddar cheese (to taste)
1 flour tortilla, per burrito
1 cup cilantro, lightly chopped
1 tablespoon lime juice
1/4 cup olive oil
3 garlic cloves
1 jalapeno, lightly chopped for un-spicy remove the seed
1 teaspoon kosher salt
1/2 teaspoon pepper

Steps:

Combine the Cilantro, Lime Juice, Olive oil, Garlic, Jalapeno, salt and pepper in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge (*do not marinate overnight as the lime has begun the cevice process!).
Cook the steak. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season it on both sides (lightly) with salt and pepper. Cook the steak on the grill, flipping once, until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices.
Cook and salt the fries in the oven according to package directions, we want the big soft poofy fries, not the small hard little ones.
Warm the tortilla and lay it out on a flat surface. Place your toppings from one edge of the tortilla about 2/3 of the way to the other edge. Steak, cheese, guac. sour cream and top with the french fries (or your prefference) Don't stack your pile more than 1-2 inches wide and an inch high. If you fill your burrito too full, you might not be able to seal it.
Munch it!

CALIFORNIA-STYLE BURRITO

California-Style Burrito image

This is what we call a California burrito in San Diego. It's simple yet perfect. I'm just listing ingredients for one burrito.

Provided by Jamilahs_Kitchen

Categories Chicken

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup carne asada meat or 1/2 cup pollo asada meat, chopped up
sour cream
10 French fries (should be larger softer french fry not hard and skinny.)
2 ounces shredded cheddar cheese
1/2 cup pico de gallo
1 flour tortilla

Steps:

Make sure meat, french fries and tortilla are fresh and warm.
Fill tortilla with carne or pollo asada add fries, sour cream, pico and cheese.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 322.5, Fat 21.1, SaturatedFat 12.6, Cholesterol 59.6, Sodium 543.5, Carbohydrate 16.1, Fiber 0.9, Sugar 0.9, Protein 16.6

Tips:

Choose the Right Tortillas: Always use large burrito tortillas to ensure they can hold all the fillings without tearing. Freshly made tortillas are the best, but store-bought ones will also work if they're soft and pliable.
Layer the Ingredients Properly: Start by spreading a thin layer of beans or rice on the tortilla, followed by the meat, vegetables, and cheese. This order helps keep the fillings from falling out and makes it easier to roll the burrito tightly.
Don't Overfill the Burrito: It's tempting to pack in as much filling as possible, but this will make it difficult to roll and eat the burrito. Aim for a filling-to-tortilla ratio of about 2:1.
Roll the Burrito Tightly: Once you've added all the fillings, roll the burrito up tightly starting from the bottom. Tuck in the sides as you roll to prevent the fillings from falling out.
Grill or Pan-Fry the Burrito (Optional): For a crispy and flavorful burrito, grill or pan-fry it until it's golden brown. This step is optional, but it adds a delicious touch.

Conclusion:

The California burrito is a versatile and delicious dish that can be customized to your liking. With its combination of fresh ingredients, flavorful fillings, and creamy sauce, it's a satisfying meal that's perfect for any occasion. So next time you're looking for a tasty and portable meal, give the California burrito a try – you won't be disappointed!

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