American · Dinner
California burrito
A San Diego burrito filled with grilled, cumin-and-lime-marinated carne asada, crisp french fries, melted Monterey Jack, guacamole and pico de gallo, rolled tight in a flour tortilla and griddle-warmed for a crisp exterior, combining taquería and fry-truck traditions.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
812Calories
45.3gProtein
44.8gFat
58.6gCarbs
5.9gSugar
6.8gFiber
980mgSodium
146mgChol
Instructions
1
Prep
Whisk lime juice, orange juice, minced garlic, cumin and chili powder together in a shallow dish, then add flank steak and turn to coat completely.
2
Marinate
Cover and refrigerate for 30 minutes until the citrus and spices penetrate the meat.
3
Fry
Cook frozen french fries in a deep fryer or oven at 425°F (220°C) for 15 minutes, turning once, until golden and crisp.
4
Sear
Heat vegetable oil in a heavy skillet over high heat and sear steak 3 to 4 minutes per side until a deep brown crust forms and center reads medium-rare.
5
Build
Warm tortilla in a dry skillet over medium heat for 20 seconds per side until pliable, then scatter shredded Monterey Jack across the center, layer sliced steak, fries, mashed avocado, pico de gallo, sour cream and hot sauce down the middle, fold sides and roll tightly into a burrito, tucking ends under to seal.
6
Crisp
Return burrito seam-side down to the dry skillet over medium heat and toast 1 to 2 minutes per side until the tortilla is golden and lightly blistered.
7
Plate
Slice the burrito in half on a diagonal and set it on a plate to serve warm.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g beef flank steak
- 2 tbsp30ml lime juice
- 2 tbsp30ml orange juice
- 1 clove1 clove garlic
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 1 tbsp15ml vegetable oil
- 11 large (10-inch) flour tortilla
- 2.5 oz70g frozen french fries
- 1.5 oz43g Monterey Jack cheese
- 1/41/4 avocado
- 2 tbsp30g pico de gallo
- 1 tbsp15g sour cream
- 1 tsp1 tsp hot sauce