San Diego–Style California Burrito
This San Diego–inspired California burrito wraps juicy carne asada, crispy fries, melty cheese, and creamy guacamole into a warm tortilla—capturing the bold, breezy flavors of Ocean Beach.
Equipment
- Grill or grill pan
- Mixing bowls
- Tongs
- Skillet or oven
- Aluminum foil
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Carne Asada
- 1 ½ pounds flank or skirt steak
- ¼ cup lime juice about 2 limes
- ¼ cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Burritos
- 4 large flour tortillas burrito-size
- 2 cups frozen French fries or homemade, cooked and crispy
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup guacamole store-bought or homemade
- ½ cup sour cream optional
- Hot sauce to taste
Instructions
Step 1: Marinate the Carne Asada
- Mix lime juice, orange juice, soy sauce, olive oil, garlic, cumin, chili powder, salt, and pepper. Marinate steak for at least 1 hour or overnight.
Step 2: Grill the Steak
- Grill steak over medium-high heat for 4–5 minutes per side. Rest for 5 minutes, then slice thinly across the grain.
Step 3: Cook the Fries
- Bake, air-fry, or deep-fry French fries until golden and crispy.
Step 4: Warm the Tortillas
- Heat tortillas in a dry skillet or oven until soft and flexible.
Step 5: Assemble the Burritos
- Layer carne asada, fries, cheese, guacamole, sour cream, and hot sauce in the center of each tortilla.
Step 6: Roll and Serve
- Fold sides, roll up, and wrap in foil. Optional: sear seam-side down in a skillet for a crispy finish.
Notes
Use burrito-size tortillas to avoid tearing.
For a spicy twist, add chipotle or jalapeños.
Store wrapped leftovers in the fridge for up to 3 days or freeze up to 1 month.