California Burrito

A California burrito is what happens when a Mission burrito breaks up traditional rice and beans. This famous burrito recipe combines grilled steak, crispy french fries, shredded cheese, guacamole, pico de gallo and sour cream, and wraps them all up in an oversized flour tortilla—one that’s doing some truly heroic work. It’s rich, filling and delightfully over the top, with hot, cold, creamy and crunchy elements all at once. Taste of Home recipe developer Margaret Knoebel says that once you’ve embraced fries as a burrito ingredient, it’s almost impossible to go back to your old ways.

What is a California burrito?

This West Coast burrito originated in San Diego, where beachy taquerias decided that french fries deserved a permanent place inside a tortilla. Unlike those burritos that rely on rice and beans for bulk, the California burrito gets a salty, crispy bite from fried potatoes that make the whole thing feel extra indulgent. It’s usually filled with carne asada–style steak, cheese, guacamole and pico de gallo, keeping things simple but bold. The resulting burrito is less about balance and more about delicious excess—totally on-brand for Southern California.

Ingredients for California Burrito

• Frozen steak fries: Steak fries are the California burrito’s signature ingredient. These thicker-cut fries provide the burrito with crispy edges and soft starch in every bite. You can make steak fries from scratch, but using frozen fries is really the time-saving play.
• Beef strip or ribeye steaks: These cuts of beef stay juicy on the grill and deliver big beefy flavor. Ribeye adds extra richness, while strip steak keeps the burritos slightly leaner.
• Taco seasoning: Any taco seasoning blend makes the steak smoky and savory without extra fuss. Using reduced-sodium keeps the burrito from tipping into overly salty territory.
• Flour tortillas: Large flour tortillas are essential for holding all the fillings together. Go for your favorite store-bought brand or make a batch of homemade tortillas. Warm them first so they’re easier to roll.
• Monterey Jack cheese: Monterey Jack, known for its mild, creamy flavor, is one of the best melting cheeses. It helps bind the fries and steak together inside the burrito.
• Guacamole: Traditional guacamole adds richness and a cool, creamy contrast to the hot steak and fries.
• Pico de gallo: Pico de gallo brings freshness and bright acidity that cuts through the richness. It also adds color and texture to every bite.
• Sour cream: Sour cream adds the perfect tang and extra creaminess. Reduced-fat sour cream still delivers plenty of flavor without overwhelming the burrito.

Directions

Step 1: Prepare the fries

Prepare the fries according to the package directions.

Editor’s Tip: Crispy fries are key since they’re replacing rice and need to provide both structure and flavor. Soft fries tend to disappear once wrapped. Sprinkle the fries with a pinch of taco seasoning as soon as they come out of the oven for an extra burst of flavor.

Step 2: Season and grill the steaks

Rub the steaks evenly with the taco seasoning on all sides. Grill the steaks, covered, over medium heat for five to seven minutes per side or until they reach your desired doneness. They should be 135°F for medium-rare, 140° for medium, or 145° for medium-well.

Editor’s Tip: No grill? Make cast-iron skillet steak instead.

Step 3: Rest and slice the steak

Let the steaks rest for five minutes, then slice them thinly against the grain.

Editor’s Tip: Resting keeps the juices in the meat, rather than on the cutting board. Thin slices make the burritos easier to roll and eat.

Step 4: Assemble the burritos

Place a quarter of the steak in the center of each tortilla. Top it with fries, cheese, guacamole, pico de gallo and sour cream.

Fold the bottom and sides of the tortilla over the filling, then roll it up tightly.

California Burrito Variations

• Swap in some sweet: Substitute sweet potato fries for steak fries to give your California burritos a slightly sweeter twist.
• Spice it up: Add sliced jalapenos or a drizzle of hot sauce for a kick of heat.
• Choose more cheeses: Use pepper jack instead of Monterey Jack for extra spice, pile on the shredded Mexican-blend cheese, or pick up your favorite melty cheese. All cheese is good cheese in this case.
• Add other fillings: As with any burrito, you can go big when it comes to extra fillings. Corn, sauteed zucchini, pickled red onions and cotija cheese are just a few ideas.

How to Store California Burrito

California burritos are best enjoyed fresh, but leftovers can be wrapped tightly in foil and refrigerated for later use. Keeping them well wrapped helps prevent the tortilla from drying out and absorbing too much moisture from the fillings.

How long does a California burrito last?

A fully assembled California burrito will be safe to eat for up to four days, but is best when consumed within two. The components can be safely stored separately for up to four days, but the guacamole and pico de gallo are best within two days.

Can you freeze California burritos?

Yes, you can freeze California burritos, but it’s best to do so without fresh toppings. Assemble the burritos with steak, fries and cheese, wrap them tightly in foil and freeze them for up to two months. Add guacamole, pico de gallo and sour cream after reheating them.

How do you reheat or reassemble a California burrito?

Reheat wrapped burritos in the oven at 350° until they’re warmed through. For the best texture, add fresh, cold toppings after reheating them, rather than warming them.

California Burrito Tips

Can you use another type of meat for a California burrito?

Absolutely. You can use grilled chicken, pork or even shrimp in a California burrito. Just season and cook the meat well so it stands up to the fries.

Should you warm tortillas before using them for a burrito?

Warming tortillas makes them more flexible and less likely to tear. Warm flour tortillas in the microwave on a plate covered with a damp paper towel, in a hot skillet on the stove, or stacked and wrapped in foil in the oven.

What can you serve with a California burrito?

California burritos can make a whole meal, but chips and salsa, street corn and crisp slaw make great sides. A cold drink doesn’t hurt either. Anyone for a frozen margarita?