Description
A flavorful California burrito recipe featuring marinated carne asada, fries, cheese, guacamole, and pico de gallo wrapped in a soft tortilla.
Ingredients
Scale
- ⅜ to ½ pounds skirt steak, sliced into 6-inch pieces
- ⅛ cup fresh cilantro finely minced
- ½–¾ tablespoons olive oil
- ¼ orange juiced
- ¼ lime juiced
- 1 garlic clove finely minced
- ½–¾ teaspoons cumin or to taste
- ½ teaspoons oregano or to taste
- ¼–½ teaspoons chili powder or to taste
- ¼–½ teaspoons kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- pinch cayenne pepper optional and to taste
- soy sauce and/or Worcestershire sauce optional and to taste
- 3 ½ ounces frozen hand-cut French fries
- 1 extra large flour tortilla
- 2 ounces shredded cheddar cheese
- ⅛ cup guacamole or to taste
- ⅛ cup pico de gallo or to taste
- sour cream or Mexican crema optional
- salsa optional
Instructions
- In a large bowl, combine all marinade ingredients and stir to combine.
- Add the steak to the marinade and toss to coat.
- Cover and refrigerate for 30-60 minutes or up to 4-6 hours.
- Remove steak from the fridge 30-45 minutes before cooking to bring to room temperature.
- Cook the French fries according to the package instructions.
- In a heavy-bottomed skillet, sear the marinated steak over medium-high heat for 2-3 minutes per side.
- Allow the steak to rest for about 10 minutes after cooking.
- Slice the steak against the grain into strips and then into bite-sized pieces.
- Warm tortillas in the microwave using damp paper towels to soften them.
- Assemble each burrito by layering steak, fries, cheese, guacamole, and pico de gallo.
- Fold and roll the tortillas tightly to secure the filling.
- If desired, griddle the burritos seam-side down for a crispier texture.
- Slice the burritos in half and serve with sour cream, salsa, and extra fries on the side.
Notes
- Marinating the steak for too long can lead to a mushy texture, so avoid longer than 4-6 hours.
- For a healthier option, use low-fat versions of sour cream and cheese.
- Burritos are best eaten fresh but can be stored separately for a few days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg