A California Burrito is a real San Diego treat. Grilled carne asada with french fries and all the fixings wrapped up inside a large flour tortilla. It is incredibly tasty and absolutely delicious.
Watch the video to learn how to make this yummy San Diego favorite.
Disclosure: This is a sponsored post by Rumba Meats, but all opinions are mine and mine alone.
I was born and raised on authentic Mexican food. Anything Mexican-inspired was sacrilegious until I moved to San Diego.
Here, in America’s Finest City is where I first tasted Carne Asada Fries, learned about the two kinds of seals – the marine kind in La Jolla and the guys who defend the US in Coronado.
This is also where I had my first California Burrito. You always remember your first. 🙂
If you have never had a California Burrito, you’re in for a real foodie fiesta straight from the heart of San Diego.
How to Make a California Burrito
These are the ingredients for the meat marinate
What makes San Diego so unique is that we are a border city. If you follow me on Instagram, you know that I’m a frequent border crosser. I love our proximity to Mexico!
Our food is highly influenced by Mexico and the fact that we have great produce all year long.
We also have the Pacific Ocean, military bases, and close to perfect weather all year long.
Of course our food in San Diego has to be amazing, just like this California Burrito.
Rumba Meats has a selection of meats that you can order online.
It arrives straight to your door. It’s packed with dried ice. So it arrives super cold.
Get 20% off of any Rumba Meats products from 3/4-3/12/2019.
Use Promo Code: 20MamaMaggie
The other reason I like Rumba Meats is because it’s vacuum sealed. That means it stays fresher longer.
Check out more of their meat selection.
The convenience alone of having meat delivered to your home is totally worth it.
I find using a plastic bag a lot easier to clean, but you can marinate the meat for the California Burrito in a glass container and put plastic wrap over it.
- Add all the marinating ingredients into the plastic bag.
- Add the Rumba Meats outside skirt meat to the bag.
- Mix well.
- Place the meat in the refrigerator for minimum 4 hours.
Marinating the meat overnight is best. The flavors will not develop as fully if you marinate the meat less than 4 hours.
I suggest marinating the meat the night before, then take out and cook.
Heat up the oven. It’s fry time. French fries, that is.
I use oven baked fries for my California Burrito. However, you can fry them as well.
Bake them according to the package instructions.
Yes, you can use sweet potato fries instead. They will add some sweetness.
Guys, I cooked the meat for a California Burrito on a cast iron grill skillet.
That’s why I had to cut the outside skirt steak in half. If I was doing this on the grill, I would not need to cut it.
Cook on each side for 6-8 minutes for medium-rare meat. Look for the grill marks before turning. (130 to 135 degrees on an instant-read thermometer)
How to Cook Skirt Steak in the Oven:
- Place the steak on a baking sheet.
- Broil for about 5-6 minutes. You will see the meat change to a golden brown.
- Flip and place under the broiler for another 5 minutes for medium-rare.
- Let rest before slicing.
Once it is done cooking, let the meat rest.
Tent it with aluminum foil while you’re doing this.
You want the meat to rest for about 10 minutes. If you cut into the meat while it’s fresh off the grill, the juices will run out, leaving you with a dry chunk of a meat.
No bueno.
Slice it as thinly as possible.
Filling Ingredients for a California Burrito
- Refried Beans
- Red Salsa or Green Salsa
- Guacamole
- Shredded Cheese
- Sour Cream
You can use as many or as little of these as you like.
Other ingredients you can add:
Bacon
Yellow nacho cheese
Mexican rice
Pico de Gallo
Grilled pineapple
Time to assemble our California Burrito. Here’s the order in which I add the ingredients:
- Spread a thin layer of refried beans
- Add a healthy portion of the sliced meat
- Add a healthy portion of the french fries
- Guacamole is a must on a California Burrito
- Salsa – red or green, whatever you prefer
- Sour Cream is also a must.
- Shredded cheese
You’re going to need a very large tortilla. Look for the burrito-size tortilla at the store.
If you can’t find them, use a regular-sized tortilla, but add less of the fillings.
How to Freeze California Burritos
If you made extras, you’re in luck. California Burritos freeze well.
Freezer Instructions:
Let the carne asada and the filling cool. (If they are warm when you assemble, the tortilla will get soggy).
Roll up the California Burrito as per the instructions.
Wrap the burrito up in foil paper as tightly as possible.
Freeze the burrito in the freezer for 2 hours.
Then add to a large freeze bag. Remove as much air as possible.
The burrito will last for up to 3 months in the freezer.
How to Cook Frozen California Burritos?
Bake: Remove the California Burritos from the foil and place on a baking sheet.
Bake for 35-40 minutes in 400 degrees.
Test the inside. If it needs more cooking, place back inside the oven for another 5 minutes.
Microwave: Remove the California Burritos from the foil paper.
Microwave for 4 minutes, or until warm. For a crispy tortilla texture, place under the broiler or pan sear for a few minutes.
Don’t forget to pin for later. By the way, I’m always pinning. Follow me on Pinterest.
Serve with your favorite Mexican side dishes like:
Mexican rice
Mexican red salsa
Salsa verde
Arroz Blanco Mexicano
Chiles Toreados
Roll everything up in an extra large burrito-size tortilla. Slice in half.
This California Burrito looks amazing!! It’s a mouthwatering and heavenly bite.
Watch the video to learn to make California Burritos.
California Burrito
Ingredients
- For the Marinade:
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- ½ tablespoon dried oregano
- 2 garlic cloves, finely minced
- Juice of 4 limes (or 6 key limes)
- ½ cup oil
- 1 package of Rumba Meats Outside Skirt Steak
- 4 burrito-sized tortillas
- For the Filling:
- 1 cup Refried Beans
- 1 package of frozen French fries
- ½ cup Sour Cream
- ½ cup guacamole
- ½ cup salsa
- ½ cup shredded cheese
Instructions
In a sealable plastic bag, add all the ingredients for the marinade and the skirt steak.
Seal the plastic bag.
Mix well to coat the meat.
Marinate for a minimum of 4 hours.
Overnight is best.
Grill meat to desired doneness.
6-8 minutes on each side for medium-rare.
Let rest for 10 minutes before slicing.
Slice the meat as thinly as possible.
Bake french fries as per package instructions.
Warm up the tortillas.
To the center of the tortilla:
Add a layer of refried beans.
Top with a healthy portion of the sliced grilled meat, french fries, sour cream, guacamole, salsa, and cheese.
Roll up the burrito.
Slice in half.
Serve with extra salsa or guacamole.
Enjoy!
Notes
If you can't find a burrito-sized tortilla, use a regular tortilla and add less of the fillings.
jenna | the urben life says
OMG this looks so good! I love a packed burrito. Gotta give this a try 🙂
Tamara | This Mom's Delight says
Now this is the kind of burrito my husband would run home to. Our burritos are pretty basic and made with ground beef. This looks so much tastier.
Ayanna says
This looks delicious and I love how you can freeze them for later.
Justine says
Oh my goodness, this looks so delicious right now! Why have I never thought to make my own at home??
Crystal // Dreams says
These looks so good! I love that you put the fries in, too. When I was in Senegal the “fast food” places would put fries in their hamburgers and shawarmas. My nephew loves putting fries in his hamburgers, so I’m definitely going to make this for him sometime. He’d love all of it!