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california burrito recipe
- Total Time: 75 minutes
- Yield: 8 burritos 1x
- Diet: General
Description
This California burrito recipe offers a comforting and flavorful meal with minimal fuss, combining savory chipotle-lime carne asada, warm tortillas, and crispy sweet potato fries for a satisfying family-friendly dish.
Ingredients
- 1.5 lb skirt steak or flank steak
- 0.25 cup fresh lime juice
- 2 tablespoons olive oil
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (for marinade)
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- 2 lb sweet potatoes, peeled and cut into 0.5 inch fries
- 0.25 cup avocado oil or neutral vegetable oil
- 8 large (10-12 inch) flour tortillas
- 7 oz Monterey Jack cheese, shredded
- 2 ripe avocados
- 0.25 cup finely diced red onion
- 2 tablespoons chopped fresh cilantro
- 0.5 cup full-fat sour cream
- 1 medium jalapeño, seeded and chopped
- 0.25 cup fresh cilantro leaves
- 1 tablespoon fresh lime juice (for crema)
- 0.5 teaspoon garlic powder (for crema)
Instructions
- Prep Protein & Marinade: In a large bowl, whisk together the lime juice, olive oil, minced chipotles, adobo sauce, cumin, smoked paprika, garlic powder (for marinade), onion powder, oregano, salt, and pepper for the carne asada marinade. Add the skirt steak, ensuring it is fully coated, and refrigerate for at least 2 hours (or up to 8 hours for deeply infused flavor).
- Cook Steak: Heat a large cast-iron skillet or grill pan over medium-high heat with a drizzle of avocado oil until shimmering. Sear the marinated steak for 3-5 minutes per side for medium-rare, until nicely charred and sizzling. Remove from heat, tent with foil, and let rest for 10 minutes before thinly slicing against the grain.
- Bake Sweet Potato Fries: Preheat your oven to 400F (200C). Toss the sweet potato fries with avocado oil, salt, and pepper. Spread them in a single layer on a large baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tender inside and slightly crispy on the outside. (If fries are not crisping, broil for 2-3 minutes at the end, watching carefully.)
- Prepare Crema & Guacamole: While fries bake, prepare the jalapeño-cilantro crema by blending sour cream, chopped jalapeño, cilantro leaves, lime juice (for crema), garlic powder (for crema), and salt until smooth and creamy. Then, mash avocados with a fork in a medium bowl, stirring in red onion, chopped cilantro, lime juice, and salt for your guacamole.
- Warm Tortillas: Warm tortillas individually on a dry skillet over medium heat for 20-30 seconds per side until pliable and slightly fragrant.
- Assemble Burritos: Lay a warm tortilla flat. Spread a spoonful of guacamole down the center, then layer with a generous portion of sliced carne asada, a handful of shredded Monterey Jack cheese, and a scoop of the crispy sweet potato fries. Fold in the sides, then tightly roll from the bottom up to form a compact burrito, tucking in ingredients as you go.
Notes
For quick meals, use pre-made guacamole/pico de gallo or frozen fries (air-fry for extra crispiness). The carne asada marinade can be prepared ahead and stored with the steak in the fridge for up to 8 hours. The crema is best made fresh but can be stored in the fridge for up to 3 days. Guacamole is best made fresh. Avoid overfilling burritos (aim for about 1.5-2 cups of filling) to ensure easy wrapping. Always warm tortillas slightly to make them pliable and prevent tearing. Ensure fries are very crispy before adding them to prevent sogginess from the warm ingredients.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 750 calories
- Sugar: 12 g
- Sodium: 1200 mg
- Fat: 48 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 10 g
- Protein: 45 g
- Cholesterol: 120 mg