California Burrito with Carne Asada
This California burrito recipe starts off with a fantastic carne asada and homemade marinade! Add the tender, flavorful steak to a large tortilla with french fries, guacamole, and a few other Mexican ingredients, and you’ve got a delicious California style burrito!
Servings: 4 people
Ingredients
- 1½-2 lbs flap meat *Or substitute skirt steak or flank steak
- 26 oz bag frozen french fries *Like Ore Ida Extra Crispy Fast Food Fries
- salt or Mexican seasoning *For seasoning the french fries
- 4 extra large flour tortillas
- guacamole
- burrito add-ins like pico de gallo, sour cream, and hot sauce
For the Carne Asada Marinade:
- ¼ cup orange juice
- juice of ½ large lemon
- juice and zest of 1 lime
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon chopped chipotle peppers in adobo *From a can of chipotles in adobo
- 1 tablespoon brown sugar
- 1½ tablespoon cumin
- ½ tablespoon chili powder
- 1½ teaspoon paprika
- 1 teaspoon onion powder
- ½ tablespoon salt
- 1 teaspoon black pepper
Instructions
- Cut the steak. Cut the steak into long strips with the grain. Then, rotate the strips 90 degrees and chop into bite-sized pieces against the grain.
- Marinate the steak. In a large bowl or zip-top bag, mix together all ingredients for the carne asada marinade. Add the cut beef to the marinade, and mix well so that each piece is covered. Marinate in the refrigerator for 2-4 hours.
- Cook the french fries. When the steak is almost done marinating, cook the french fries in the oven, toaster oven, or air fryer according to package instructions. *Alternatively, you may cook the french fries in about 3-4 tablespoons of oil on the griddle. When fries are done cooking, immediately season with salt or your favorite Mexican seasoning. Transfer to paper towels for excess grease to drain.
- Preheat griddle or skillet. For griddle cooking, heat the Blackstone griddle to about 425-450℉. Or heat a large skillet over medium-high heat.
- Cook the carne asada. Add the marinated steak to the hot griddle or skillet, ensuring that you space it out so that each piece can get a nice sear. Allow to cook untouched for about 2-4 minutes for a nice char to develop. Then sauté together and cook an additional 2-4 minutes until done to your liking. Transfer cooked steak to a large bowl.
- Assemble the California burritos. Heat one large tortilla in the microwave or on the griddle for a few seconds so it's pliable. Layer on french fries, carne asada, guacamole, pico de gallo, sour cream, hot sauce, or other toppings. Fold the two sides of the tortilla in a deep "V" shape, and bring the "V" up and over the ingredients, tucking as you roll the tortilla tightly into a burrito. Repeat for the other burritos.
- Toast and serve the burritos. Place the rolled burritos in a hot skillet or on the griddle seam side down to help seal the edges. Continue to rotate the burritos to toast evenly on all sides. Slice burritos in half and serve hot with your favorite toppings.