A San Diego Classic, the California Burrito is loaded with diced Carne Asada, fries, cheese & more!
Servings: 1 Burrito
- 4 oz. Carne Asada (diced)
- 20 French fries (less if using thicker fries)
- 2 T. creamy guacamole
- 2 T. sour cream
- ⅓ cup shredded Mexican cheese
- ¼ cup salsa
- 1 T. cilantro (diced)
- 1 T. onion (diced)
- 1 large flour tortilla (Approx. 12")
Making a California Burrito isn’t hard, but it does require some planning ahead of time. This includes marinating the Carne Asada, cooking the french fries, making the salsa, and the Creamy Guacamole prior to assembly.
Begin by marinating the Carne Asada for a minimum of three hours.
Prepare Creamy Guacamole then cover and set aside until needed.
Fry or bake the fries in the oven.
Cook diced Carne Asada in a hot cast iron until slightly charred and cooked through.
Slightly char an extra large tortilla over a flame, to soften.
Smear tortilla down the center with creamy guacamole and sour cream.
Add cooked Carne Asada, and hot fries in the middle of the burrito.
Add shredded Mexican cheese, salsa (or pico de gallo), diced onion and cilantro.
Roll tightly into a burrito and microwave for a minute (to melt the cheese).
- For a quicker option, use diced sirloin, seasoned with salt, pepper, and garlic powder instead of marinated Carne Asada.
- If you're watching calories, cook the french fries in the oven, according to directions on the bag instead of frying them.
- To cut down on calories, use can also use smaller tortillas or use low carb tortillas instead.
- I recommend softening the tortillas first by charring them quickly over a stove-top.
Serving: 1burrito | Calories: 704kcal | Carbohydrates: 57g | Protein: 38g | Saturated Fat: 33g | Polyunsaturated Fat: 13g | Fiber: 5g | Sugar: 7g