Are you ready for one of the best burritos ever? California Burritos with Spicy Mexican French Fries, carne asada, and all the other ingredients are in my top 10 street foods list!
California Burritos is undoubtedly one the best burritos anywhere in the world. These burritos are filled with Mexican French Fries, tender, marinated Carne Asada, cheese, and salsa.! These California Burritos can also be frozen for a quick and easy dinner. I’m going to include the recipes both for Mexican French Fries and Carne Asada, so you don’t have to go elsewhere for these recipes. 🙂
Ingredients
For the Burritos
- 8–10 large flour tortillas
- 1 1/2 to 2 pounds flank steak or skirt steak
- 3 cups shredded Pepper Jack and sharp cheddar cheese blend
- French fries, cooked until crispy
- Salsa, to taste
- 1 pineapple, peeled, sliced, and cored
For the Carne Asada Marinade
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 teaspoon liquid smoke
For the Carne Asada Spice Mix
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
For the Avocado Cream
- 2 avocados
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Instructions
1. Make the spice mix
In a small bowl, mix the cumin, garlic powder, smoked paprika, salt, chili powder, onion powder, black pepper, and cayenne pepper.
Set aside 3 tablespoons of the spice mix for the marinade. Keep the rest for rubbing on the steak before cooking.
2. Marinate the steak
In a large zip-top bag or shallow dish, whisk together the olive oil, soy sauce, orange juice, lime juice, brown sugar, liquid smoke, and 3 tablespoons of the spice mix.
Add the steak and turn it until fully coated. Seal the bag or cover the dish, then refrigerate for at least 3 hours, or up to 12 hours.
3. Prepare the steak for cooking
Remove the steak from the marinade and pat it dry with paper towels.
Mix the remaining spice mix with 2 teaspoons of olive oil to make a thick rub. Spread it over both sides of the steak, then let the steak sit at room temperature for 30 minutes before cooking.
4. Grill the carne asada
Preheat an outdoor grill to medium-high heat and lightly oil the grates.
Grill the steak for 5–6 minutes per side, or until it reaches 130°F to 135°F for medium-rare. Cooking time will depend on the thickness of the steak.
Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain.
5. Stove method
To cook the steak indoors, heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
Sear the steak for 6–9 minutes per side, or until cooked to your preferred doneness. If the steak is too large for the pan, cut it in half and cook it in batches.
Let it rest for 10 minutes, then slice thinly against the grain.
6. Make the avocado cream
Add the avocados, sour cream, mayonnaise, lime juice, and salt to a blender or food processor.
Blend until smooth, then refrigerate until ready to use.
7. Prepare the fries and pineapple
Cook the French fries until crispy and set them aside.
Grill the pineapple slices for 7–9 minutes per side, or until lightly browned and caramelized. Chop the grilled pineapple into smaller pieces.
8. Warm the tortillas
Wrap the tortillas in foil and warm them in a 350°F oven for about 10 minutes, or until soft and flexible.
9. Assemble the burritos
Place sliced carne asada in the center of each tortilla. Add crispy fries, shredded cheese, avocado cream, salsa, and grilled pineapple.
Fold in the sides, then roll tightly into a burrito.
10. Toast and serve
For a crispier burrito, heat a lightly oiled skillet over medium-high heat.
Place each burrito seam-side down and toast for 1–2 minutes per side, until golden.
Serve warm with extra salsa, avocado cream, or hot sauce.
Love these carne asada burritos? Save the image below to your Pinterest board so you can come back to this recipe anytime.
