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.  🙂

What are California Burritos, you ask?

California Burrito is made with a large tortilla, which is then topped with juicy, marinated, and spice-rubbed, grilled Carne Asada beef. Then, it’s piled high with Mexican Street Fries and filled with cheese, sour cream, and Guacamole. Imagine fiesta, cheesy steak, and potatoes with all the goodies!

I knew I had to make California Burritos as soon as I perfected my favorite carne asada recipe.

Everyone loves Burritos with carne asada, but this variation with Mexican Fries is the most popular version of California Burritos. These burritos are considered the best in San Diego and are an essential part of San Diego’s food culture.

Who is the inventor of the California Burrito?

Even if you reside in California, you’re not alone if you’ve never heard of a California Burrito. California burritos emerged in San Diego in the 1980s at one of -Berto’s diners and are distinctly San Diego. The Fresh MXN (previously Santana’s) franchise also claims to be the inventor of the California Burrito, but I’m sticking with -Berto’s.

You can make your own California Burrito recipe at home, regardless of who invented the original California Burrito. It will make your family and friends adore you.

What kind of tortilla to use for California Burrito?

This California Burrito recipe works well with a large to an extra-large flour tortilla. In a smaller shell, you won’t be able to fit everything. I favor extra big tortillas, but unless I order in bulk, I can typically only find large tortillas.

The tortilla size for the burrito range from 10′inch to 12inch in diameter; those are large to extra large ones. When cooking burritos, flour shells are significantly better than corn shells. They’re a lot more durable and therefore hold everything together better.

Which cut of beef to use for California Burritos?

Skirt steak is most commonly used in California Burrito recipes; however, If you can’t find skirt steak, you can use flank steak instead. For carne asada, these are the two most popular steak selections. If neither of those is available, ribeye would be my third option. It has a lot of texture and is delicious.

It’d be a delectable, flavorful, and juicy choice. When slicing skirt steak, flank steak, or ribeye steak, keep in mind that you should cut against the grain. This dish asks for raw beef cubes to be sliced before cooking. You can cook a skirt or flank whole, but to make it soft, you’ll need to slice it against the grain.

Ingredients you’ll need for California Burritos.

Tortillas: For the complete California Burrito experience, use large flour burrito-sized tortillas. For lesser amounts, you can always divide these burritos in half. Tortilla Land, for example, has raw/uncooked tortillas in the refrigerated section, which I like (I buy mine at a local store). They crisp up beautifully since they are lighter!

Carne asada: Carne asada is one of the main ingredients for California burritos. I’ve included the recipe for the best Carne Asada in this recipe, so you don’t have to look elsewhere! You could use skirt or flank steak, which is marinated in lime juice, orange juice, soy sauce, and a drop of liquid smoke before being rubbed with chili powder, cumin, smoked paprika, garlic, and onions for a delicious, buttered, and dissolve in your mouth feel.

Cheese: Add around 3 cups of cheese, perhaps more, if you want to experiment; I don’t think you’ll go wrong with a bit more. I love to use a blend of pepper Jack and the sharpness of cheddar cheese, but if you don’t have either, use only cheddar.

French fries: seasoned with garlic powder, ground cumin, chipotle pepper, salt, and pepper; the French fries are addictive on their own.

Salsa: For California Burritos, it is almost unimaginable to make without salsa. You can make your salsa with my recipe here or use a store-bought one.

Avocado crème: I make a wonderful Avocado crema with avocados, sour cream, mayonnaise, lime juice, cumin, salt, and garlic powder rather than sour cream and guacamole. It’s one of my all-time favorite sauces. You can substitute guacamole or sour cream if you don’t want to use cream.

How to make the best California Burritos

There are several parts to these California Burritos, but they are all simple to prepare. While the carne asada is marinating, you may make the avocado crema, French fries, and any other preferred toppings.

First, marinate the carne asada

Ground cumin, smoked paprika, garlic powder salt, onion powder, chili powder, pepper, and cayenne pepper are mixed in a bowl. Add around 3-4 Tablespoons to a freezer bag, and save the rest for late use. 

Next, Low sodium soy sauce, olive oil, orange juice, lime juice, brown sugar, and liquid smoke are mixed in a bowl. Seal the bag after adding the steak and eliminating any excess air. Refrigerate for 5 to 12 hours to marinate.

Make the avocado cream.

Next, make the avocado cream. Blend together 2 avocados, mayonnaise, sour cream, lime juice, salt, cumin, and garlic powder until smooth and creamy, and Keep it chilled in the fridge until you’re ready to use it.

3rd step: prepare the french fries

Combine sliced potatoes, cornstarch, olive oil, and seasonings in a mixing bowl. Distribute potatoes equally on a prepared baking sheet and bake for twenty minutes, and toss, stir, and rearrange fries in a single layer on a baking sheet and bake for another ten min. Broil the French fries till brown and crispy if you prefer crispier fries.

Prepare pineapple and carne asada on the grill. 

Grill the pineapple until lightly browned and caramelized; it should take 7-8 minutes. Remove the cores from the pineapple and chop it up. (Grill pineapple alongside carne asada if you have room on your grill.) Next, grill previously marinated and rubbed Carne asada for 6-7 minutes on each side or until an internal temperature reads 135-140 F for medium and around 130F for medium-rare.

The length of time on the grill depends depend on the thickness of your steak and the amount of doneness you desire. Wrap your extra-large tortillas in foil and put them in a preheated oven (350F) for ten minutes to make them warm and flexible (this is just a recommendation).

Finally, assemble your California Burritos.

To assemble your California Burrito, start with the carne asada in the middle of each burrito, then add fries, cheese, avocado crème, salsa, and finally, pineapple. The top and bottom folds are folded in, and the burrito is rolled securely.

Optional: Lightly coat a skillet with olive oil and cook over medium-high heat to brown burritos. One at a time, add burritos, rotating as each side goes golden.

To taste, top tortillas with more salsa, avocado cream, and hot sauce if you like.

Tips for making the Best California Burritos

Make California Burritos ahead: If you transfer the crème to an airtight container and place a piece of plastic wrap directly on the surface of the crème before applying the lid, the avocado crema may be made and stored in the refrigerator for up to 3-4 days. The oxidation/browning that occurs when the surface of the dip/avocado comes into touch with air will be delayed as a result of this.

Also, French Fries can be cooked ahead of time and preserved in an airtight container in the fridge, but they will lose their crispiness; however, they could be reheated in the air fryer.

Don’t marinate for too long: Because the carne asada marinade is so acidic, you won’t want to leave the steak in it for as long as you would in a marinade with less citrus. If you leave the meat to marinade for more than 12 hours, the muscle fibers will break down and become gooey. 

On the other hand, be sure to marinate carne asada enough; this will bring an explosion of flavors to your taste buds. 

What Is the Best Way to Freeze California Burritos?

Cool the filling: If you don’t let the carne asada and French fries cool, the tortillas will become soggy. Assemble the burritos according to the instructions. Wrap individual burritos in foil to keep them warm—freeze burritos on a baking sheet in a single layer.

This will allow them to freeze more quickly and avoid being squashed. Fill a big freezer-friendly bag halfway with frozen burritos, remove any excess air, and seal—freeze burritos for up to three months in advance.

Share the image below to your Pinterest board if you like this California Burrito Recipe!

Ingredients

• 8-10large size tortillas
• Carne Asada
• 3 cups Pepper Jack Sharp cheddar per burrito
• French Fries
• Salsa (to your liking)
• 1peeled and sliced pineapple

For Carne Asada

Carne Asada Marinade

• 2 TBSP of olive oil
• 1/4cup of soy sauce
• 1/4cup of orange juice
• 2 TBSP of lime juice
• 1 TBSP of brown sugar
• 1 tsp of liquid smoke

Carne Asada Spice Mix

• 1 TBSP of ground cumin
• 1 TBSP of garlic powder
• 2 tsp of smoked paprika
• 1 tsp of salt, chili powder, and onion powder, each
• ½ tsp of pepper, cayenne pepper, each

For the Avocado Cream

• 2 avocados
• 1 cup of sour cream
• 1/4 cup of mayonnaise
• 2 TBSP of lime juice
• 1/2tsp of salt

Directions

For Carne Asada

• Mix the Spice Mix using a small plastic bag (or another sealed container). Place aside.
• Whisk the marinade ingredients together before adding them to a large ziplock bag.
• Whisk 3 TBSP of the Spice Mix into the Marinade. Steak should be placed in the bag, and air removed completely.
• Chill the marinade for at least 3 and a maximum of 12 hours.
• When it’s time to cook, create a Spice Rub by combining the leftover Spice Mix with 2 teaspoons of olive oil.
• Take out the marinade and pat the steaks dry using a paper towel (only to prevent wetness, not to eliminate the marinade or seasonings).
• Spice Rub the steak evenly all over, then let it rest for 30 to 50 minutes at room temperature. 
• The outdoor grill should be greased and heated to medium-high.
• For medium-rare or medium, grill steak for 5 to 6 minutes on each side or until an internal temperature registers 130 to 135 degrees F.
• The length of time needed to grill a steak depends depend on its thickness and desired degree of doneness. *If you prefer your steaks rare, utilize HIGH heat to achieve the charred exterior in less time.
• After removing the steak, give it 10 minutes to rest before slicing it thinly and diagonally across the grain.

Carne Asada on the Stove

You can pan-sear carne asada, but your steak won’t fit unless you have a huge grill pan, in which case you’ll need to chop it in half and cook it in two batches.

• In a large cast-iron pan set over medium-high heat, warm 1 tbsp of olive oil. Fry for 6 to 9 minutes on each side, or until the desired temperature is reached.

For California Burrito

• Blend the ingredients for Avocado Crème until they are completely smooth. Keep Avocado Crème chilled in the fridge until you’re ready to use.
• Prepare the French fries and leave them aside. Heat the grill to medium after greasing it.
• Grill the pineapple for 7 to 9 minutes on each side or until it is slightly browned and caramelized. Remove the pineapple’s cores before chopping.
• Cook the carne asada that has been marinated or rubbed as directed in the recipe above (also grill pineapple if there is space on your grill).
• To get the tortillas warm and flexible, wrap them in foil and bake them for 10 minutes at 350 degrees F. (this is just my recommendation, this step is optional).

Assemble the California Burrito

• Each burrito should start with carne asada in the middle, accompanied by fries, cheese, avocado crème, salsa, and pineapple. Wrap tightly in a burrito fashion by folding the top and bottom in.
• Optional: Use a small amount of olive oil to gently coat a skillet and heat it over medium-high heat before browning the burritos, just a little bit on both sides, until they turn golden brown. Add more hot sauce, avocado cream, and salsa as desired to the burritos as a garnish.

This Blackened Tuna Steak is ready in about 10 minutes and is bursting with flavor! Serve it with your favorite side dishes, in tacos, or on a sandwich! I enjoy any type of blackened fish. Every time I go to a seafood restaurant, I order it in this style.

I began to experiment at home with various spices to replicate restaurant-style Blackened Tuna in my kitchen. It took me several attempts, but I eventually got it! Let’s get started on making delicious Blackened Tuna Steaks!

What is blackened tuna steak?

A Cajun dry rub is rubbed onto all sides of a raw tuna steak to make blackened tuna. The tuna is then cooked and sliced.

How to Thaw Tuna Fish?

Begin by thawing your frozen tuna. The best approach to defrost your seafood is to place it in the refrigerator the night before you prepare your tuna fillet dish.

Are you in a rush? Place the sealed tuna steaks in a dish of cold water to thaw to expedite the defrosting phase.

Blackened Tuna Steaks Recipe

The Blackened Tuna Steak is covered with a spicy dry rub, seared, and then quickly cooked in a pan, yielding a stunning blackened tuna steak that is medium-rare on the interior, or if you like it well done, keep it in your skillet a few minutes more.

Paul Prudhomme, a famed chef, invented pan-blackening. He proposed coating redfish in melted butter, dredging it in Cajun seasonings, and cooking it in an extremely hot cast iron skillet. He suggested pan-blackening outdoors on a BBQ grill because the technique creates so many stinging eyes from the smoke.

Tuna steaks, like beef steaks, are served blood-red and rare. This Cajun-type dish includes blackening spices and a remoulade sauce. In the middle is a stunning rare tuna with an explosive, spicy crust.

Paprika, Garlic Powder, Cayenne, Onion Powder, Oregano, Salt, and Pepper are all you need for the blackened tuna flavor. This approach works with almost any sort of seafood. You could also use it on chicken or beef!

Simply combine and rub the spices and distribute them equally over both sides of the tuna. Heat the cooking oil in a big cast iron pan over medium to medium-high heat.

Once the oil has heated and is shimmering, add the Tuna Steaks. Cook for a couple of minutes on each side for rare, or 3-5 minutes on each side for medium to well done. Take away from the pan and serve right away.

Ingredients

For the Cajun Remoulade

• 1 cup mayonnaise

• 4 Tbsp Creole or grainy mustard

• 2 Tbsp prepared horseradish

• 2 Tbsp lemon juice (fresh is best)

• 2 Tbsp Worcestershire sauce

• 1 Tbsp ketchup

• 2 Tbsp hot sauce (or to taste)

• 1 Tbsp sweet paprika

• ½ tsp ground black pepper

• ⅓ tsp sugar

• 1 large shallot, peeled and finely diced

• 2 Tbsp celery, finely diced

• 3–4 Tbsp fresh parsley, finely chopped

• 1 scallion (green and white parts), finely chopped

• Coarse salt, to taste

For the Blackened Tuna

• 2 ahi tuna loin steaks

• 1 tsp salt

• 1 tsp black pepper

• ½ tsp cayenne pepper (or to taste)

• ½ tsp garlic powder

• ½ tsp paprika

• ¼ tsp dried thyme

• ¼ tsp celery salt

• 1–2 tsp cooking oil (plus melted butter for grilling, if desired)

Instructions

Make the Cajun Remoulade

1. Mix the Sauce:
   In a bowl, combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire, ketchup, hot sauce, paprika, black pepper, sugar, shallot, celery, parsley, and scallion.

2. Adjust Seasoning:
   Taste and season with salt and more hot sauce if you like it spicier.

3. Chill:
   Transfer to a jar or airtight container and refrigerate for at least 30 minutes to let the flavors meld. Keeps in the fridge for up to a week.

Blackened Tuna (Stovetop or Grill)

Pan-Searing Method

1. Prep the Tuna:
   Pat tuna steaks dry with paper towels.

2. Mix the Rub:
   In a small bowl, combine the salt, black pepper, cayenne, garlic powder, paprika, thyme, and celery salt.

3. Coat the Tuna:
   Rub the spice mixture all over the tuna steaks, pressing gently to adhere.

4. Sear:
   Heat 1–2 tsp oil in a cast-iron skillet over high heat until shimmering.
   Sear the tuna for about 60 seconds per side, or until a crisp crust forms and the outside is just opaque, but the center remains pink and rare.

5. Slice & Serve:
   Transfer to a cutting board, let rest a minute, then slice into ¼-inch pieces. Serve with a generous drizzle of Cajun remoulade and garnish with sliced scallions.

Grilled Blackened Tuna (BBQ)

1. Preheat Grill:
   Heat your grill to high for direct grilling. Place a cast-iron skillet on the grates to preheat as well.

2. Oil & Butter:
   Brush the skillet with oil. For extra flavor, brush one side of each tuna steak with melted butter.

3. Grill & Sear:
   Place tuna butter-side down in the hot skillet. Sear for about 2 minutes, then flip and brush the other side with more butter.
   Sear another 2 minutes, until a deep crust forms but the center stays rare.

4. Rest & Serve:
   Let rest a minute, then slice and serve with the remoulade.

Tips:

• For the most authentic “blackened” flavor, cook the tuna quickly over very high heat.

• Don’t overcook! Tuna is best served with a rare center.

• Cajun remoulade is also great with shrimp, crab cakes, or fries.

Trust me, your Pinterest followers are craving this tuna magic. Pin it and be the culinary hero they didn’t know they needed!

Blackened Tuna Steak on Blackstone Griddle

You can also make this blackened tuna steak on your Blackstone griddle. To make blackened tuna using a griddle, simply use the same rub technique explained earlier and add 1 Tablespoon of sesame oil to the griddle and cook 5-6 oz tuna steak for 1 – 1.5 minutes on each side, or until it’s blackened nicely. 

Once the blackened tuna steak is done, place it on the cutting board, slice it into 1/4 inch pieces, and serve with Cajun Remoulade or with whatever you prefer. 

Last words

Well, I hope you’ve enjoyed this blackened tuna steak recipe; as you can see, I’ve also added Cajun Remoulade sauce within the same article, so you don’t have to go elsewhere because this sauce goes amazingly with tuna. If you have any questions or concerns, or maybe you have some great suggestions regarding this tuna recipe, please let me know in the comments section, and I’ll be happy to assist. 

Are you ready for the most delicious Hennessy chicken wings?  You will be surprised how orange and Henny go well together, just like bacon and eggs or pasta and tomatoes. This is a delicious combination that’s fantastically tasty.

The combination is a match made in heaven for the most impressive and delicious BBQ sauce. It’s so versatile that it can be used on just about anything! You can use it on steaks, chicken thighs, fish and pork ribs, and vegetables. This one is a must-try, people. It’s amazing.

Also, if you’re preparing your chicken wings using a Blackstone griddle, you can just use this Hennessy BBQ sauce recipe.

This sauce was used on wings. It doesn’t really matter how you cook your chicken; you can fry them, bake them or even air fry them. This is all about the sauce. However, I am going to include the fried chicken wings version as well as the baked one. 

This is the second recipe I’m making with Hennessy; my previous one, the Strawberry Hennessy cocktail, went viral and was an instant success. I highly recommend you check it out!

The Best Hennessy Chicken Wings Recipe

Let’s get to the recipe. I’ve added some onions to this to make them beautifully caramelized and jammy. They go wonderfully with your chicken wings. It is vital to include orange marmalade in this recipe. It is essential to use it.

It provides the BBQ sauce with the best orange flavor and the texture it needs to thicken the sauce. Another important ingredient for this sauce is Heinz Chili Sauce. Heinz Chili sauce isn’t hard to find; you can find it almost anywhere you buy ketchup and other sauces. However, if you don’t have Chili Sauce or cannot find it, simply use hot ketchup sauce or homemade if you prefer.

This recipe requires no unique ingredients except for the chili sauce/ketchup and orange marmalade. Of course, you will be using some essential spices, also.  This can be left out or added to the recipe, and it will still taste great. The best thing is you don’t have to follow the recipe strictly; you are free to experiment or make these Hennessy chicken wings according to your liking.

It is crucial to add the last drop of Hennessy at the end. This is because the alcohol is cooked off, leaving you with a delicious cognac flavor. However, it’s worth adding fresh liquor to spice it up just a tiny bit.

Ingredients

Chicken Wings

• 4 to 5 lbs chicken wings, split at the joints, tips removed

• 3 Tbsp baking powder

• 1 Tbsp salt

• 1 tsp sweet paprika

• ½–1 tsp smoked paprika

• 1 tsp cayenne pepper

• 1 tsp black pepper

• 1 Tbsp granulated onion

• 1 Tbsp granulated garlic

• Vegetable oil (for frying, if frying wings)

Hennessy Orange Sauce

• ¾ cup Hennessy cognac, plus extra for finishing

• 12 oz bottle Heinz chili sauce (or ketchup)

• 2–3 Tbsp Dijon or yellow mustard

• 2 cloves garlic, minced

• ½ cup sweet onion, finely chopped

• ½ cup orange juice

• ½ cup orange marmalade

• ½ cup brown sugar

• 1 tsp crushed red pepper flakes

• 4 Tbsp honey

• 4 Tbsp apple cider vinegar

• 2 Tbsp soy sauce

• 1 tsp smoked paprika

• 3 tsp Worcestershire sauce

• Liquid smoke, to taste (optional)

• 1–2 tsp granulated garlic (to taste)

• 1–2 tsp granulated onion (to taste)

• Black pepper, to taste

Instructions

1. Prep the Wings

For Extra-Crispy Baked Wings:

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly oil the rack.

2. In a large bowl, mix together baking powder, salt, both paprikas, cayenne, black pepper, granulated onion, and granulated garlic.

3. Pat chicken wings dry with paper towels. Toss wings in the seasoning mixture until well coated (you might not need all the mix—just coat each wing thoroughly).

4. Arrange wings in a single layer on the rack.

5. Bake for 20 minutes, flip, then bake for another 20 minutes. Flip once more and bake an additional 10–15 minutes until golden and crispy.

For Fried Wings:

1. Mix dry seasonings as above and coat the wings evenly.

2. Heat about 2 inches of oil in a large pot to 375°F (190°C).

3. Fry wings in batches, 10–12 minutes per batch, until crispy and cooked through (internal temp 165°F/74°C).

4. Drain on paper towels.

2. Make the Hennessy Orange Sauce

1. In a medium saucepan over medium heat, combine chili sauce (or ketchup), orange juice, orange marmalade, brown sugar, honey, apple cider vinegar, soy sauce, Worcestershire, mustard, onion, garlic, both paprikas, crushed red pepper, granulated garlic, granulated onion, and black pepper.

2. Stir in ¾ cup Hennessy and a few drops of liquid smoke (if using).

3. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about one-third, 20–25 minutes.

4. Remove from heat and stir in an extra splash (about 1 oz) of Hennessy for flavor. Taste and adjust seasonings as needed.

3. Finish & Serve

1. Add hot wings to a large bowl. Pour warm Hennessy sauce over the wings and toss until thoroughly coated.

2. Serve immediately, with napkins handy!

Tips:

• Sauce can be made ahead and kept in the fridge for up to a week—reheat gently before using.

• For extra citrus punch, add a bit of fresh orange zest to the sauce.

• These wings are also great with a sprinkle of fresh green onion or cilantro.

Share the image below on your Pinterest board if you like these Hennessy Chicken Wings!

FAQs

Can I use another Cognac if I don’t have Hennessy?

Yes, you can use another cognac for this BBQ Chicken. However, I would always go for Hennessy because of its unique flavor, crafted for centuries. The company, Maison Hennessy, has strict standards for making excellent products. 

Can I use something else instead of Cognac?

This recipe is based on cognac as one of its main ingredients; however, you are free to experiment with other drinks. For example, you can use bourbon for this Chicken Wings BBQ sauce.