Ingredients
Scale
- 1 lb flank or skirt steak (carne asada), thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 4 large flour tortillas (10–12 inches)
- 2 cups frozen French fries or homemade oven-baked fries
- 1 cup shredded cheddar cheese or Mexican cheese blend
- 1 cup guacamole (store-bought or homemade)
- 1 cup pico de gallo (fresh diced tomatoes, onions, cilantro, jalapeño, lime juice)
- 1/2 cup sour cream or Mexican crema
- Optional: pickled jalapeños for a little kick
Substitution tips: If you’re not a steak fan, grilled chicken or even sautéed mushrooms make great swaps. For a gluten-free option, try large corn tortillas or low-carb wraps. And homemade fries can be swapped for sweet potato fries for a little twist.
Instructions
- Start by prepping the carne asada. In a bowl, mix the olive oil, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Toss the sliced steak in this marinade and let it sit for at least 20 minutes. (Pro tip: I like to marinate it while the kids are doing homework to save time!)
- While the steak marinates, cook your fries. Whether you’re baking frozen fries or making your own, get them crispy and golden. Nothing beats that crunch inside the burrito.
- Heat a large skillet over medium-high heat. Add the steak slices and cook for about 3-4 minutes per side, until nicely charred but still juicy. Remove from heat and let rest for a couple of minutes.
- Warm your flour tortillas in a dry pan or microwave for 20 seconds—this makes them more pliable and easier to roll up.
- To assemble, lay a tortilla flat. Start with a layer of carne asada in the center, then add a handful of crispy fries on top. Sprinkle with shredded cheese while the steak is still warm, so it melts just right.
- Add a generous scoop of guacamole, a few spoonfuls of pico de gallo, and a dollop of sour cream. Optional: sprinkle pickled jalapeños if you want to spice things up.
- Fold in the sides of the tortilla, then roll it tightly from the bottom up. If your tortilla is warm enough, it’ll hold together without falling apart—trust me, I’ve learned this the hard way with my first few messy attempts!
- For an extra touch, place the burrito seam-side down in a hot skillet and press gently for 1-2 minutes to seal and crisp the outside.
- Slice in half and serve immediately. Get ready for some happy faces around the table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: California Style Burrito, recipe, cooking, food
