Loaded with carne asada, crispy fries, guacamole, cheese & salsa, this California Burrito recipe brings SoCal flavor to your kitchen!
You know I love a good burrito recipe, and I’ve made a lot of them… but this one might be my new fave. It’s loaded, flavour-packed, and messy in the best way!
Why you’ll love this recipe
- Tastes like takeout, but better: All the classic flavours you love, made at home so it’s fresher, cheaper, and way more flavourful.
- Easy to make and super satisfying: Simple steps, minimal prep, and one loaded burrito that actually fills you up. Perfect for busy weeknights.
Ingredients and substitutions
Carne asada
- Striploin steak – Flank steak or skirt steak both work great.
- Olive oil – Avocado oil or another neutral oil with a high smoke point.
- Orange juice – Fresh orange juice is best, but pineapple juice could also work.
- Lime juice – Lemon juice can be used in a pinch.
- Soy sauce – Tamari for gluten-free or coconut aminos for a soy-free option.
- Chili powder – Taco seasoning works if that’s what you have on hand.
- Cumin – Ground coriander can be used, though the flavour will be slightly different.
- Garlic – Garlic powder works if needed, but fresh gives the best flavour.
- Orange or lime zest – Can be skipped, but it adds great flavour.
Guacamole
- Avocado – Use store-bought guacamole to save time.
- Lime juice – Lemon juice works as a substitute.
- Red onion – White onion or shallot.
- Garlic – Fresh is best, but garlic powder if needed.
- Cilantro – Skip if you’re not a fan, or swap with green onion for freshness.
To serve
- Flour tortillas – Use whole wheat tortillas or gluten-free tortillas if needed.
- Frozen french fries – Freshly cut fries or sweet potato fries.
- Salsa or pico de gallo – Any store-bought salsa works here.
- Cheddar cheese – Monterey Jack, a Mexican blend, or omit for dairy-free.
- Cilantro – Optional garnish, or swap with green onions.
How to make California burritos
Step 1: Marinate
Mix the marinade and let the steak marinate for at least 15 min.
Step 2: Make the guac
Mix the guacamole ingredients and set aside. Bake the fries too!
Step 3: Cook the steak
Cook the steak in a skillet for 3-4 min per side, then let rest for at least 5 min.
Step 4: Prep the ingredients
Gather all the toppings and cut the steak into 1/2 inch pieces.
Step 5: Assemble
Divide the ingredients among the tortillas then tuck and roll them up.
Step 6: Enjoy!
Server and enjoy or store them in the fridge for later.
Recipe tips and variations
Here are my tips and variations to ensure your California burritos turn out perfect every time:
- Marinate the steak: Even 15 minutes in the marinade makes a big difference in flavour and tenderness.
- Don’t overfill: Keep the burrito fillings balanced so it’s easy to roll and won’t spill.
- Warm your tortillas: Heat them in a skillet or microwave for a few seconds to make rolling easier.
- Swap the protein: Use grilled chicken, shrimp, or even plant-based beef for a twist.
- Add extra veggies: Bell peppers and sautéed onions would be delicious.
- Spice it up: Add sliced jalapeños, hot sauce, or chipotles.
- More toppings: Try my corn salsa or refried beans.
Frequently asked questions
What makes a California burrito different from other burritos?
A California burrito gets its signature vibe from the fries inside. Paired with juicy carne asada, melty cheese, guac, and salsa, it’s the ultimate flavour combo straight from SoCal.
Can I make this ahead or prep parts ahead of time?
Yes! Marinate the steak ahead of time for extra flavour. You can also prep the guacamole, salsa, and cook the fries in advance so assembling the burritos is quick and easy when you’re ready to eat.
How can I make a lighter version of this California burrito?
Swap fries for roasted or air-fried potatoes, or add extra veggies instead. Use a gluten-free tortilla and skip or swap the cheese for a dairy-free version. You can customize to your dietary needs and it will still be full of flavour.
What to serve with a California burrito
This burrito is locked and loaded so I doubt you’ll need any sides, but here are some options:
- Guacamole, salsa, sour cream or corn salsa
- Extra fries or sweet potato fries tossed in my southwest or elote seasoning
- Dense bean salad or cowboy caviar
- Green salad with a light vinaigrette
Storing and reheating
Storing: You can prep these ahead but for best results, store components separately in airtight containers for up to 5 days. Assemble right before eating.
Reheating: Warm steak and fries in a skillet or oven. If already wrapped, bake at 350°F for 10–15 minutes.
Freezing: When the burritos are cool, wrap them tightly in foil and freeze for up to 3 months. Skip guacamole and fresh salsa since they don’t freeze well.
Defrosting and reheating: Thaw in the fridge overnight, then reheat in the oven or skillet. Add fresh guac or salsa after.
More easy burrito recipes
California Burrito Recipe
Ingredients
Carne asada
- 16 oz striploin steak
- 1 tbsp olive oil
- 2 tbsp orange juice preferably from an orange
- 1 tbsp lime juice preferably from a lime
- 1 tbsp soy sauce
- 1 tbsp chili powder
- 1 tsp cumin
- 2 cloves garlic minced
- 1 tsp orange or lime zest
- 1/2 tsp each salt and pepper
Guacamole
- 1 avocado
- 2 tbsp lime juice preferably from a lime
- 1 tbsp red onion finely diced
- 1 clove garlic minced
- 2 tbsp cilantro finely chopped
- Salt & pepper to taste
To serve
- 4 large flour tortillas
- 1 cup frozen french fries
- 1/2 cup Salsa or pico de gallo
- 1/4 cup grated cheddar cheese
- 1/2 cup cilantro finely chopped
Instructions
- Preheat oven to 425 F.
- Mix ingredients together for the steak marinade, then marinate steak at least 15 minutes.
- Meanwhile, bake fries according to package directions, usually for 10 minutes per side. Make guacamole by mixing ingredients together.
- Once steak is done marinating, heat a skillet over medium-high heat. Cook steak for 3-4 minutes per side, then let rest for 5-10 minutes. Dice into 1/2 inch pieces and set aside.
- Now assemble your burrito. Divide steak, fries, guacamole, pico de gallo, cheese and cilantro among flour tortillas, then fold on the sides, tucking and rolling away from you. Serve and enjoy!
Comments & Reviews
Renee Amaral says
These burritos are insanely good!