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California Burritos (With Carne Asada)
These California Burritos are loaded with smoky carne asada, crispy fries, fresh guacamole, and creamy chipotle sauce all wrapped in a warm tortilla. It’s the ultimate handheld meal packed with bold flavor, texture, and serious
Ingredients
CARNE ASADA MARINADE
- 1 bunch cilantro, chopped
- 1/2 cup oil
- Juice of 1 lime
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tbsp brown sugar
- 2 tsp cumin
- 1/3 cup orange juice
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
STEAK
- 2-3 lbs skirt steak
GUACAMOLE
- 2 avocados
- 1/4 red onion, diced
- 1/2 jalapeño, diced
- 2 tbsp cilantro, chopped
- 2 tsp lime juice
- 1/2 tsp salt
FOR ASSEMBLY
- 4 large flour tortillas
- 2 cups cooked French fries
- 1 cup shredded cheese
- 1/2 cup chipotle crema
Instructions
- In a bowl, combine cilantro, oil, lime juice, garlic, oregano, brown sugar, cumin, orange juice, soy sauce, salt, and black pepper. Pour over the skirt steak and marinate for at least 2 hours or up to overnight in the refrigerator.
- Preheat your grill to high heat, about 600°F, for direct cooking. Remove the steak from the marinade, shake off excess, and sear for about 2 minutes per side until a deep crust forms and the internal temperature reaches 125–130°F for medium-rare.
- Transfer the steak to a cutting board and let it rest for 10 minutes to retain its juices. Slice against the grain into thin strips, then cut into bite-sized pieces for easy burrito assembly.
- In a bowl, mash the avocados until slightly chunky, then fold in diced red onion, jalapeño, cilantro, lime juice, and salt. Mix until combined but still textured for a fresh, vibrant guacamole.
- Warm the flour tortillas on the grill or in a skillet for 20–30 seconds per side until soft and pliable. Layer guacamole, sliced steak, hot crispy fries, shredded cheese, and chipotle crema down the center of each tortilla.
- Fold in the sides tightly and roll into a burrito, keeping the filling compact. Serve immediately while warm, or place seam-side down on a hot skillet for 1–2 minutes to lightly toast and seal the wrap.
