Dinner

California Burrito Recipe

ByClara Bennett February 16, 2026February 16, 2026

Introduction

The California Burrito is a delicious fusion of Mexican flavors and comforting American-style fries wrapped in a warm tortilla. This hearty and satisfying dish features marinated skirt steak, creamy avocado, zesty pico de gallo, and crispy French fries for a truly unique and flavorful experience.

A close-up view of a cut breakfast burrito wrapped partly in crinkled silver foil, placed on a rustic white speckled plate with dark edges, sitting on a white marbled surface. The burrito has about five visible layers: a soft white tortilla shell on the outside, then a layer of green avocado slices, followed by chunks of red tomato, browned steak pieces, and a center filled with golden crispy breakfast potatoes. Fresh green cilantro leaves are scattered on the plate around the burrito. Next to the burrito, there is a small white bowl with a colorful mix of chopped red tomatoes and green peppers. In the blurred background, a halved avocado and small bowls of diced tomatoes and herbs can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup soy sauce
⅓ cup lime juice
⅓ cup olive oil
¼ cup Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon pepper
½ teaspoon salt
½ teaspoon cayenne pepper
1 pound skirt steak
4 burrito size tortillas
1 large ripe avocado, pitted and sliced
French fries
Pico de Gallo
Pepper jack cheese, shredded
Sour cream
Salt and pepper to taste

Instructions

Step 1: In a sealable bag, combine the soy sauce, lime juice, olive oil, Worcestershire sauce, garlic powder, cumin, pepper, salt, and cayenne pepper. Mix well to create the marinade.
Step 2: Add the skirt steak to the bag, seal it, and refrigerate for at least 2 hours to marinate. Meanwhile, preheat your grill to 400°F (200°C).
Step 3: Remove the steak from the marinade and grill for 3 to 5 minutes per side, until the internal temperature reaches 130°F (54°C) for medium-rare.
Step 4: Let the steak rest for at least 10 minutes before slicing it into bite-sized pieces.
Step 5: Lay one burrito-sized tortilla flat on a work surface. Layer the steak, avocado slices, French fries, pico de gallo, shredded pepper jack cheese, and sour cream. Season with salt and pepper to taste.
Step 6: Roll the tortilla tightly, folding the ends in as you go, to form a burrito. Repeat with the remaining tortillas and ingredients.
Step 7: Serve the burritos fresh and enjoy!

Tips & Variations

For extra flavor, cook the French fries fresh or use homemade fries seasoned with garlic and paprika.
Substitute skirt steak with flank steak or carne asada for a different cut with similar flavor.
Add a squeeze of fresh lime juice inside the burrito for a bright, tangy finish.
Include pickled jalapeños or hot sauce if you prefer a spicier burrito.
Use flour tortillas warmed slightly in a skillet to make rolling easier and improve taste.

Storage

Store leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a skillet or oven at medium heat until warmed through to maintain crispness of the fillings. Avoid microwaving to prevent sogginess, especially with the fries and tortilla.

How to Serve

A close-up of a wrap cut in half and stacked, showing two layers inside. The outer layer is a soft, light beige tortilla. The first inner layer is light green thin avocado slices lining the wrap on both halves. Underneath and mixed inside are small chunks of pinkish-red steak with a seared brown edge. Next to the steak are creamy off-white potato cubes, and scattered bright red tomato pieces add color between the layers. The wrap sits on a white plate with some green herbs sprinkled around, placed on a white marbled surface. In the background, there is a small white bowl with a salsa-like side and some green leafy herbs blurred out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, the marinade can be mixed and stored in the refrigerator for up to 2 days before marinating the steak to save time on the day of cooking.

What can I use if I don’t have a grill?

You can cook the steak in a hot cast-iron skillet or grill pan on the stovetop. Just sear it for about 3-5 minutes per side to achieve a similar charred flavor.