Description
This California Burrito recipe features tender carne asada steak, crispy baked fries, fresh guacamole, and a spicy jalapeno sour cream, all wrapped in a large burrito shell. It's a hearty and flavorful dish that combines classic Mexican flavors with a California twist, perfect for a satisfying meal any time.
Ingredients
Jalapeno Sour Cream
- 2 jalapenos (fresh, stems removed)
- ½ yellow onion (medium dice)
- 1 drizzle olive oil
- 1 clove garlic
- 2 tbsp lime juice
- ½ tsp kosher salt
- 1 cup sour cream
Guacamole
- 3 avocados (peeled and pitted)
- 1½ tbsp lime juice
- 1 tsp kosher salt
- 3 tbsp red onion (fine dice)
- ½ cup roma tomato (small dice)
- 2 cloves garlic (minced)
- ¼ cup cilantro (rough chop)
Baked Fries
- 14 oz french fries
- 3 tbsp cotija cheese
- 1 tbsp taco seasoning
Carne Asada
- 2 lbs skirt steak (cut into ¼ inch cubes)
- 2 tbsp chef merito steak & meat seasoning
- 1 drizzle olive oil
Burritos & Assembly
- 4 burrito shells (large - extra large)
- 1 cup pepper jack cheese (shredded)
- 1 cup sharp cheddar cheese (shredded)
- 1 cup salsa (store-bought or homemade)
Instructions
- Making the Jalapeno Sour Cream: Preheat your oven to 425°F and line two sheet trays with parchment paper. Place the jalapenos and diced yellow onions on one tray, drizzle with olive oil, and sprinkle with a pinch of kosher salt. Roast them in the oven for 20-25 minutes until softened. Remove from the oven and blend the roasted jalapenos and onions in a food processor along with garlic, lime juice, and salt. Stir this mixture into the sour cream and set aside.
- Making the Guacamole: In a medium bowl, mash the peeled and pitted avocados with lime juice and kosher salt using a fork. Fold in the finely diced red onion, small diced roma tomatoes, minced garlic, and roughly chopped cilantro. Mix well and set aside.
- Baking the Fries: Spread the french fries evenly on the second parchment-lined sheet tray and bake according to package instructions until crispy. Once baked, remove the fries from the oven and immediately toss them with cotija cheese and taco seasoning to coat evenly.
- Cooking the Carne Asada: Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season the skirt steak cubes with chef merito steak and meat seasoning. Once the skillet is hot, add the steak pieces without stirring and let them sear for 2 minutes. Stir and continue cooking until the steak reaches your desired level of doneness.
- Building the Burritos: Warm the burrito shells in a large skillet over low to medium heat with a light spray of non-stick cooking spray just until they become pliable, about 10 seconds. Lay the tortillas flat on a surface, then begin layering the fillings in the center starting with guacamole, followed by the jalapeno sour cream, shredded cheeses, baked fries, salsa, and finally the carne asada. Fold both sides of the tortilla inward, then roll from the edge closest to you away to form a burrito, ensuring the edges are tucked in to keep the ingredients enclosed. Serve immediately while warm and enjoy!
Notes
- For extra heat, leave some jalapeno seeds in when making the sour cream.
- You can substitute skirt steak with flank steak if preferred.
- Use fresh salsa or your favorite store-bought variety for convenience.
- To keep burrito shells warm, wrap them in foil after warming.
- Adjust the taco seasoning amount on fries to taste.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
