By Sabine Venier
Updated Feb 28, 2025
This California Burrito recipe is super easy and packed full of the most delicious ingredients! Lime-marinated strips of steak, crispy French fries, cheese, Pico de Gallo, and guacamole are all stuffed into tortillas, rolled up, then lightly grilled to seal it all in. I love how filling these Cali-style burritos are! They make a great lunch or dinner!
Talk about a carb load! These California-style burritos are super-sized and super-stuffed with steak, fries, cheese, and plenty of sour cream– all things I love. They’re a true fusion food, taking flavor cues from both Mexico and San Diego, where they originated. They are similar to carne asada fries , except everything is all wrapped up in a flour tortilla for mess-free eating. Yum!
Tips for Success
- Marinate skirt or flank steak for at least 1 hour, grill on high heat, slice against the grain for tenderness, and let it rest before cutting to retain juices. It’s important to adjust the cooking time based on the thickness of the steak. Use our meat temperature chart to determine how to properly cook the steaks to your liking.
- Use thin-cut fries, double fry, or air fry for extra crispiness, and season immediately.
- Warm a large (12”+) flour tortilla, layer ingredients strategically, wrap tightly, and toast seam-side down.
Ingredients1x2x3x
- ▢ ¼ cup fresh lime juice (from 2 limes)
- ▢ 3 cloves garlic chopped
- ▢ 1 teaspoon kosher salt
- ▢ ¼ teaspoon ground cumin
- ▢ ¼ teaspoon freshly ground black pepper
- ▢ 1 pound steaks your favorite
- ▢ 2 tablespoons vegetable oil
- ▢ 4 large flour tortillas
- ▢ 2 cups cooked French fries (click for recipe!)
- ▢ 1 cup freshly shredded cheddar cheese
- ▢ 1 cup pico de gallo
- ▢ 1 cup guacamole
- ▢ ¼ cup sour cream or Mexican crema
- ▢ Chopped fresh cilantro optional, for garnish
- ▢ Hot sauce optional, for serving
Video
Instructions
- Combine lime juice, garlic, salt, cumin, and black pepper in a Ziplock plastic bag to create the marinade. Place the steaks in the bag and ensure they are well-coated. Close the bag and refrigerate for 1 hour. ¼ cup fresh lime juice, 3 cloves garlic, 1 teaspoon kosher salt, ¼ teaspoon ground cumin, ¼ teaspoon freshly ground black pepper, 1 pound steaks
- Heat oil in a skillet over high heat until it begins to lightly smoke. While the oil heats, remove the steak from the marinade and pat it dry. Cook the steaks to your desired level of doneness, approximately 2 minutes per side for medium-rare (135°F internal temperature). Remove the steaks from the heat when they are about 10°F below your desired final temperature, as the residual heat will cause them to continue cooking while resting. Allow it to rest for 3-5 minutes, then slice it thinly against the grain. 2 tablespoons vegetable oil
- While the steak is resting, warm the flour tortillas in a dry skillet. 4 large flour tortillas
- Assemble the burritos: Lay out the warmed tortillas and distribute the steak slices, cooked fries, shredded cheese, pico de gallo, and guacamole evenly among them. If desired, add a dollop of sour cream or Mexican crema. 2 cups cooked French fries, 1 cup freshly shredded cheddar cheese, 1 cup pico de gallo, 1 cup guacamole, ¼ cup sour cream
- For extra flavor, sprinkle some chopped cilantro and drizzle hot sauce over the fillings before rolling, if using. Fold in the edges of the tortilla over the fillings and roll up tightly to close the burrito. Chopped fresh cilantro, Hot sauce
- If desired, for a crispier texture, briefly grill the rolled burritos seam-side down in a hot skillet until they are golden brown on the outside.
- Serve the burritos hot with additional hot sauce on the side if desired.
Becky’s Tips
- I love a classic California burrito made with steak, but sometimes I like to change things up. I recommend trying grilled shrimp , seared chicken , sautéed veggies (bell peppers, onions, and mushrooms are great!), or scrambled eggs and bacon for another filling option.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a California Burrito Step by Step
Marinate the Steak: Combine ¼ cup of fresh lime juice, 3 minced cloves of garlic, 1 teaspoon of kosher salt, ¼ teaspoon of ground cumin, and ¼ teaspoon of freshly ground black pepper in a Ziplock plastic bag to create the marinade. Place 1 pound of steak in the bag and ensure they are well-coated. Close the bag and marinate in the refrigerator for 1 hour.
Cook the Steak: Heat 2 tablespoons of vegetable oil in a skillet over high heat until it begins to lightly smoke. While the oil heats, remove the steak from the marinade and pat it dry. Cook the steaks to your desired level of doneness, approximately 2 minutes per side for medium-rare ( 135°F internal temperature ). Remove the steaks from the heat when they are about 10°F below your desired final temperature, as the residual heat will cause them to continue cooking while resting. Allow it to rest for 3-5 minutes, then slice it thinly against the grain .
Assemble the Burritos: While the steak is resting, warm 4 large flour tortillas in a dry skillet. Lay out the warmed tortillas and distribute the steak slices, 2 cups of cooked fries, 1 cup of shredded cheddar cheese, 1 cup of pico de gallo, and 1 cup of guacamole evenly among them. If desired, add a dollop of sour cream or Mexican crema.
Roll the Burritos: For extra flavor, sprinkle some chopped cilantro and drizzle hot sauce over the filling before rolling, if using. Fold in the edges of the tortilla over the fillings and roll up tightly to close the burrito.
Grill the Burritos: For a crispier texture, we recommend briefly grilling the rolled burritos seam-side down in a hot skillet until they are golden brown on the outside. Serve the burritos hot with additional hot sauce on the side!
How to Store and Reheat
Wrap leftover Cali burritos individually in aluminum foil, and store in the refrigerator for up to 4 days. Reheat in a 225°F oven (still wrapped in foil) for about 30 minutes.
Freeze California burritos tightly wrapped in aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
What better way to serve a California burrito than with some extra French fries on the side?! You could also go for the classic rice and beans combo– I love Mexican rice and refried beans .
More burrito recipes to try
Barbacoa Burrito Bowls
Beef Burritos
Crockpot Chicken Burritos
Chicken Burrito Bowl with Copycat Chipotle Chicken
California Burrito Recipe
Ingredients
- ¼ cup fresh lime juice (from 2 limes)
- 3 cloves garlic chopped
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 1 pound steaks your favorite
- 2 tablespoons vegetable oil
- 4 large flour tortillas
- 2 cups cooked French fries (click for recipe!)
- 1 cup freshly shredded cheddar cheese
- 1 cup pico de gallo
- 1 cup guacamole
- ¼ cup sour cream or Mexican crema
- Chopped fresh cilantro optional, for garnish
- Hot sauce optional, for serving
Instructions
- Combine lime juice, garlic, salt, cumin, and black pepper in a Ziplock plastic bag to create the marinade. Place the steaks in the bag and ensure they are well-coated. Close the bag and refrigerate for 1 hour. ¼ cup fresh lime juice, 3 cloves garlic, 1 teaspoon kosher salt, ¼ teaspoon ground cumin, ¼ teaspoon freshly ground black pepper, 1 pound steaks
- Heat oil in a skillet over high heat until it begins to lightly smoke. While the oil heats, remove the steak from the marinade and pat it dry. Cook the steaks to your desired level of doneness, approximately 2 minutes per side for medium-rare (135°F internal temperature). Remove the steaks from the heat when they are about 10°F below your desired final temperature, as the residual heat will cause them to continue cooking while resting. Allow it to rest for 3-5 minutes, then slice it thinly against the grain. 2 tablespoons vegetable oil
- While the steak is resting, warm the flour tortillas in a dry skillet. 4 large flour tortillas
- Assemble the burritos: Lay out the warmed tortillas and distribute the steak slices, cooked fries, shredded cheese, pico de gallo, and guacamole evenly among them. If desired, add a dollop of sour cream or Mexican crema. 2 cups cooked French fries, 1 cup freshly shredded cheddar cheese, 1 cup pico de gallo, 1 cup guacamole, ¼ cup sour cream
- For extra flavor, sprinkle some chopped cilantro and drizzle hot sauce over the fillings before rolling, if using. Fold in the edges of the tortilla over the fillings and roll up tightly to close the burrito. Chopped fresh cilantro, Hot sauce
- If desired, for a crispier texture, briefly grill the rolled burritos seam-side down in a hot skillet until they are golden brown on the outside.
- Serve the burritos hot with additional hot sauce on the side if desired.
Video
Notes
- I love a classic California burrito made with steak, but sometimes I like to change things up. I recommend trying grilled shrimp , seared chicken , sautéed veggies (bell peppers, onions, and mushrooms are great!), or scrambled eggs and bacon for another filling option.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
