Name: California Burrito
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 400 g rump steak; 1 tbsp lime juice; 2 garlic cloves, crushed; 1 tsp ground cumin; ½ tsp salt; 1 tbsp vegetable oil; 400 g frozen straight-cut fries; 4 large flour tortillas, about 240 g; 100 g Monterey Jack, grated; 80 g sour cream; 1 avocado, about 150 g; 1 tbsp lime juice; ¼ tsp salt; 1 tomato, about 125 g, diced; ¼ onion, about 40 g, finely diced; 2 tbsp chopped fresh coriander

California Burrito

A large flour tortilla filled with grilled steak, chips, melted cheese, guacamole and sour cream, as made in San Diego.

35 min total Serves 4 servings Easy

The Case for California Burrito

Steak, chips, cheese, guacamole and sour cream: five things in one tortilla, and one of them is fries. The California burrito is a San Diego invention that puts carne asada, the salsa and the chips of a loaded fries plate into a hand-held wrapper, and the contrast of crisp potato against soft meat and cool avocado is what makes it work.

The steak is seasoned with lime juice, garlic and cumin and seared in a very hot pan for a few minutes a side. Rest it, then slice it thinly across the grain. The fries can be baked from frozen while the steak cooks. Guacamole is a mashed avocado with lime and salt, and a quick pico de gallo of tomato, onion and coriander adds freshness.

Warm the tortillas before filling so they fold without cracking. Layer the fries first, then the steak, cheese while the fries are still hot to melt it, and finally the guacamole, pico and sour cream. Fold in the sides and roll tightly. Eat at once, or the chips soften.

What to Put on the Table With California Burrito

Salsa
Lime wedges
Cold beer
Refried beans

How to Cook California Burrito

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Heat the oven to 220°C / 430°F and bake the fries for 15 minutes. Rub the steak with the lime juice, garlic, cumin and salt.
Heat the oil in a frying pan over high heat and cook the steak for 3 minutes on each side. Rest for 5 minutes, then slice thinly.
Mash the avocado with the lime juice and salt. Mix the tomato, onion and coriander.
Warm the tortillas in a dry pan. Fill each with fries, steak, cheese, guacamole, pico de gallo and sour cream. Roll tightly and serve.

Worth Knowing Before You Cook

Slice the steak against the grain.

Put the cheese on the hot fries so it melts.

Do not overfill the tortillas; they will not close.

Common Substitutions & Variations

Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

Best eaten straight away.