The Ultimate California Burrito
These burritos are bursting in flavor with every single bite. Loaded with french fries, perfectly marinated carne asada, sour cream, pico de gallo and guacamole.
Ingredients
For the steak:
- ½ lb skirt steak*
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1 teaspoon dry parsley flakes
- 1 garlic clove minced
- 2 tablespoon olive oil
Toppings
- 2 large flour burrito tortillas
- 2 cups cheddar cheese (or 3-4 slices of cheese per burrito)
- ½ cup guacamole (store bought or you can make your own)
- ½ cup sour cream (you can substitute plain greek yogurt)
- pico de gallo*
- handful frozen fries
Instructions
Skirt Steak
- cut skirt steak into small thin strips
- heat olive oil in a non-stick skillet over medium heat
- add fresh garlic until fragrant
- add skirt steak
- stir in cayenne pepper, black pepper, garlic salt, and parsley
- cook steak until brown on all sides about 5-6 minutes and set aside
Assemble the burrito:
- bake fries per package instructions before prepping all ingredients
- heat flour tortillas in griddle
- while tortillas are heating add cheese until melted
- layer burrito with steak, guacamole, sour cream, pico de gallo and fries
- fold burrito and ready to serve
Notes
Can't find skirt steak? this taste just as good with flank steak or bavette cut.
You can find our pico de gallo recipe here and Guacamole recipe here
This recipe calls for a serving size of 2, but you can stretch it to four. If you want a fully loaded burrito, which is all we know around here, then I'd recommend this recipe as is. It's perfect for two.
Did you make this recipe?Leave a comment below and tag @espressomykitchen on Instagram