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CALI-STYLE BURRITO
cook:
1 h 20 min
3,950,120 views The California Burrito is a delicacy known for its radical combination of guac, fries, and carne asada. We owe its popularity to the surf culture of San Diego. And we here at the BCU would like to thank them for their contribution to humanity.
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Carne Asada
2 lb flank steak, trimmed
½ cup orange juice, freshly squeezed
¼ cup lime juice, freshly squeezed
¼ cup vegetable oil + more for cooking
2 tbsp soy sauce
4 cloves garlic, smashed
¼ tsp cayenne pepper
½ tsp paprika
1 tsp Mexican oregano
2 tsp ground cumin
2 tbsp (packed) brown sugar
½ cup (loosely packed) cilantro leaves, chopped
1 tbsp kosher salt
2 tsp freshly ground black pepper
For the Salsa Roja
5 roma tomatoes, quartered
½ white onion, quartered
1 jalapeno pepper, stem removed
3 garlic cloves, peeled
As needed vegetable oil
2 Juice of limes
¼ cup cilantro leaves
To taste kosher salt
For the Salsa Verde
7 tomatillos, peeled + halved
½ white onion, quartered
As needed vegetable oil
1 jalapeno pepper, stem removed + halved
2 Juice of limes
⅓ cup cilantro leaves
To taste kosher salt
For the Guacamole
4 avocados, ripe
½ red onion, finely chopped
1 jalapeno pepper, stems and seeds removed + finely chopped
½ cup (loosely packed) cilantro leaves, chopped
3 cloves garlic, minced
2 ½ Juice from limes (or to taste)
1 tsp cumin
To taste kosher salt
To taste freshly ground black pepper
For the French Fries
3 ½ large Yukon gold potatoes
1 tbsp white vinegar
As needed kosher salt
As needed fry oil
For the California Burrito
Large flour tortillas (~12” diameter)
Guacamole
Sour cream
French fries
Carne asada
Monterey jack cheese, shredded
Salsa verde
Salsa roja
TOOLS
Chef's Knife
cutting board
large bowl or zip top bag
fridge
cast iron skillet
metal tongs
baking sheet
high powered blender
mixing bowls
mini prep bowls
spatula
large pot
slotted spoon
paper towels
large high walled skillet or deep fryer
thermometer
kitchen towel
DIRECTIONS
1.
For the Carne Asada
1.
Cut the flank steak into ½ inch slices. Make sure to cut the steak across the grain.
2 lb flank steak, trimmed
Chef's Knife
cutting board
2.
Combine the remaining ingredients in a large bowl or zip-top bag.
¼ cup lime juice, freshly squeezed
¼ cup vegetable oil + more for cooking
2 tbsp soy sauce
4 cloves garlic, smashed
¼ tsp cayenne pepper
½ tsp paprika
1 tsp Mexican oregano
2 tsp ground cumin
2 tbsp (packed) brown sugar
½ cup (loosely packed) cilantro leaves, chopped
1 tbsp kosher salt
2 tsp freshly ground black pepper
large bowl or zip top bag
3.
Add the steak to the marinade and refrigerate for at least 4 hours or up to 24 hours.
2 lb flank steak, trimmed
fridge
large bowl or zip top bag
4.
Once the steak is ready, preheat a cast-iron skillet over high heat and add about 1 tablespoon of oil.
cast iron skillet
5.
Add the steak strips to the oil and cook for about 1-2 minutes per side or until a crust forms.
2 lb flank steak, trimmed
metal tongs
6.
Cut the steak into bite-size pieces. Reserve until ready to serve.
2 lb flank steak, trimmed
Chef's Knife
cutting board
7.
For the Salsa Roja
1.
Add the tomatoes, onion, jalapeno and garlic to a sheet tray. Coat them in vegetable oil.
5 roma tomatoes, quartered
½ white onion, quartered
1 jalapeno pepper, stem removed
3 garlic cloves, peeled
As needed vegetable oil
baking sheet
2.
Broil the tomatoes, onion, jalapeno, and garlic for 3-5 minutes or until charred.
5 roma tomatoes, quartered
½ white onion, quartered
1 jalapeno pepper, stem removed
3 garlic cloves, peeled
As needed vegetable oil
baking sheet
3.
Allow the vegetables to cool slightly.
4.
Add the charred vegetables to a high-powered blender. Add the lime juice and cilantro, blend until homogenous but still chunky.
5 roma tomatoes, quartered
½ white onion, quartered
1 jalapeno pepper, stem removed
3 garlic cloves, peeled
As needed vegetable oil
2 Juice of limes
¼ cup cilantro leaves
To taste kosher salt
high powered blender
5.
Season the sauce to taste with salt and reserve until ready to use.
To taste kosher salt
6.
For the Salsa Verde
1.
Add the tomatillos and onion to a sheet tray. Coat them in vegetable oil.
7 tomatillos, peeled + halved
½ white onion, quartered
As needed vegetable oil
baking sheet
2.
Broil the tomatillos and onion for 3-5 minutes or until charred.
7 tomatillos, peeled + halved
½ white onion, quartered
As needed vegetable oil
baking sheet
3.
Allow the vegetables to cool slightly.
4.
Transfer the charred vegetables, jalapeno, lime juice, and cilantro to a high-powered blender. Blend the sauce until homogeneous but still chunky.
7 tomatillos, peeled + halved
½ white onion, quartered
As needed vegetable oil
1 jalapeno pepper, stem removed + halved
2 Juice of limes
⅓ cup cilantro leaves
high powered blender
5.
Season the sauce to taste with salt and reserve until ready to use.
To taste kosher salt
6.
For the Guacamole
1.
Combine all of the ingredients in a large bowl.
4 avocados, ripe
½ red onion, finely chopped
1 jalapeno pepper, stems and seeds removed + finely chopped
½ cup (loosely packed) cilantro leaves, chopped
3 cloves garlic, minced
2 ½ Juice from limes (or to taste)
1 tsp cumin
To taste kosher salt
To taste freshly ground black pepper
mixing bowls
2.
Mix the guacamole with a fork until relatively smooth.
3.
Use immediately or cover with plastic wrap directly on the surface and refrigerate until ready to use.
4.
For the French Fries
1.
Peel and cut the potatoes into ½ inch fries.
3 ½ large Yukon gold potatoes
Chef's Knife
cutting board
2.
Bring a large pot of water to a boil. Add the vinegar and 1 tablespoon of salt.
1 tbsp white vinegar
As needed kosher salt
large pot
3.
Blanch fries for 8-10 minutes in boiling water. Transfer the fries to a sheet tray and allow them to cool to room temperature.
baking sheet
4.
Meanwhile, preheat the fry oil in a large high-sided skillet to 375 °F.
As needed fry oil
large high walled skillet or deep fryer
5.
Working in batches, fry the fries for 3-5 minutes or until golden brown and crisp. Transfer the fries to a paper towel-lined sheet tray. Season them with salt.
For the French Fries
paper towels
baking sheet
6.
For the California Burrito
1.
Heat the tortillas in a large cast-iron pan for 1-2 minutes per side. This will make the tortillas pliable and more easily wrapped. Transfer the warmed tortillas to a clean kitchen towel to keep warm.
Large flour tortillas (~12” diameter)
cast iron skillet
kitchen towel
2.
Place a still-warm tortilla in the center of your workspace. Spread a spoonful of the guacamole onto the lower third of the burrito. Then, top with sour cream, french fries, carne asada, and Monterey jack cheese.
Large flour tortillas (~12” diameter)
Guacamole
Sour cream
French fries
Carne asada
Monterey jack cheese, shredded
3.
Fold the sides of the tortilla in towards the filling, this should create a roughly rectangular shape. Then, roll the burrito starting from the bottom, moving away from yourself.
Large flour tortillas (~12” diameter)
4.
Repeat with the remaining tortillas and ingredients.
5.
Preheat a large cast-iron skillet over medium-high heat.
cast iron skillet
6.
Toast each burrito steam side down for 1-2 minutes on the skillet. Once lightly browned, flip the burrito over and toast for an additional 1-2 minutes.
metal tongs
7.
Serve immediately with sides of salsa verde and salsa roja.
For the Salsa Roja
For the Salsa Verde
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