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CALI-STYLE BURRITO

cook:

1 h 20 min

Picture for CALI-STYLE BURRITO

3,876,370 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

For the Carne Asada

flank steak, trimmed

2 lb flank steak, trimmed

orange juice, freshly squeezed

½ cup orange juice, freshly squeezed

lime juice, freshly squeezed

¼ cup lime juice, freshly squeezed

vegetable oil + more for cooking

¼ cup vegetable oil + more for cooking

soy sauce

2 tbsp soy sauce

garlic, smashed

4 cloves garlic, smashed

cayenne pepper

¼ tsp cayenne pepper

paprika

½ tsp paprika

Mexican oregano

1 tsp Mexican oregano

ground cumin

2 tsp ground cumin

(packed) brown sugar

2 tbsp (packed) brown sugar

(loosely packed) cilantro leaves, chopped

½ cup (loosely packed) cilantro leaves, chopped

kosher salt

1 tbsp kosher salt

freshly ground black pepper

2 tsp freshly ground black pepper

For the Salsa Roja

For the Salsa Roja

roma tomatoes, quartered

5 roma tomatoes, quartered

white onion, quartered

½ white onion, quartered

jalapeno pepper, stem removed

1 jalapeno pepper, stem removed

garlic cloves, peeled

3 garlic cloves, peeled

As needed vegetable oil

As needed vegetable oil

Juice of  limes

2 Juice of limes

cilantro leaves

¼ cup cilantro leaves

To taste kosher salt

To taste kosher salt

For the Salsa Verde

For the Salsa Verde

tomatillos, peeled + halved

7 tomatillos, peeled + halved

white onion, quartered

½ white onion, quartered

As needed vegetable oil

As needed vegetable oil

jalapeno pepper, stem removed + halved

1 jalapeno pepper, stem removed + halved

Juice of  limes

2 Juice of limes

cilantro leaves

⅓ cup cilantro leaves

To taste kosher salt

To taste kosher salt

For the Guacamole

For the Guacamole

avocados, ripe

4 avocados, ripe

red onion, finely chopped

½ red onion, finely chopped

jalapeno pepper, stems and seeds removed + finely chopped

1 jalapeno pepper, stems and seeds removed + finely chopped

(loosely packed) cilantro leaves, chopped

½ cup (loosely packed) cilantro leaves, chopped

garlic, minced

3 cloves garlic, minced

Juice from  limes (or to taste)

2 ½ Juice from limes (or to taste)

cumin

1 tsp cumin

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the French Fries

For the French Fries

large Yukon gold potatoes

3 ½ large Yukon gold potatoes

white vinegar

1 tbsp white vinegar

As needed kosher salt

As needed kosher salt

As needed fry oil

As needed fry oil

For the California Burrito

For the California Burrito

Large flour tortillas (~12” diameter)

Large flour tortillas (~12” diameter)

Guacamole

Guacamole

Sour cream

Sour cream

French fries

French fries

Carne asada

Monterey jack cheese, shredded

Monterey jack cheese, shredded

Salsa verde

Salsa verde

Salsa roja

Salsa roja

TOOLS

Chef's Knife

Chef's Knife

cutting board

cutting board

large bowl or zip top bag

large bowl or zip top bag

fridge

fridge

cast iron skillet

cast iron skillet

metal tongs

metal tongs

baking sheet

baking sheet

high powered blender

high powered blender

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

spatula

spatula

large pot

large pot

slotted spoon

slotted spoon

paper towels

paper towels

large high walled skillet or deep fryer

large high walled skillet or deep fryer

thermometer

thermometer

kitchen towel

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.

flank steak, trimmed

2 lb flank steak, trimmed

Chef's Knife

Chef's Knife

cutting board

cutting board

2.

Combine the remaining ingredients in a large bowl or zip-top bag.

lime juice, freshly squeezed

¼ cup lime juice, freshly squeezed

vegetable oil + more for cooking

¼ cup vegetable oil + more for cooking

soy sauce

2 tbsp soy sauce

garlic, smashed

4 cloves garlic, smashed

cayenne pepper

¼ tsp cayenne pepper

paprika

½ tsp paprika

Mexican oregano

1 tsp Mexican oregano

ground cumin

2 tsp ground cumin

(packed) brown sugar

2 tbsp (packed) brown sugar

(loosely packed) cilantro leaves, chopped

½ cup (loosely packed) cilantro leaves, chopped

kosher salt

1 tbsp kosher salt

freshly ground black pepper

2 tsp freshly ground black pepper

large bowl or zip top bag

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.

flank steak, trimmed

2 lb flank steak, trimmed

fridge

fridge

large bowl or zip top bag

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

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.

flank steak, trimmed

2 lb flank steak, trimmed

metal tongs

metal tongs

6.

Cut the steak into bite-size pieces. Reserve until ready to serve.

flank steak, trimmed

2 lb flank steak, trimmed

Chef's Knife

Chef's Knife

cutting board

cutting board

7.

For the Salsa Roja

1.

Add the tomatoes, onion, jalapeno and garlic to a sheet tray. Coat them in vegetable oil.

roma tomatoes, quartered

5 roma tomatoes, quartered

white onion, quartered

½ white onion, quartered

jalapeno pepper, stem removed

1 jalapeno pepper, stem removed

garlic cloves, peeled

3 garlic cloves, peeled

As needed vegetable oil

As needed vegetable oil

baking sheet

baking sheet

2.

Broil the tomatoes, onion, jalapeno, and garlic for 3-5 minutes or until charred.

roma tomatoes, quartered

5 roma tomatoes, quartered

white onion, quartered

½ white onion, quartered

jalapeno pepper, stem removed

1 jalapeno pepper, stem removed

garlic cloves, peeled

3 garlic cloves, peeled

As needed vegetable oil

As needed vegetable oil

baking sheet

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.

roma tomatoes, quartered

5 roma tomatoes, quartered

white onion, quartered

½ white onion, quartered

jalapeno pepper, stem removed

1 jalapeno pepper, stem removed

garlic cloves, peeled

3 garlic cloves, peeled

As needed vegetable oil

As needed vegetable oil

Juice of  limes

2 Juice of limes

cilantro leaves

¼ cup cilantro leaves

To taste kosher salt

To taste kosher salt

high powered blender

high powered blender

5.

Season the sauce to taste with salt and reserve until ready to use.

To taste kosher salt

To taste kosher salt

6.

For the Salsa Verde

1.

Add the tomatillos and onion to a sheet tray. Coat them in vegetable oil.

tomatillos, peeled + halved

7 tomatillos, peeled + halved

white onion, quartered

½ white onion, quartered

As needed vegetable oil

As needed vegetable oil

baking sheet

baking sheet

2.

Broil the tomatillos and onion for 3-5 minutes or until charred.

tomatillos, peeled + halved

7 tomatillos, peeled + halved

white onion, quartered

½ white onion, quartered

As needed vegetable oil

As needed vegetable oil

baking sheet

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.

tomatillos, peeled + halved

7 tomatillos, peeled + halved

white onion, quartered

½ white onion, quartered

As needed vegetable oil

As needed vegetable oil

jalapeno pepper, stem removed + halved

1 jalapeno pepper, stem removed + halved

Juice of  limes

2 Juice of limes

cilantro leaves

⅓ cup cilantro leaves

high powered blender

high powered blender

5.

Season the sauce to taste with salt and reserve until ready to use.

To taste kosher salt

To taste kosher salt

6.

For the Guacamole

1.

Combine all of the ingredients in a large bowl.

avocados, ripe

4 avocados, ripe

red onion, finely chopped

½ red onion, finely chopped

jalapeno pepper, stems and seeds removed + finely chopped

1 jalapeno pepper, stems and seeds removed + finely chopped

(loosely packed) cilantro leaves, chopped

½ cup (loosely packed) cilantro leaves, chopped

garlic, minced

3 cloves garlic, minced

Juice from  limes (or to taste)

2 ½ Juice from limes (or to taste)

cumin

1 tsp cumin

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

mixing bowls

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.

large Yukon gold potatoes

3 ½ large Yukon gold potatoes

Chef's Knife

Chef's Knife

cutting board

cutting board

2.

Bring a large pot of water to a boil. Add the vinegar and 1 tablespoon of salt.

white vinegar

1 tbsp white vinegar

As needed kosher salt

As needed kosher salt

large pot

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

baking sheet

4.

Meanwhile, preheat the fry oil in a large high-sided skillet to 375 °F.

As needed fry oil

As needed fry oil

large high walled skillet or deep fryer

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

For the French Fries

paper towels

paper towels

baking sheet

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)

Large flour tortillas (~12” diameter)

cast iron skillet

cast iron skillet

kitchen towel

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)

Large flour tortillas (~12” diameter)

Guacamole

Guacamole

Sour cream

Sour cream

French fries

French fries

Carne asada

Monterey jack cheese, shredded

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)

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

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

metal tongs

7.

Serve immediately with sides of salsa verde and salsa roja.

For the Salsa Roja

For the Salsa Roja

For the Salsa Verde

For the Salsa Verde

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