American
California Burrito
San Diego California burrito with carne asada, crisp fries, Monterey Jack, pico de gallo, guacamole, and salsa roja.
4 servings · 45 minutes prep · 35 minutes cook
Ingredients
Carne Asada
- 1 1/2 lb skirt steak or flap meat
- 1/4 cup orange juice
- 2 tbsp lime juice
- 2 tbsp avocado oil
- 1 tbsp soy sauce
- 3 garlic cloves, grated
- 2 tbsp cilantro, chopped
- 1 1/2 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp black pepper
Burritos
- 1 1/2 lb russet potatoes, cut into 1/4-inch fries
- 4 cups avocado oil, for frying
- 4 large flour tortillas
- 12 oz Monterey Jack cheese, shredded
- 1 cup pico de gallo, well drained
- 1/2 cup guacamole
- 1/2 cup sour cream
- 1/4 cup salsa roja
Directions
General
- Marinate steak with orange juice, lime juice, avocado oil, soy sauce, garlic, cilantro, salt, cumin, and pepper for 2 hours.
- Rinse potatoes in cold water and dry thoroughly. Heat frying oil to 325F and fry potatoes until tender, 4-5 minutes. Drain and chill in the freezer for 15 minutes.
- Increase oil to 375F and fry potatoes again until crisp and golden, 2-3 minutes. Salt lightly.
- Grill steak over high heat until charred and the center reaches {{temperature:145°F}}, 3-4 minutes per side. Rest at least 3 minutes—5 minutes is preferable—then chop finely.
- Warm tortillas. Fill each with carne asada, fries, cheese, pico de gallo, guacamole, sour cream, and salsa roja.
- Roll tightly and griddle seam side down until lightly toasted and the cheese is melted.
