Mini California Burritos
Juicy citrus-marinated carne asada, crispy fries, melty cheese, creamy guacamole, fresh Pico de Gallo, and tangy sour cream come together in warm flour tortillas for a bite packed with the classic flavors of a San Diego-style California burrito.
Ingredients
Carne Asada Marinade
- 1 lb grass-fed flank steak
- ¼ cup fresh orange juice
- 2 tbsp fresh lime juice
- 2 tbsp avocado oil
- 2 tbsp soy sauce
- 3 organic garlic cloves minced
- ¼ cup fresh cilantro finely chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp cayenne optional
- 1 tsp Mexican oregano
For the Burritos
- 6 small homemade flour tortillas
- 2 cups French fries
- 1½ cups shredded Mexican cheese blend
- ¾ cup Organic guacamole
- ¾ cup Pico de Gallo
- ½ cup sour cream
- 1 organic lime cut into wedges
- 1 tsp ghee for cooking the steak if needed
Instructions
Marinate the Carne Asada
- Pat the grass-fed flank steak dry and place it in a shallow dish or resealable bag.
- Add the fresh orange juice, lime juice, avocado oil, soy sauce, minced organic garlic, cilantro, cumin, chili powder, smoked paprika, sea salt, black pepper, cayenne if using, and Mexican oregano.
- Coat the steak thoroughly in the marinade.
- Cover and refrigerate for 2–4 hours.
- Remove the steak from the refrigerator 20–30 minutes before cooking.
Cook the Fries
- Prepare the French fries according to the package directions, cooking them until extra crispy.
- While the fries are cooking, prepare the carne asada so everything is ready around the same time.
Cook the Carne Asada
- Heat a cast-iron skillet, grill pan, or outdoor grill over medium-high to high heat.
- Remove the steak from the marinade, allowing the excess marinade to drip off.
- Add the ghee to the skillet if needed. Cook the steak for about 4–6 minutes per side, depending on thickness and desired doneness.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes.
- Slice the steak against the grain, then chop it into small, bite-size pieces.
Warm the Tortillas
- Briefly warm each flour tortilla until soft and flexible.
- Keep the warmed tortillas covered with a clean kitchen towel while assembling to help prevent them from drying out.
Assemble the Burritos
- Place a small amount of carne asada in the center of each tortilla.
- Add the crispy French fries and shredded Mexican cheese.
- Add the guacamole, Pico de Gallo, and sour cream.
- Finish with a squeeze of fresh lime.
Fold & Roll
- Fold the sides of the tortilla inward.
- Fold the bottom of the tortilla over the filling, then roll tightly upward while keeping the filling tucked inside.
Serve
- Serve the Mini California Burritos immediately while the steak and fries are warm and the cheese is melted.
- Serve with extra Pico de Gallo, guacamole, sour cream, and fresh lime wedges if desired.
Notes
Nutrition will vary depending on the amount of toppings.
Ingredients Note:
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here.