California Burritos Recipes

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CALIFORNIA-STYLE BURRITO



California-Style Burrito image

This is what we call a California burrito in San Diego. It's simple yet perfect. I'm just listing ingredients for one burrito.

Provided by Jamilahs_Kitchen

Categories     Chicken

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1/2 cup carne asada meat or 1/2 cup pollo asada meat, chopped up
sour cream
10 French fries (should be larger softer french fry not hard and skinny.)
2 ounces shredded cheddar cheese
1/2 cup pico de gallo
1 flour tortilla

Steps:

  • Make sure meat, french fries and tortilla are fresh and warm.
  • Fill tortilla with carne or pollo asada add fries, sour cream, pico and cheese.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 322.5, Fat 21.1, SaturatedFat 12.6, Cholesterol 59.6, Sodium 543.5, Carbohydrate 16.1, Fiber 0.9, Sugar 0.9, Protein 16.6

CALIFORNIA BURRITO



California Burrito image

Never heard of these until a surfer pal from San Diego introduced me to this culinary naughtiness. Pretty much a Mission street monster burrito where you replace the rice and beans with french fries.

Provided by Kana K.

Categories     Steak

Time 3h20m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 1/2 lbs flank steaks (marinated in Cilantro Lime marinade, cooked, and chopped)
1 tablespoon sour cream (to taste)
2 tablespoons guacamole (homemade or pre-made)
8 French fries (should be large, soft friesà not the hard, skinny kind)
8 ounces shredded cheddar cheese (to taste)
1 flour tortilla, per burrito
1 cup cilantro, lightly chopped
1 tablespoon lime juice
1/4 cup olive oil
3 garlic cloves
1 jalapeno, lightly chopped for un-spicy remove the seed
1 teaspoon kosher salt
1/2 teaspoon pepper

Steps:

  • Combine the Cilantro, Lime Juice, Olive oil, Garlic, Jalapeno, salt and pepper in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
  • Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge (*do not marinate overnight as the lime has begun the cevice process!).
  • Cook the steak. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season it on both sides (lightly) with salt and pepper. Cook the steak on the grill, flipping once, until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices.
  • Cook and salt the fries in the oven according to package directions, we want the big soft poofy fries, not the small hard little ones.
  • Warm the tortilla and lay it out on a flat surface. Place your toppings from one edge of the tortilla about 2/3 of the way to the other edge. Steak, cheese, guac. sour cream and top with the french fries (or your prefference) Don't stack your pile more than 1-2 inches wide and an inch high. If you fill your burrito too full, you might not be able to seal it.
  • Munch it!

CALIFORNIA-STYLE CARNE ASADA BURRITOS WITH FRIES



California-Style Carne Asada Burritos with Fries image

Carne asada burritos from my hometown of San Diego. So simple and delicious that you will never eat a burrito without fries again!

Provided by brendanec

Time 4h35m

Yield 4

Number Of Ingredients 17

1 medium lime, juiced
2 tablespoons olive oil
1 tablespoon white vinegar
¼ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (1 pound) flank steak
1 (16 ounce) package frozen french fries
4 (12 inch) flour tortillas
1 cup guacamole
1 cup sour cream
1 cup salsa

Steps:

  • Whisk lime juice, olive oil, vinegar, garlic powder, chili powder, oregano, cumin, paprika, cayenne pepper, salt, and pepper together in a small bowl. Place flank steak in a glass baking dish and pour marinade over top; toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 4 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
  • Arrange frozen fries in a single layer on a baking sheet and bake in the preheated oven until light golden brown, 15 to 20 minutes.
  • At the same time, remove flank steak from the refrigerator and place on the preheated grill. Grill until firm and reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and chop into bite-sized pieces.
  • Heat tortillas in a large, dry skillet until warm, about 20 seconds per side.
  • Combine steak, fries, guacamole, sour cream, and salsa in the tortillas.

Nutrition Facts : Calories 906.2 calories, Carbohydrate 100.8 g, Cholesterol 50.5 mg, Fat 44 g, Fiber 9.7 g, Protein 29.9 g, SaturatedFat 14.7 g, Sodium 1714.3 mg, Sugar 4.9 g

THE BEST VEGAN CALIFORNIA BURRITO



The Best Vegan California Burrito image

This vegan California burrito is stuffed with baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole.

Provided by Dora S.

Categories     Main Course

Time 40m

Number Of Ingredients 16

6 Portobello mushrooms, (rinsed, sliced ¼ in. thick)
1/4 cup Soy Sauce
1/3 cup Water
1 tbsp. Lime juice, fresh
3 Garlic cloves, (minced)
1 tbsp. Chopped cilantro
1 tsp. Chopped jalapeño or serrani
4 Medium potatoes, (peeled and cut into ¼ in. matchsticks)
1 tbsp. All-purpose flour
1 tsp. Salt
2 Large flour tortillas or 4 medium ones
3/4 cup Pico de Gallo
3/4 cup Salsa of your choice
2 Avocadoes, (pitted, flesh removed)
1 Lime
3/4 cup Vegan Shredded Cheddar Cheese (Optional)

Steps:

  • Preheat oven to 450F
  • Combine all the ingredients for the marinade in a Ziploc bac and add the sliced mushrooms to it. Let marinate for 1 hr. up to 24 hours.
  • In a large bowl toss the potatoes with the flour and salt. Arrange fries in a single layer on a sheet tray lined with parchment paper and bake for 15 min. then flip the fries and bake for 15 more minutes or until golden brown. Remove from oven and set aside.
  • Mash the avocadoes and season with salt and pepper and a splash of lime juice.
  • Heat a large sauté pan to medium-high heat, remove excess marinade from mushroom and add to the pan. Sauté mushrooms for 6-8 minutes or until almost all the liquid has evaporated and the mushroom are golden brown. Set aside.

Nutrition Facts : ServingSize 1 serving, Calories 432 kcal, Carbohydrate 80 g, Protein 14 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Sodium 2278 mg, Fiber 16 g, Sugar 13 g, UnsaturatedFat 12 g

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