California Style Burrito Recipes

CALIFORNIA BURRITO

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!

MISSION BURRITO

Steps:

• Cut steak in half crosswise. Place both pieces in a resealable plastic bag, squeeze out excess air from the bag and seal. Using a meat mallet, heavy frying pan or rolling pin, pound meat until about 1/4-inch thick. Make sure there are no holes in the bag, then pour the beer into it. Let the steak marinate for 10 to 15 minutes. Remove steak from bag, discarding marinade, and pat steak dry using a paper towel. Season steak on both sides with salt.
• Meanwhile, heat the beans: In a small pot over low heat, combine the lard, if using, and pinto beans. (If you're not using lard, add a few tablespoons of water to keep the beans from sticking to the pot.) Cover and cook for about 10 minutes, stirring occasionally, until warmed through. Remove from heat, season to taste with salt and keep covered until ready to assemble burritos.
• Cook the steak: Heat 5 tablespoons lard or 3 tablespoons oil in a large skillet over high. Working in two batches to avoid crowding the pan, cook each steak until browned, 1 to 2 minutes per side. Remove from heat, and let it rest for 5 to 10 minutes. Once slightly cooled, chop steak into bite-size pieces.
• Assemble the burritos: Working with one tortilla at a time, sprinkle 1/4 cup cheese in a strip (running parallel to you) across the middle of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it. Top with 1/3 cup beans and 1/2 cup chopped steak. Top with 1/4 cup pico de gallo, 1 tablespoon salsa verde and 2 tablespoons sour cream. Using a spoon, smear a quarter of the mashed avocado on one side of the fillings.
• To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling. Tightly roll away from you until the entire burrito is secure.
• If you'd like to crisp the outside of the burritos, heat 2 tablespoons of lard or oil in a large skillet over medium-high. Place the burrito in the skillet and cook each side until golden brown, 2 to 3 minutes. Tightly wrap a piece of aluminum foil around each burrito, and serve warm.

CALIFORNIA-STYLE BURRITO

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!

THE BEST VEGAN CALIFORNIA BURRITO

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.

CALIFORNIA-STYLE CARNE ASADA BURRITOS WITH FRIES

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.