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How to make a california burrito

Last Updated: March 20, 2020 References

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Burrito bowls are a filling, economical, and easy-to-make meal. Preparing them falls into two parts: cooking your chicken first and then preparing your rice before combining the two with toppings. They are also extremely versatile, so feel free to switch ingredients as you please, whether it’s steak or tofu instead of chicken, black beans instead of pinto, or any of the toppings!

Makes four servings

How to Make a California Burrito

How to Make a California Burrito

How to Make a California Burrito

How to Make a California Burrito

How to Make a California Burrito

How to Make a California Burrito

How to Make a California Burrito

How to Make a California Burrito

How to Make a California Burrito

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I’m so excited to be sharing my California Burrito Recipe with you! Have you tried a California Burrito? This humongous burrito is filled with cubed Carne Asada, hot french fries, creamy guacamole, Mexican salsa, and more!

How to Make a California Burrito

What is a California Style Burrito?

Although it’s known as the California Burrito, the only place you can get your hands on one is in San Diego.

My neighborhood is littered with taco shops, but Estrada’s is my favorite! They make a mean California Burrito!

Sure, Montana has a lot to offer, Mexican food is not one of them. With this in mind, I decided to deconstruct the California Burrito.

My goal was not only to figure out how to make one but to perfect the recipe.

Guess what? I believe I’ve done it! If your upcoming travel plans don’t include San Diego, it’s ok. Just follow my easy California Burrito recipe. It’s sure to be a family favorite!

How to Make a California Burrito

Frequently Asked Questions

Who Invented the California burrito?

In my Easy Breakfast Burrito post, I discuss the origin of the burrito. But when it comes to t he California Burrito, I’m happy to say it’s a San Diego original!

It is believed that the first California Burrito Recipe was created in 1980. It was developed in an unknown Mexican Taco Shop in San Diego.

However, a chain, formerly known as Santana’s, claims to be the creator of the first California Burrito Recipe.

Like the Carne Asada Burrito, a Cali burrito is an experience that should not be missed by any San Diego tourist.

After all, New York has its Thin-Crust Pizza, Chicago its Deep-Dish, and Philadelphia the Philly Cheesesteak. However, San Diego is known for Mexican food.

What Comes on a California Burrito?

The California Burrito stands out from other burritos, and easily distinguished by one particular ingredient, potatoes. Or more specifically, french fries.

To make a California Burrito, you have to begin with the largest tortilla you can find. Next, you will need some creamy guacamole.

Marinated Carne Asada, salsa, sour cream, and shredded Mexican cheese are also essential. Pico de gallo, diced onion, and cilantro finish off this monster of a meal!

Making a California Burrito is like taking Carne Asada Fries (another San Diego classic) and wrapping them in a blanket of love.

If you can polish off one of these huge burritos, it will leave you stuffed, yet satisfied!

Personally, I cut the burrito in half and make two meals out of it. yes, it’s that big!

How to Make a California Burrito

How do you Make A California Burrito?

This California Burrito recipe is pretty simple, but it does require some planning. This includes marinating the Carne Asada and frying the french fries.

Not only that, but you also need salsa (or pico de gallo), and Creamy Guacamole. All these ingredients should be prepared prior to assembling the burrito.

Directions

Creamy Guacamole

Prepare guacamole using my creamy guacamole recipe. Set aside until needed.

How to Make a California Burrito

Carne Asada

Begin by marinating the Carne Asada for three to four hours. Use the recipe on my blog.

Dice marinated meat, cook in a heated pan, over high heat, until cooked and slightly charred on the outside.

How to Make a California Burrito

Fries

Deep-fry the fries in 375-degree F. oil until golden brown.

How to Make a California Burrito

Assembly

To start, you need an extra-large tortilla, something comparable to the one pictured below. The a pproximate size is 12″.

How to Make a California Burrito

Smear tortilla with creamy guacamole and sour cream.

How to Make a California Burrito

Add cooked, diced Carne Asada, and a handful of hot, just-fried french fries.

How to Make a California Burrito

Top with shredded Mexican cheese, salsa, or pico de gallo.

Finish off with cilantro and diced onions.

How to Make a California Burrito

Microwave for one minute and roll tightly into a burrito (or roll first, then microwave).

How to Make a California Burrito

How to Make a California Burrito

How to Make a California Burrito

Cook’s Tips

  • For a quicker option, use diced sirloin, seasoned with salt, pepper, and garlic powder instead of marinated Carne Asada.
  • If you’re watching calories, cook the french fries in the oven, according to directions on the bag instead of frying them.
  • To cut down on calories, use can also use smaller tortillas or use low carb tortillas instead.
  • I recommend softening the tortillas first by charring them quickly over a stove-top.

You may also be interested in the following recipes:

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Last Updated April 29, 2020 . Originally Posted March 4, 2019 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

California Burrito – I was born and raised on authentic Mexican food. Anything Mexican-inspired was sacrilegious until I moved to San Diego.

Here, in America’s Finest City is where I first tasted Carne Asada Fries, learned about the two kinds of seals – the marine kind in La Jolla and the guys who defend the US in Coronado.

This is also where I had my first DELICIOUS California Burrito. It was love at first bite!

If you have never had one, you’re in for a real foodie fiesta straight from the heart of San Diego.

How to Make It

  • Olive Oil
  • Lime Juice
  • Salt
  • Cumin
  • Paprika
  • Oregano
  • Pepper
  • Garlic

What makes San Diego so unique is that we are a border city. Our food is highly influenced by Mexico and the fact that we have great produce all year long.

We also have the Pacific Ocean, military bases, and close to perfect weather all year long.

Our food in San Diego is AMAZING, just like this California Burrito.

Outside Skirt Steak by Rumba Meats. You can find it online you can order online. (AFFILIATE)

It arrives straight to your door. It’s packed with dried ice. So it arrives super cold.

Rumba Meats comes vacuum sealed. That means it stays fresher longer.

The convenience alone of having meat delivered to your home is totally worth it.

Or, look for this cut of steak at the grocery store in the meat department.

Using a plastic bag is a lot easier to clean, but you can also marinate the meat in a glass container and put plastic wrap over it too.

  • Add all the marinating ingredients into the plastic bag.
  • Add the outside skirt meat to the bag.
  • Mix well.
  • Place the meat in the refrigerator for minimum 4 hours.

Marinating the meat overnight is best. The flavors will not develop as fully if you marinate the meat less than 4 hours.

Great Idea! Marinate the meat the night before, then take out and cook. Makes cooking easier and faster.

Heat up the oven. It’s fry time. French fries, that is.

  • Heat the oven.
  • Bake the fries according to frozen package instructions.

Oven baked fries work great for California Burritos. However, you can fry them as well.

Yes, you can use sweet potato fries instead. They will add some sweetness.

Cook on each side for 6-8 minutes for medium-rare meat. Look for the grill marks before turning.

(130 to 135 degrees on an instant-read thermometer)

How to Cook Skirt Steak in the Oven:

  • Place the steak on a baking sheet.
  • Broil for about 5-6 minutes. You will see the meat change to a golden brown.
  • Flip and place under the broiler for another 5 minutes for medium-rare.
  • Let rest before slicing.
  • Once it is done cooking, let the meat REST. 10 minutes.
  • Tent it with aluminum foil while you’re doing this.

If you cut into the meat while it’s fresh off the grill, the juices will run out, leaving you with a dry chunk of a meat.

Slice it as thinly as possible.

Filling Ingredients

  • Refried Beans
  • Red Salsa or Green Salsa
  • Guacamole
  • Shredded Cheese
  • Sour Cream

You can use as many or as little of these as you like.

Other ingredients you can add:

Time to assemble our California Burrito:

  • Spread a thin layer of refried beans
  • Add a healthy portion of the sliced meat
  • Add a healthy portion of the french fries
  • Guacamole
  • Mexican red salsa or Salsa verde, whatever you prefer
  • Sour Cream
  • Shredded cheese

You’re going to need a very large tortilla. Look for the burrito-size tortilla at the store.

If you can’t find them, use a regular-sized tortilla, but add less of the fillings.

Freezer Instructions:


How to Cook from Frozen

Bake: Remove the California Burritos from the foil and place on a baking sheet.
Bake for 35-40 minutes in 400 degrees.
Test the inside. If it needs more cooking, place back inside the oven for another 5 minutes.

Microwave: Remove the California Burritos from the foil paper.
Microwave for 4 minutes, or until warm. For a crispy tortilla texture, place under the broiler or pan sear for a few minutes.

What to Serve with It

Sink your teeth into this AMAZING California Burrito! It’s mouthwatering and heavenly in every bite.

Hungry for More?

Did you make this recipe? Please rate the recipe below!

This post may contain affiliate links. Please read my disclosure policy.

California Burritos are a must eat before you die burrito!

California Burritos are arguably the best burritos in the world. They are stuffed with thinly sliced, tender marinated Carne Asada, cheese, salsa, avocado crema and the best part – Mexican French Fries. These California Burritos are also freezer friendly, for an easy bake and serve dinner!

How to Make a California Burrito

What are California Burritos?

Patrick adores carne asada burritos, but he doesn’t just devour carne asada burritos every week, he devours carne asada burritos WITH French Fries, also known as California Burritos, and a staple for hungry surfers. They are the best burritos as far as these San Diegans are concerned and have a special place in San Diego culture, just like the fish taco.

The California Burrito begins with a huge flour tortilla topped with juicy, marinated and spice rubbed, grilled steak, then piled high with baked Mexican Street Fries, loads of cheese, guacamole, and sour cream – think fiesta cheesy steak and potatoes with all the fixins!

After I conjured up my favorite carne asada recipe, I knew California Burritos were next on the make ASAP list. And they should be at the top of your make ASAP list!

How to Make a California Burrito

Who invented California burrito?

If you’ve never heard of a California Burrito even if you live in California – you are not alone. California Burritos originated in San Diego at one of the -berto’s restaurants in the 1980s and are uniquely San Diegan. The Fresh MXN chain (formerly Santana’s) also claims to be the originator of the California Burrito but my money is on -berto’s.

No matter who invented the original California Burrito, the important thing is YOU can make your own California Burrito recipe at home! Your family and friends will LOVE you for it.

How to Make a California Burrito

What is in a California burrito?

  • tortillas: use large flour burrito size tortillas for the ultimate California Burrito experience. You can always cut these burritos in half for smaller portions. I prefer raw/uncooked tortillas found in the refrigerated section like Tortilla Land (I buy mine at Costco). They are thinner so they crisp up beautifully!
  • carne asada: California Burritos are always made with carne asada and my recipe is simply the best! You can use skirt or flank steak which gets marinated in orange juice, lime juice, soy sauce and a splash of liquid smoke then rubbed with cumin, chili powder, smoked paprika, garlic and onion to emerge highly flavorful, rich buttery and melt-in-your-mouth texture.
  • cheese: you can use 2-3 cups cheese or even more if you feel like living on the culinary edge. I like a combination of sharp cheddar and pepper Jack but you can use just all cheddar if that’s what you have on hand.
  • French fries: the French fries are spiced with salt, pepper, garlic powder, ground cumin and chipotle pepper and are SO so addicting all on their own.
  • salsa: I love my Salsa recipe for these California Burritos but you are welcome to use your favorite store bought salsa.
  • avocado crema: Instead of using sour cream and guacamole, I make a spectacular Avocado crema with avocados, sour cream, mayonnaise, lime juice, cumin, salt and garlic powder. It is on of my favorite condiments on the planet as seen in my Chile Lime Chicken Tacos. That being said, you can use sour cream and guacamole instead of the crema if you prefer.

How to Make a California Burrito

Can I Customize California Burritos?

California Burritos are delish just as described above, but part of their beauty is they are totally customizable. You can add rice or black beans not traditionally found in California Burritos or anything your heart desires because there is no right or wrong when making your own burritos – you might just not be able to call them a California Burrito ;).

Our favorite add-in to the California Burrito is pineapple. We got this idea from a local restaurant burrito who named it the “Carlsbad Burrito.” The sweet, caramelized pineapple is just made for the smokey meat and spiced Mexican Fries – drool…..

So the Carne Asada Burrito becomes a California Burrito and finally the ultimate Carlsbad Burrito: AKA the burrito my sister-in-law has been asking me to recreate since she tasted its perfection forever ago – the burrito we take everyone visiting to devour – the burrito now we can all devour at home at a fraction of the cost with an explosion of flavor.

How to Make a California Burrito

What Do I serve with California Burritos?

Serve your California Burritos with Mexican Rice or Cilantro Lime Rice, black beans, a big pile of chips and either homemade salsa, or salsa verde and you have a restaurant quality meal in the comfort of your own home!

For extra sides for hosting, your guest will love:

How to Make a California Burrito

How Do I FREEZE California BURRITOS?

California Burritos freeze extremely well:

  • Cool Filling: Let carne asada and French Fries cool otherwise you will end up with soggy tortillas.
  • Assemble: Assemble California Burritos per instructions.
  • Foil: Wrap individual burritos up tightly in foil.
  • Freeze: Freeze burritos in a single layer on a baking sheet. This will help them freeze faster and not get squished.
  • Store: Add frozen burritos to a large freezer size bag, remove excess air and seal. Freeze for up to 3 months.

How do I thaw California Burritos?

  • Bake: Remove frozen California Burritos from foil and place on a baking rack. Bake at 400 degrees for 30-40 minutes or until completely warmed through and toasted.
  • Microwave: Remove chicken burritos from foil. Microwave for approximately 4 minutes or until warmed through. If you want to crisp up your microwaved burritos, then you can broil in the oven or pan sear per instructions.

How to Make a California Burrito
This California Burrito is waiting for you and is ready to become your new cheesy, meaty, avocado, salsa, French Fry, pineapple packed new obsession!

Have you ever made a burrito that fell apart when you took your first bite? Or maybe the insides weren’t evenly distributed so you kept getting bites with no avocado, or only avocado? Making a burrito isn’t rocket science but there are a few secrets you need to know to make the best burrito ever!

These secrets are so easy that you can use them on any burrito you make! Whether you’re making a plain and simple bean burrito or an elaborate one with all your favorite fixin’s, use these simple tricks to take your burrito to the next level.

How to Make a California Burrito

I’m not ashamed to admit that we eat burritos about 4 nights a week in my house. They’re my husband’s and my favorite dinner—they’re fast, easy, and the possibilities are endless!

Having eaten sooo many burritos, I’ve learned a thing or two about how to make them taste great! It really all goes back to how you build it. These few secrets will make sure your burrito doesn’t fall apart and that every bite is perfect.

So let’s dive right into it. Here are four secrets you need to know to make the best burrito.

Heat your tortilla

I can’t stress how important this is!

When I would make burritos as a kid, I never thought to heat my tortilla. And my burritos always fell apart on me. The sides would tear, the bottom end would come undone and all the goods fell onto my plate.

Heating the tortilla makes it softer and more pliable, meaning you’re able to wrap your burrito nice and tight.

To do this, grab a skillet that’s large enough to hold your tortilla and turn the heat on medium. Once it’s heated up, lay your tortilla in the skillet. Flip the tortilla after about 30 seconds and let it sit for another 30 seconds. Remove from the heat once it’s heated to your liking.

Hint: You’ll notice the tortilla gets a little thinner and softer as it heats up. This is what you want! If you heat it too much, it’ll start getting crispy, making it more difficult to wrap your burrito. You’ve got to find that happy medium between too little time heated and too much.

Spread your filling

When you go to places like Chipotle, they tend to slop on your filling in one big glop on your tortilla. Then when you’re eating your burrito, only the top right half has guacamole and the bottom left half is just rice. It’s all uneven!

Another secret to make the best burrito is to spread your filling across most of your tortilla. You’ll want to leave about 2-3 inches around all edges of the tortilla and spread the filling evenly in a rectangle shape.

I love to do this especially with avocado. I mash up the avocado and spread it over the tortilla before I put anything else on. That way I know I’ll get creamy avocado in every bite. Yum!

Want to spice up your burrito with some easy, authentic guac? Check out this guacamole recipe!

Tuck and roll

Now that you’ve got your tortilla heated and soft with all your fillings spread on top, it’s time to roll it all up. No pressure, but you’ve got to get this part right if you want your burrito to stay intact!

I’ll be honest, I struggle with this one sometimes when I try to shove too much filling in my burrito. It may take some time to learn the best amount for your tortilla size. Hint: The tortilla looks like it can hold more than it actually can. Err on the side of caution.

When wrapping you’re burrito, take control! Don’t be afraid to use your whole hands and pull tight. Show that thing who’s boss!

Start with your rectangle of filling going length-wise (side to side) in front of you. Then fold the sides up (the ends of the rectangle) on top of the filling. Grab the flap of tortilla that’s closest to you and pull it all the way over your filling to the other side.

This is where you’ll need to start tucking. Make sure all your filling is inside and that the sides aren’t trying to come undone. As you continue to tuck everything in, roll your burrito until your final flap of tortilla (the one that was farthest from you) is underneath your burrito.

Hint: If you’ve added too much filling, just leave one end open. That’ll give you a little more room, while still keeping one end wrapped up tight.

Grill it

At this point, you have a perfectly respectable burrito that will taste great! But there’s one more step you need to take to make the best burrito.

Grilling your burrito not only helps it stay intact, but it also adds more texture! It crisps up the top and bottom and adds a yummy crunch. Let’s face it, sometimes burritos are just full of mushy ingredients like rice, beans and avocado. It’s nice to have a little texture to change it up.

To grill your burrito, just heat up the same skillet you used for your tortilla on medium heat. Carefully place your burrito seam-side down on the skillet and let sit for about a minute (more or less depending on how you like it). Then use a spatula to flip your burrito so the grilled side is now up. Let it sit for another minute.

Hint: You can also use a grill. We have the Cuisinart Griddler and it works great!

Now you’ve got a burrito that is perfectly golden-brown on two sides, adding a crunch to your perfect burrito.

Conclusion

Basic burritos are super quick and easy to make. But did you know it doesn’t take much extra effort to make the best burrito? These four simple secrets will take your simple weeknight dinner from good to holy smokes!

Be sure to tag me when you post your perfect burrito on Instagram!

What are your favorite ingredients to put in a burrito? Leave a comment below!

The debate stops here.

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There are as many kinds of burritos as there are stars in the sky. There are even breakfast burritos and sushiritos. When I moved to Los Angeles, I discovered a burrito like no other: the California Burrito. The difference between the California Burrito and your regular Chipotle order is french fries. But, do french fries make the burrito ten times better or ten times worse?

UCLA has some of the best dining halls in the nation, and one of them, Rendezvous, has just released its own special California Burrito. Every Thursday, the line to grab these burritos gets longer and longer. To learn whether the California Burrito is the better burrito, I’ve asked students and staff to give their critique.

Do you think the California Burrito is the better burrito?

“The California Burrito is the one thing I look forward to every week. School is hard and just thinking about the burrito that I am going to devour on Thursday helps me get through the week. I feel that the french fries is the perfect icing on the cake. It ties all the ingredients in the burrito together. So yes, I think it is undoubtedly the best burrito I have ever had.”

“I wait about 20-30 minutes in the Rendezvous line on Thursdays at just so I can get a California Burrito. The line was never this long when I had a meal plan. I have to convince my buddy with some swipes to get me the burrito. I wish we had the California burrito when I had a meal plan because my swipes would not have been wasted on the basic build-your-own burrito.”

Even though there is a multitude of students who dream about the California burrito, others have an unpopular opinion.

“I honestly do not like the California burrito. I feel that burritos were not made to have french fries. They were made to wrap up meat, rice, beans with guac and queso. If I wanted french fries, then I would order a burger or sandwich. But, when I order a burrito, I want Mexican flavors and the french fries really ruin that for me.”

“I mean it’s not a BAD burrito, but it’s definitely more of a one and done deal. You eat it once, you feel awful afterwards, and you never get it again. I do think that you should try it just because it’s part of the California culture or the American Dream. I think. But, it’s not something I would get everyday. It’s just WAY too much for a burrito.”

Finally, for an expert opinion on the burrito, I asked someone who works at Rendezvous:

What do you think of the California Burrito?

“The California Burrito is definitely a hit among the students. We had to split the line for the California burrito: one line for steak and the other for impossible meat. Our workers are always prepared for the large volume of orders we get every Thursday night. I think that Rendezvous offers better things than the burrito, like the quesadillas and the sopes. But, everyone likes their burrito differently. I mean that’s why everyone loves burritos- because you can customize it for you! I think that the California burrito opens up another avenue of flavor in one’s burrito that may not have been seen before.”

Diana Ghidanac

In conclusion, I can not really tell you whether the California burrito is the better burrito. To be frank, it doesn’t really matter whether it’s the better burrito as long as you’re happy with your burrito. It can be a breakfast burrito, a sushi burrito or a basic Taco Bell bean burrito. As the Rendevous staff member thoughtfully said, the burrito is meant for you, so make it the way you want it!

Hunter Anderson

Sep 22, 2020

As far as quintessential Californian menu items go, few items have a claim as strong as the eponymous California burrito.

When visiting Southern California for the first time, it’s a requirement, not an option, to try a California burrito. Crispy fries, tender meat, with a gooey mix of cheese, salsa, sour cream, and guacamole, all wrapped in a massive flour tortilla— where could that even start to go wrong?

When a friend of mine, who is a recently minted Californian by way of Chicago, heard about the dish he was (almost) as excited as he was the first time he drove down a street lined by the state’s iconic palm trees. It’s that big of a deal.

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The penultimate midnight meal, it’s a regional mishmash that could’ve only come to existence in San Diego, a city that lies only miles north of the Mexico-US border. For our newest recipe in collaboration with Bumble Bee® Seafoods, we looked to the city known for its roadside drive-thru’s that pump out tacos and burritos around the clock.

Meet the California Tuna Hash Burrito. Read on to see how to make this.

How to Make a California Burrito

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Before you get going, warm up some frozen crinkle cut French fries in your preferred fashion. Personally, I’d go with the oven, or an air fryer if that’s among the options.

The actual cooking element of this recipe only requires a couple ingredients: one 2.5 oz pouch of Bumble Bee® Jalapeño Seasoned Tuna, a small bell pepper, a small yellow onion, a ¼ cup Salsa Ranchera (which should be available canned at any local Hispanic grocery store), and 1 tablespoon of vegetable oil.

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Throw a pan on medium-high heat, then add the vegetable oil, and dice the veggies. Once the pan is properly warmed up (a well-known test to check for this: sprinkle some water over it, if that sizzles then it’s ready), toss in the veggies. Sweat those down until they’re nicely browned, which should take around ten minutes. Add the tuna and salsa ranchero, and let that go for a couple minutes, which should reduce the salsa a bit. After that, it’s assemblage time.

Lay a tortilla flat on your counter, and place around four ounces of fries on it. Drizzle a ¼ cup each of: sour cream, guacamole, and salsa fresca. Top this ¾ – 1 cup of tuna hash, and a generous handful of grated shredded cheese.

Then, just fold in the sides and roll up the burrito.

Looking for a different kind of mexican burrito, to change from the usual beef or ubiquitous chicken recipes? Try a nice burrito with fish tonight for a healthy mexican dish. also quite easy to make as are most burritos! These burritos are mostly found in Baja California.

How to Make a California Burrito

Recipe for Fish Burritos:

Ingredients for 4 guests:

* 8 Wheat Flour Tortillas
* Oil for frying
* 1/2 onion
* 2 lb. [1 kg] white fish meat, from fish such as red snapper or cod
* Salt and pepper
* 1 teaspoon ground cumin
* 1 pinch dried oregano
* 4 cloves garlic
* 1/2 cup liquid fish stock or water with a fish stock cube
* Juice from 1/2 lemon
* 2 ripe red tomatoes , diced coarsely
* Bunch of fresh cilantro, chopped
* 2-3 lettuce leaves, chopped into thin strips
* Grated Monterey Jack
* Lemon wedges, to serve

Red salsa for this:
– 3 chopped ripe tomatoes
– 1/2 cup tomato juice
– 4 cloves garlic, minced
– 1 bunch fresh cilantro leaves, finely chopped
– 3-4 fresh green chiles, jalapeno or serrano type, seeded and chopped
– 1 teaspoon ground cumin
– 3-4 scallions, chopped
– salt

1) Blend all the ingredients from the red salsa list above; pour to a pot and simmer for a few minutes while you will be executing the next operations.

2) Put the fish in a pan, season with salt, pepper, cumin, oregano and garlic. Pour the fish broth in.

3) Bring to a boil and cook for 1 minute. Remove the saucepan from the burner and let the fish cool down in the broth for about 30 minutes.

4) Take the fish out from the broth with a slotted spoon; shred the fish to small bits. Sprinkle with lemon juice and set aside.

5) Fry the flour tortillas in a non-stick pan with a few drops of oil, sprinkling a few drops of water while hot. Stack them on a plate and wrap the stack in a clean cloth while heating the others.

6) Arrange some shredded lettuce at the center of a tortilla, place some fish over it, sprinkle some grated cheese, some chopped cilantro then some tomatoes. Pour some salsa over it and roll the burrito up. Repeat with remaining tortillas and serve immediately with lemon wedges.

How to Make a California Burrito

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California Chicken Breakfast Burrito makes for a nutritious meal, filled with chicken, eggs, cheese, and avocado, its the perfect way to start your day right!

This is a take on the classic Mexican favorite that we all love! If you love Mexican dishes, then check out my recipes for Mexican Wedding Cookies, Grilled Chicken Fajita Salad, and Southwest Salad!

How to Make a California Burrito

Easy Breakfast Burrito Recipe

California Chicken Breakfast Burrito is a nice meal complete with carbs, protein, and fiber. It has everything you need to give you energy until your next meal! And that makes this an ideal dish to kick off an amazing day!

The flavors are great individually but are even more amazing when combined. And each bite is so satisfying that I can eat this all day!

You will only take roughly 30 minutes to prepare as each element is so easy to cook. It is also a great freezer meal, so you won’t have to make it fresh every time you want it. And that is good news when cravings kick in!

How to Make a California Burrito

How to make California Chicken Breakfast Burrito

  • Cook the meat: Season the cubes with salt and pepper. Then, brown all sides on a skillet with heated oil. Set aside.
  • Prepare the veggies: Add in the aromatics and bell peppers. Season with salt and pepper.
  • Cook the eggs: In a bowl, whisk together the eggs and half and half. Wipe the skillet and put the butter to melt. Cook the eggs and stir occasionally with a spatula. Season with salt and pepper to taste.
  • Assemble: Place the meat filling at the center of the tortilla. Layer in the veggies, scrambled eggs, cheeses, and the rest of the fresh ingredients. Then, roll it tightly.
  • Serve: Serve alongside the hot sauce.

How to wrap a burrito?

  • Place the flour tortilla wrap on a flat surface.
  • Put the filling at the center.
  • Fold in the left and right sides.
  • Fold in the tortilla over the center, then roll it up.
  • Place and wrap with foil if necessary.

How to Make a California Burrito

What kind of tortilla is best to use for a burrito?

The best kind is still flour tortilla. It is more pliable than a corn tortilla.

You must also consider the size. A large one will be able to contain more filling securely. And generally, corn tortillas are not made large enough to make a sizeable burrito.

What else can I add to a chicken breakfast burrito?

Here are some more suggested ingredients to incorporate into this dish:

What goes with California Chicken Breakfast Burrito?

  • Roasted Baby Red Potatoes
  • Homemade Yogurt Parfaits
  • Apple Pie Coffee Cake
  • Cheesy Hashbrown Casserole

How to Make a California Burrito

How to store:

Follow these steps on how you can freeze them for later:

  • Let the filling cool to room temperature so it will not get soggy.
  • Wrap each one in aluminum foil.
  • Arrange them in a single layer on a dish and freeze for a few minutes.
  • Stack them inside a freezer bag.
  • Keep for up to 3 months. Reheat in the oven at 425 degrees Fahrenheit. You can even directly put it in the oven without thawing although it will take longer than when thawed.

Or, simply refrigerate them and consume within 3 days.

How to Make a California Burrito

A San Diego favourite, the California burrito features french fries and carne asada for a filling, flavourful meal. This recipe uses roast potatoes, which are easier to make at home (although you can certainly substitute real fries for a more authentic style).California burritos are the go-to lunch or dinner for a hungry Southern Californian in a hurry. A homemade burrito is a good way to taste a border town classic- it does require a little prep, but is sure to satisfy even the greatest of hungers. Be sure to buy the largest flour tortillas you can. Check out our burrito guide for more.

The best way to make this kind of burrito is to prepare all the ingredients separately, then put them in bowls in assembly line next to where you will roll your tortillas. This way, you can roll several tortillas in a few minutes.

Roast Potatoes

  • 2 russet potatoes, diced large
  • ¼ cup olive oil
  • 1 Tbsp Cali-Mex blend, ground
  • 1 tsp salt

Burrito

  • 250 g shredded cheese (cheddar, brick, Oaxaca cheese, anything melty)
  • Refried Beans
  • Carne Asada
  • Salsa Fresca
  • Guacamole or 2 sliced avocados (optional)
  • Sour cream (optional)
  • Large flour tortillas

Method

Preheat oven to 400F° In a large bowl, toss the diced potatoes in the olive oil, then sprinkle with salt and spices. Spread on a baking sheet and roast until crispy, about 45 minutes. Check the potatoes occasionally to ensure they are cooking evenly. When crisp, remove from oven and set aside.

Lay a tortilla flat on a clean workspace like a cutting board or large plate. Spread a little grated cheese on the first third of the tortilla, leaving some of the margins clear (where you will fold it later). Then spread a line of refried beans by dropping a few spoonfuls along the cheese. Then add layers of meat, potatoes, salsa, avocado and sour cream (if used).

Fold the two side flaps of the burrito towards the center, but not all the way to the middle. Roll the side of the tortilla with filling away from you, making sure to envelop all the filling in the tortilla as you roll it up.

Repeat for each burrito.

You may want to put the burrito in the oven for a minute or two to melt the cheese if your fillings were not hot when you rolled the burrito (this often happens in the process of preparing all the fillings). Alternatively, you can quickly grill the burrito in a hot, dry pan or on a griddle for a minute on each side.

How to Make a California Burrito

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What makes a burrito Californian? Instead of rice and beans, it’s stuffed with french fries, which add a nice crunch and balance out the spicy carne asada. No one is totally sure who came up with this Mexican-American frankenfood, but the Baja-style burrito gained popularity in San Diego back in the ’80s, becoming a part of regional cuisine alongside “rolled tacos” (taquitos) and fish tacos. Stuffed with carne asada, cheese, pico de gallo, and fries, the calorie-dense handheld meat and potato burritos are popular with SoCal surfers because they are cheap, filling, and transportable—not to mention delicious. Fortunately, you don’t have to journey to the West Coast to enjoy a California burrito. Here’s how to make a California burrito at home, as store-bought or homemade as you prefer.

Tortillas

Get extra-large flour tortillas (10-12in) so all the yummy stuffings will fit inside your burrito. Corn tortillas aren’t conducive to wrapping, but you can use whole wheat instead of flour you want. Making your own tortillas is easier than you may think and you probably already have all of the ingredients on hand. It just takes AP flour, salt, water, and vegetable oil. You can also buy fresh tortillas that haven’t been cooked in the refrigerated section of many grocery stores. Note: If you keep your tortillas in the fridge, bring them to room temp or warm them up a bit before you attempt to stuff itthey just roll up better that way. Here’s how to perfectly wrap a burrito.

How to Make a California Burrito

Steak

Carne asada literally translates to “grilled meat,” but traditionally refers to marinated flank or skirt steak. Both cuts of meat can be tough, so you may want to pound them with a meat mallet to tenderize them. (This breaks down the muscle fibers to make them softer.) However, the acid also acts as a tenderizer, so marinating will also help. Since both cuts of meat are so thin, you have to be careful not to overcook them. Preheat your grill to 450 degrees, then grill for about four minutes on each side for the perfect medium-rare, five if you prefer medium. If you are cooking on the stovetop, set to medium-high heat and use a cast-iron skillet if possible. Grease your pan with an oil that has a high smoke point, like canola oil.

Another thing that can make these cuts tough is the way you slice them. If you slice a skirt or flank steak with the grain, it will be chewy and stringy. Let your steak rest for at least five minutes before cutting into them so it retains its juices. Then thinly slice it diagonally, against the grain.

Marinade

This recipe takes some planning ahead as the carne asada must marinate for two to six hours (any longer and the citric acid could start cooking the meat). Usually, marinades are made with a combination of acid, oil, herbs, and spices. Typically, carne asada marinade uses citrus as the acid, olive oil or vegetable oil, herbaceous cilantro, and is flavored with Mexican spices. Cilantro haters can substitute fresh parsley.

How to Make a California Burrito

If you’re looking for a basic burrito that you can build upon or make without too much fuss, try this quick and easy recipe.

Basic Bean and Cheese Burrito

How to Make a California Burrito

If you’re looking for a basic burrito that you can build upon or make without too much fuss, try this quick and easy recipe.

Pork Belly Burrito

How to Make a California Burrito

This pork belly burrito is another interesting way in which the burrito concept has evolved over time to incorporate different ingredients. Why not add pork belly to your next burrito?

Breakfast Burrito

How to Make a California Burrito

The breakfast burrito is a great way to start your day off with a hearty and filling mix of eggs, potatoes, cheese, and meat.

Mission-Style Burrito

How to Make a California Burrito

The mother of all burrito inventions, the mission burrito should be at the top of every burrito lovers list. Inspired by the burrito style commonly found in taquerias in the the Mission District of San Francisco, the mission-style burrito is typically served with your choice of meat, beans, rice, guacamole, and sour cream.

Wet Burrito

How to Make a California Burrito

The wet burrito, which is a popular burrito style featuring a hearty burrito drenched in a delicious red or green sauce. The wet burrito is a great way to top your burrito, and can be used as a topping for a variety of fillings.

Chile Relleno Burrito

How to Make a California Burrito

A delicious burrito style stuffed with Chile Relleno, a kind of breaded green chile, and all your favorite burrito fillings.

Shrimp Burrito

How to Make a California Burrito

Seafood can make a delicious addition to your next burrito. This shrimp burrito recipe features a tangy tomatillo sauce.

Kale and Feta Burrito

How to Make a California Burrito

Healthy alternatives to the rich and meaty burrito are increasingly popular. This burrito is filled with dark leafy green kale and feta cheese.

Chipotle-Style Burrito

How to Make a California Burrito

Want to make a burrito that rivals your favorite Chipotle burrito? Try this recipe.

Vegetarian Cheese and Egg Burrito

For those who prefer a lighter, less meat-heavy breakfast but would still like to try a breakfast burrito, this recipe is perfect.

How to Make a California Burrito

Image By: Sam The Cooking Guy Via YouTube

When I saw this wonderful California chicken burrito video recipe tutorial by Sam The Cooking Guy on YouTube, I knew I had to make one! I had been looking for a good burrito recipe because I just love the burritos at Free Birds in Austin, Texas and I really wanted to try making on one myself. The instructions by Sam are easy and his teaching method is very down to Earth and simple to understand. Sam marinates this chicken, makes his rice, and puts together this out watering masterpiece with the greatest of ease.

Ingredients For California Chicken Burrito:

Ingredients For Marinade:

  • A quart size ziplock freezer bag
  • 4 boneless chicken thighs
  • 4 tablespoons Avacado oil
  • A couple of splashes of soy sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt and pepper (or to taste)
  • Juice of 1 whole lime

Ingredients For Mexican Rice:

  • 1 tablespoon avocado oil
  • 1 cup of rice
  • 1 1/2 cups chicken broth
  • 6.5 ounce can of tomato sauce
  • 1 teaspoon of cumin

Ingredients For Sour Cream Sauce:

  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro
  • Juice of 1/2 lime
  • 1 teaspoon garlic powder
  • Salt and pepper (to taste)
  • A splash or 2 of Cholula sauce

Ingredients For Burrito:

  • French fries (optional)
  • 1 cup of grated cheese
  • Cilantro (chopped)
  • Avocado (chopped)
  • Tomatoes (chopped)
  • Onions (chopped)
  • A large flour tortilla

Directions:

In this wonderful California chicken burrito video recipe tutorial by Sam The Cooking Guy on YouTube, you will learn how to make this delicious burrito in a few easy steps. You start by marinating your chicken and cooking it on the griddle or skillet.

How to Make a California Burrito Image By: Sam The Cooking Guy Via YouTube

Then, layer all the ingredients onto your tortilla and wrap.

How to Make a California Burrito Image By: Sam The Cooking Guy Via YouTube

How to Make a California Burrito

When I lived in Los Angeles, good Mexican food was easy to come by, which meant the vegetarian burrito was a staple of my diet after a long day of hiking—or a late-night restaurant shift.

How to Make a California Burrito

How to Make Perfect Risotto in 20 Minutes

But outside of a few lucky cities, it can be hard to find a burrito worth buying. And with veggie burritos, you’re dealing with double the challenge. Without some zesty carne asada, carnitas, or grilled chicken in the mix, many vegetarian burritos are afterthoughts, dressing up rice and beans with a few grilled onions or peppers.

Since a flight to LA whenever I want a burrito just isn’t possible, I headed to the test kitchen, hoping to mimic the delicious flavors of those much-loved burritos at home. The result: a sweet potato, mushroom, and black bean burrito that could tide me over until my next trip.

Here’s how to make a quick vegetarian burrito at home:

Start with a Jar of Salsa

To keep this recipe simple enough for quick weeknight cooking, I leaned on a jar of prepared salsa verde, using it as a shortcut seasoning that transforms quick-cooking rice into arroz verde and brightens up a creamy sauce that tops the filling. Adding in some fresh chopped cilantro helps brighten both mixtures.

Add Lots of Vegetables

Rice and beans are a burrito staple, but a truly great vegetarian burrito deserves actual produce. I’m a huge fan of using mushrooms in vegetarian cooking, thanks to their meaty texture and flavor, so I started there. For a little sweetness and satisfying creaminess, I added in sweet potato. Seasoning the vegetables with cayenne pepper and cumin—along with a nice hit of lime juice—adds savory depth and tang. And for a hit of green freshness, I added in a handful of spinach and cubes of creamy avocado.

Cook It Fast

When it comes to a 22-minute meal, there’s no time to cook black beans or regular rice from scratch. Luckily, canned beans and quick-cooking rice shave plenty of time off the recipe. Shredding the sweet potatoes and using pre-sliced mushrooms helps cut down on cooking and prep time even further, and make the burrito easier to eat. Then all that’s left to do is pile the filling onto a warm flour tortilla, douse it with a luscious sour cream sauce, and fold. Grab a bag of tortilla chips, and you’re in Cali. Kind of.

How to Make a California Burrito

Quick Sweet Potato, Mushroom, and Black Bean Burrito

Editor’s Note: This article has been updated as a part of our archive repair project.

1 minute to read

How to Make a California Burrito

What genius decided to pair the above ingredients, roll them in a tortilla and serve them to the the good people of California? My guess is the west-coast cousin of Pittsburgh’s Primanti Brothers.

I’ve never seen a California Burrito on a menu in Boston, (looks like I’ll be following the above directions), The Thrillest has a round up 12 places to get one in San Diego, with #1 being Nico’s Mexican Food.

Big fan of the California Burrito? You may need one of these from Cali-Burrito.
How to Make a California Burrito

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Mexican food offers a unique combination of pillowy tortillas, spicy meats, crisp, tender fish and fresh vegetables. As with any cuisine, how fattening it is depends on the ingredients and way they are prepared.

Burritos are generally made of a flour tortilla, a meat, possibly beans and/or rice, cheese and toppings. Choosing the leanest and most nutrient-dense ingredients and preparing them without adding extra fat ensures that burritos can be a healthy part of any meal plan.

Whether a burrito is fattening depends on its ingredients, toppings and method of preparation.

The Best Tortilla

A classic burrito from northern Mexico arrives wrapped in a soft and steaming flour tortilla. Flour tortillas can be made several ways, from the classic recipe using only flour, lard, salt and water to the preservative-laden kind you get in most supermarkets.

Whether a flour tortilla is fattening or not depends on what is in it. A supermarket tortilla uses highly processed flour and may contain trans fats to help preserve them on the shelves. A healthier alternative is to purchase uncooked flour tortillas in your market’s refrigerated aisle.

Making your own at home is the least fattening option, because you control the ingredients.

The Leanest Meat

Chicken that is broiled, grilled or poached in water, broth, citrus juice, wine, beer, tequila or any combination of liquids adds the least amount of extra calories while offering the most flavor. Shredded beef is also good as long as you start with a very lean cut of 15% fat or less and cook it low and slow to bring out its tenderness. Slow-cooked, lusciously seasoned and shredded pork, called carnitas, is also a healthy ingredient as far as balancing calories, fat and nutritional value.

To Bean or Not to Bean

Beans are an excellent source of fiber and potassium and are not fattening on their own. Dried beans cooked in water or broth and seasonings do not contain empty or fat-filled calories. Low-sodium canned beans are another good choice, but read the label on pre-seasoned beans to make sure they don’t contain sugar or high-fructose corn syrup.

Regarding the Rice

Many restaurants and fast-food establishments fill their burritos with rice. If you like rice in your burrito, choose brown rice because it is a whole grain, so contains some fiber. Each 1/2 cup of brown rice you add to a burrito provides an extra 200 calories, while 1/2 cup of white rice has 160 calories. To make your burrito less fattening, skip the rice altogether.

Make a quick Mexican rice by cooking brown rice in chicken or vegetable stock seasoned with kosher salt, cracked black pepper, chili powder, cumin, oregano and thyme. Saute the cooked rice quickly with finely-chopped pico de gallo.

Choose Your Cheese

Cheese adds a lot of calories and saturated fat to a burrito. For example, each ounce of shredded cheddar cheese in a burrito adds 115 calories and 9 grams of fat. Rather than using the Tex-Mex standard of Monterey Jack, try a light sprinkle of crumbled cotija cheese. This is similar in taste and texture to feta cheese. It has a stronger flavor than Monterey Jack, cheddar or colby, which means that you can use far less.

Tiptoe Around the Toppings

No Tex-Mex burrito worth its name is complete without a sumptuous scoop each of sour cream and guacamole. This is where the fattening part comes in. Avocados are a good source of omega-3 fatty acids, which help support heart health, but they are also high in calories.

The leanest way to make guacamole is to mix mashed avocado with lime or lemon juice, kosher salt, cracked black pepper, cumin, oregano and thyme. Add in pico de gallo, which is fresh, raw tomato, onion, garlic, jalapenos and cilantro, chopped and tossed together.

Sour cream is a welcome addition to a burrito that’s on the spicy side. It is generally served with Tex-Mex creations because the fat in the sour cream coats and soothes tender palates not used to spicy foods. But while 1 tablespoon of sour cream only contains 24 calories, 21 of them are fat.

Either limit your sour cream to 1 to 2 tablespoons per serving or try substituting unflavored non-fat Greek yogurt. Avoid any low-fat or nonfat sour cream unless it’s natural sour cream made from low-fat or skim milk to avoid added sugars or artificial thickening agents.

Wrapping it All Up

Lay your flour tortilla flat on a plate. Fill it with no more than 4 ounces of meat and add beans, rice and whatever other ingredients you choose, making sure that the higher the fat content, the smaller the portion.

Fold the sides of the tortilla in over the filling and roll it from top to bottom, leaving it on the plate seam side town.

How to Make a California Burrito

  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Servings: 6 servings

Burritos are a great meal when you are running out of dinner ideas or pressed for time: They come together quickly, are easy to eat, and often a food the whole family will love.

These beef and bean burritos are easy to make and quite delicious. The ground beef is cooked along with onion, garlic, and spices, and then combined with refried beans and mixed with enchilada sauce. Garnish with shredded lettuce, sour cream, chopped tomatoes, or your favorite burrito topping.

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 clove garlic (minced)
  • 2 teaspoons chili powder
  • 1 teaspoon dried leaf, crumbled oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (16 ounces) refried beans
  • 1 can (10 ounces) enchilada sauce (divided)
  • 6 (8-inch) flour tortillas
  • Garnish: shredded lettuce, chopped tomato, sour cream, shredded cheese, sliced ripe olives, guacamole (any favorite toppings)

Steps to Make It

Heat the oven to 350 F /180 C.

In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned and no longer pink, stirring often to break up meat. Drain well.

Return to heat and add chili powder, oregano, cumin, salt, and pepper; simmer for 10 minutes. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly.

Wrap the flour tortillas in foil and place them in the preheated oven; heat for 10 minutes. Spoon about 1/2 cup of the ground beef mixture onto each tortilla. Roll tightly and place seam-side down on serving platter lined with shredded lettuce.

Spoon the remaining enchilada sauce over tortillas. Garnish and serve with toppings.

This California-inspired breakfast burrito is enough to turn anyone into a morning person, and any excuse to call French fries breakfast is one that we can get on board with. You’ll find this giant number at Egg Shop in New York City, but chef Nick Korbee was kind enough to include it in his recent cookbook so that anyone can get their steak, egg and avocado fix.

The California Breakfast Burrito

Adapted from Egg Shop, by Nick Korbee, William Morrow Cookbooks

Yield: 2 burritos

Prep Time: 10 minutes, plus marinating time

Cook Time: 15 minutes

Total Time: 25 minutes, plus marinating time

Ingredients

For the Spicy Mojo Asada:

½ cup pickled jalapeños, with brine

3 garlic cloves

1 serrano chile, stemmed

½ bunch cilantro, leaves and stems

Zest and juice of 1 lime

Zest and juice of 1 navel orange

1 tablespoon dried Mexican oregano

For the Burrito:

8 ounces shaved prime beef tenderloin

Two 12- to 14-inch flour tortillas

2 cups shredded Jack cheese

1 cup leftover french fries

1 avocado, cut into ¼-inch-thick slices

1 cup salsa verde

¼ cup Mexican crema or Greek yogurt

Directions

1. Make the Spicy Mojo Asada: Puree all the ingredients in a blender.

2. Marinate the beef tenderloin in the spicy mojo asada for at least 1 hour, up to overnight.

3. Heat a large skillet over medium-low heat and soft-scramble the eggs.

4. Lay out the tortillas. Divide the eggs evenly between the two, in a straight line down the middle third of each tortilla. Top each with the Jack cheese.

5. Wipe the pan and increase the heat to medium-high. Remove the steak from the marinade, add to the pan and cook it through, about 5 minutes. Add the fries halfway through.

6. Divide the steak between the tortillas, placing it next to the eggs in the upper two-thirds of the tortillas. Top each with avocado.

7. Fold the sides of the tortilla toward the middle, with your thumbs positioned just under the filling ingredients and your fingers underneath the tortilla. Fold the top third of the tortilla tightly over the filling. Push in with your thumbs to tuck the filling into tortilla and roll the toward you to close the deal. Repeat to make the second burrito.

8. Wipe the skillet again and return it to medium heat. Place the burritos fold side down and cook for 1 minute, until crisp. Carefully flip the burritos to crisp the top side.

9. Top with salsa verde and crema to serve.

Burritos are just one of those ” yummy luxuries ” in my life. It never fails to give me the satisfaction after a first bite. I have a favorite food stand that I frequently pass by which offers the precise recipe to my craving taste buds.

Do you have your own particular flavor for this food? I like mine spicy. Have you tried buying as many as you can eat; like there is no tomorrow? I did. Sometimes, I got this greedy habit.

I stored some burritos in the fridge. The question is, ” How to reheat a burrito to make it taste just as it would if freshly bought it, hot and delicious? “. We will learn how to reheat it in no time but first, let us know some facts about burrito!

What Is A Burrito?

Burritos are one of the high-selling items in Tex-Mex restaurants. In Spanish, ” Burro ” means donkey. Therefore, ” Burrito ” means a little donkey. In all the recipes I read so far, there is no donkey related ingredient. I was wondering, why did they choose such name?

All I managed to learn is a tale of how this dish was sold a long time ago. At first in Mexico, this tortilla wrapped food was sold out by a man (Juan Mendez) u sing a donkey ca rt . The tortilla flour was used to keep the meat mixture warm inside. As time passed by, the dish became popular and hence known today as ” Burrito “.

This is commonly called in Mexico ” Tacos de Harina “. We can never be sure about its true origin.

What is important is that now, this ” Burrito “, a mixture of meat, veggies, cheese, and sauce, wrapped up in a tortilla flour, is quite a hit!

How To Reheat A Burrito?

Burritos are delicious in their own special way. It is best eaten warm. So, if you got leftover burritos or just bought some but they got cold before you found time to eat, you will need to reheat them.

However, it is a little tricky when it comes to reheating because if you do not know how to do it, it will end up mushy. On the other hand, if you do it right, you will enjoy a burrito as fresh as it was when you bought it!

Boost the protein or decrease the carbs to suit your training needs.

For the home cook, burrito bowls are an easy way to throw together a quick meal without needing to follow a complicated recipe. Not to mention, they bring the bold flavors of a Mexican restaurant to your own kitchen without the hefty price tag. Best of all, “you can build them to your nutritional needs, adjust the flavors and ingredients to keep things interesting, and even meal prep the bowls ahead of time,” says Chrissy Carroll, M.P.H., R.D., USAT Level I Triathlon Coach.

But there is another upside: A takeout burrito can have upwards of 1,000 calories and tons of saturated fat, but that doesn’t need to be the case with a homemade version. Skip the tortilla and pile on the veggies, lean proteins, and healthy fats. The mixture of carbs, protein, and fat creates a well-balanced postrun recovery meal that replenishes glycogen stores, refuels tired muscles, and regulates appetite.

The Formula for a Healthy Burrito Bowl

How to Make a California Burrito

The real secret to a burrito bowl is that there’s no recipe required. Instead, follow this simple burrito bowl formula to build your own at home

  • Base + Protein + Vegetables + Toppings

Base:

A good burrito bowl starts with a grain, like rice. If you don’t have any rice on hand, try quinoa or sorghum. Or to cut back on carbs, use a crispy lettuce, like romaine or kale.

How to Make a California Burrito

Protein:

A lean protein contributes to postrun muscle repair and satiety. Choose from meats, such as sliced chicken breast, shredded chicken, or marinated ground turkey, or opt for a plant-based protein, like black or pinto beans or crumbled tofu or tempeh.

Vegetables:

How to Make a California Burrito

This is where the flavor comes from, so don’t skimp on the veggies in your burrito bowl. To make fajita-style veggies, sauté sliced peppers and onions with oil, chili powder, and salt until they are tender. If you’re short on time, use canned or frozen corn, cherry tomatoes, chopped red onions, or raw slices of bell pepper.

Toppings:

One of the biggest mistakes many make with burrito bowls is loading up on high-caloric toppings such as cheese and sour cream. Opt for healthier toppings: a tablespoon of guacamole, pico de gallo, or a drizzle of lime juice and olive oil.

How to Make a California Burrito

How to Modify Your Burrito Bowl

Each runner has their own nutritional needs. Make your burrito bowl your own with these simple modifications.

1. Increase protein

“Protein is key for muscle repair and recovery, and it’s also important for preserving muscle mass when athletes are simultaneously trying to shed a few pounds,” says Carroll. She recommends increasing the portion size of animal or plant-based proteins.

How to Make a California Burrito

“Lean ground beef packs in 23 grams of protein in just 3 ounces, chicken breast clocks in at 21 grams in half a cup of chopped meat, and shrimp contains 20 grams of protein in 20 large shrimp,” she says.

Or for a veggie bowl, add an extra ½ cup of black beans for 7 grams of protein or sub out your sour cream for similar-tasting plain Greek yogurt.

How to Make a California Burrito

2. Add carbs

If you’re carb-loading for a race or in the middle of long distance training, you may need up to 4 grams of carbs per pound of body weight. Add an extra scoop or two of a carb-rich base such as rice, quinoa, farro, amaranth, or even roasted sweet potatoes, to your bowl. “Your add-ins can also boost the carb content,” says Carroll. “Corn, beans, tomatoes, bell peppers, plantains, mango, and pineapple are all tasty carb-rich options.

How to Make a California Burrito

3. Reduce fiber

“While fiber is key for digestive health on an everyday basis, it’s wise to keep it in check the night before and morning of a big race,” advises Carroll. She recommends cutting back on or omitting the beans, since they are one of the most fiber-rich components in a burrito bowl.

How to Make a California Burrito

4. Add fat

For runners with a bottomless pit of a stomach (so, pretty much all of us after a long run), healthy fats are satiating and help keep you full until your next meal.

How to Make a California Burrito

“While there’s fat that’s naturally occurring in many proteins (like meat), you can also add other sources of healthy fats, like veggies sautéed in olive oil, diced avocado, or a fatty fish like salmon,” says Carroll.

If you’re feeling adventurous, pulse walnuts in the food processor to make a plant-based “meat” that is loaded with inflammation-lowering omega-3 fats. Season it with some lime juice and chili powder, and brown it in a sauté pan to add more satiating fats to your bowl.

How to Make a California Burrito

5. Boost flavor

If you’re tired of the same old burrito bowl, use new ingredients to amp up the flavor. Of course, there are the standard go-tos like salsa and guacamole, but change up the taste with these suggestions:

  • Tajin: This Mexican seasoning combines chili powder, salt, and dehydrated lime. It’s so good that even Trader Joe’s makes a knock-off version.
  • Sriracha: Although synonymous with Asian cuisine, sriracha adds a kick of spice and acidity to any burrito bowl.
  • Cilantro: If you like the refreshing taste of cilantro, add as much of this vibrant green herb as you want.
  • Olives: You may not think of olives as a topping for a burrito bowl, but a few sliced green olives amplifies the saltiness and richness.
  • Chipotle chiles in adobo sauce: Head over the canned aisle and look for this staple—dried jalapeño peppers in a smoky sauce. A little goes a long way to boost flavor.

Made famous in San Diego, this California burrito uses french fries instead of rice & beans. Make this overnight breakfast version in your slow cooker.

How to Make a California Burrito

California burritos are my guilty pleasure. I had my first California burrito when I went home with a college buddy to La Jolla over spring break back in 2000. French fries in a burrito. I couldn’t believe it. One bite and I was hooked. 20 years later, I still eat California burritos on a regular basis. Lucky for me, I can find them readily around Los Angeles these days.

How to Make a California Burrito

What Is A California Burrito

This is not an authentic Mexican dish. The California burrito was created in San Diego. Rice & beans? NO. California burritos consist of a flour tortilla stuffed with carne asada, pico de gallo, cheese, guacamole, and french fries. Some variations add other ingredients like sour cream. Personally I don’t like sour cream in mine but as a way to incorporate it into the recipe, I used sour cream instead of milk in my egg mixture.

How to Make a California Burrito

How Many Eggs To Use

You’ll need enough eggs to mostly cover the food in the slow cooker….but not so much that it’s swimming in liquid. If you notice in my before pic and in the video, the egg mixture reaches right to the top of the food. I then cover it with the remaining cheese. For me, this means using 12 large eggs. When I used medium-size eggs, I need 16 eggs to achieve this. If you don’t think it’s looks like enough eggs, whisk a few more & pour them on top.

How to Make a California Burrito

The Good Stuff

The best part of course is the burrito stuffing. Frozen french fries work better than fresh. Yes, you can use fresh but in my experience they turn mushy. Trust me, use frozen. You will need cooked carne asada. If you don’t want to use carne asada, substitute another cooked meat like shredded beef or ground beef. I used 1 avocado, you can use two if you think you’ll want more or even dollops of guacamole. Topping suggestions for this casserole include: cilantro, guacamole and salsa.

Other breakfast casseroles you might enjoy:

How to Make a California Burrito

before (slow cooker)

Tip For A Successful Breakfast Casserole

There are a few things you need to do or know to make this breakfast casserole a good one:

1) Grease the heck out the slow cooker. I sprayed mine heavily with cooking spray and it slid right out with no sticking. You can also line your slow cooker with parchment paper or use a slow cooker liner.

2) Let the casserole cool completely before removing it. This too will help it from not sticking to the base.

3) Every slow cooker heats differently. Your casserole might done after 6 hours on low or it might take 8. Insert a knife into the center; when it comes out clean you’ll know it’s done. Mine took about 7 hours on low.

How to Make a California Burrito

after (slow cooker)

Freezing Your Casserole

This breakfast casserole will keep for up to 5 days in the refrigerator. After that, you can freeze any leftovers. Or you can make this ahead with the sole purpose of freezing it; this is also a great meal prep recipe. Once cooled completely, slice and freeze in sections or freeze the casserole as a whole if your freezer permits it. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator & reheat in the microwave or oven.

How to Make a California Burrito

You will need a large, 6-quart slow cooker for this recipe.

Slow Cooker California Burrito Breakfast Casserole:

How to Make a California Burrito

Some authentic mexican recipes actually do call for a wheat flour-made tortilla; the burrito would be the prime example of this. So what is a burrito? It is said that the burrito is a mexican dish from Ciudad Juarez, located in the northern mexican state of Chihuahua. Perhaps partly because of the wide availability of the wheat flour tortilla in the US and Canada, or even the fact many burrito restaurants have opened there, this dish has become quite popular in these countries; but it is still uncommon in Mexico itself. Some people perceive the burrito as a staple of mexican cuisine, but this is far from reality. Nevertheless, it is still mexican after all, and it tastes great; so I gladly accept to include these recipes here on my site!

If we translate the expression ‘burrito’ literally, it means ‘little donkey’. How did this come to designate a flour tortilla wrapping up varied types of filling and cooked in many different ways? Well. one story from the mexican tradition says that once upon a time (mexican revolution period 1910-1920s) there was a man, called Juan Méndez who sold food on the street where he had a stand to sell his food merchandise. To avoid frying the food directly and to keep it warm, he had the idea to first wrap the food in a flour tortilla and fry that whole thing instead. The tortilla then would help keep the food warm inside. The story says he had so much success with his burrito recipes that he finally bought a small donkey so he could carry all the food he was going to sell to his stand for that day; his arms not being strong enough anymore to carry all these supplies. People noticed the donkey near the stand and started calling this meal ‘comida del burrito’ or food from the donkey! Years have passed since and the name ‘burrito’ remained.

Here are the best mexican burrito recipes you can try at home: meat burritos, chicken burritos, breakfast burritos, etc. Buen provecho!

How to Make a California Burrito

This is the recipe for the California surf and turf burrito, sometimes referred to as the San Diego burrito. This burrito is a California classic, and is quite popular. In this recipe we will show you step-by-step exactly how to make this California burrito.

Ingredients For California Surf And Turf Burrito Recipe

  • Fajita meat 10 oz
  • Extra virgin olive oil
  • ½ jalapenos peppers
  • Red onion
  • 1 tsp of cumin
  • 1 tsp black pepper
  • Juice of ½ of a lime
  • ¼ lbs texas white gulf shrimp
  • ¾ Tbsp chopped garlic
  • 1 tsp of sea salt
  • Pica de Gallo
  • Goya adobo
  • Haas avocado
  • Large flower tortilla
  • White Mexican cheese

Cooking Instructions For California Surf And Turf Burrito

The recipe is easy, and we say exactly how to grill Mexican Carne Asada, Shrimp, and Pico de Gallo. Sometimes French fries are used to create this burrito, but I feel that it overpowers the beef and shrimp. The burrito is then topped with Mexican white cheese, Haas avocado, and rolled into a flour tortilla. The wrapped burrito is then grilled to a golden brown, helping melt the cheese. This is without a doubt one of the best tasting burrito recipes you will find.

Made famous in San Diego, this California burrito uses french fries instead of rice & beans. Make this overnight breakfast version in your slow cooker.

How to Make a California Burrito

California burritos are my guilty pleasure. I had my first California burrito when I went home with a college buddy to La Jolla over spring break back in 2000. French fries in a burrito. I couldn’t believe it. One bite and I was hooked. 20 years later, I still eat California burritos on a regular basis. Lucky for me, I can find them readily around Los Angeles these days.

How to Make a California Burrito

What Is A California Burrito

This is not an authentic Mexican dish. The California burrito was created in San Diego. Rice & beans? NO. California burritos consist of a flour tortilla stuffed with carne asada, pico de gallo, cheese, guacamole, and french fries. Some variations add other ingredients like sour cream. Personally I don’t like sour cream in mine but as a way to incorporate it into the recipe, I used sour cream instead of milk in my egg mixture.

How to Make a California Burrito

How Many Eggs To Use

You’ll need enough eggs to mostly cover the food in the slow cooker….but not so much that it’s swimming in liquid. If you notice in my before pic and in the video, the egg mixture reaches right to the top of the food. I then cover it with the remaining cheese. For me, this means using 12 large eggs. When I used medium-size eggs, I need 16 eggs to achieve this. If you don’t think it’s looks like enough eggs, whisk a few more & pour them on top.

How to Make a California Burrito

The Good Stuff

The best part of course is the burrito stuffing. Frozen french fries work better than fresh. Yes, you can use fresh but in my experience they turn mushy. Trust me, use frozen. You will need cooked carne asada. If you don’t want to use carne asada, substitute another cooked meat like shredded beef or ground beef. I used 1 avocado, you can use two if you think you’ll want more or even dollops of guacamole. Topping suggestions for this casserole include: cilantro, guacamole and salsa.

Other breakfast casseroles you might enjoy:

How to Make a California Burrito

before (slow cooker)

Tip For A Successful Breakfast Casserole

There are a few things you need to do or know to make this breakfast casserole a good one:

1) Grease the heck out the slow cooker. I sprayed mine heavily with cooking spray and it slid right out with no sticking. You can also line your slow cooker with parchment paper or use a slow cooker liner.

2) Let the casserole cool completely before removing it. This too will help it from not sticking to the base.

3) Every slow cooker heats differently. Your casserole might done after 6 hours on low or it might take 8. Insert a knife into the center; when it comes out clean you’ll know it’s done. Mine took about 7 hours on low.

How to Make a California Burrito

after (slow cooker)

Freezing Your Casserole

This breakfast casserole will keep for up to 5 days in the refrigerator. After that, you can freeze any leftovers. Or you can make this ahead with the sole purpose of freezing it; this is also a great meal prep recipe. Once cooled completely, slice and freeze in sections or freeze the casserole as a whole if your freezer permits it. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator & reheat in the microwave or oven.

How to Make a California Burrito

You will need a large, 6-quart slow cooker for this recipe.

Slow Cooker California Burrito Breakfast Casserole: