7/15/2023 0 Comments California burrito![]() However, I know many versions also include pico de gallo and/or various hot sauces. It’s a damn good burrito all on it’s own. I made this California Burrito using only the ingredients used in the award winning burrito sold at Ortiz’s Taco Shop (carne asada, fries, cheese, sour cream, and guacamole). They were kind enough to do so but I also got to chatting with one of the cooks there and he told me that while they order from a special supplier, if I went to a grocery store and bought the large tortillas people use for making sandwich wraps then those would be much closer to what Mexican restaurants use for their burritos than the “burrito” tortillas sold at the store. However, the store bought stuff is horrendous for making a good quality burrito so I stopped by a nearby Mexican restaurant in Brooklyn and asked if I could buy a few burrito tortillas off of them. Normally I would advocate making your own tortillas but burrito tortillas are a huge hassle given their size. Starting on the short ends of your assembled ingredients rectangle, fold sides in over the top edge of your fillings, then bring up other tortilla end and roll over and tuck to form your burrito On top of guacamole, add sour cream, then french fries, then shredded cheese, then carne asada (you should be using ⅓ to ½ lb of meat but this will vary to your preference and tortilla size) In the center of your tortilla spread your guacamole in a rectangular fashion (leaving rooms on sides to fold in and roll over into a burrito) ![]() In a large skillet, heat your tortilla over medium heat for about 15 to 30 seconds per side, then remove from heat to begin assembly When done, remove from oil and onto a paper towel lined plate and sprinkle with salt Increase oil heat to 350☏ and then deep fry your fries a 2nd time for an additional 5 minutes (frying in low heat once and then once on high heat will make them crispy) In a dutch oven or large pot, heat enough oil to cover fries (about 1 quart) to 275☏ and deep fry your fries for 5 minutes (work in batches if necessary for the size of your pot), then remove fries to a paper towel lined plate In a bowl, cover fry strips in cold water and let sit for at least 1 hour or overnight to remove starch (you cannot make crispy fries otherwise)Īfter fries have soaked, remove from water and pat dry Let meat rest 5 to 10 minutes before slicing against the grain, then continue to cut into whatever sized bit sized pieces you want in your burrito (I usually make them about 2 inches in length)Ĭut potatoes into long french fry sized strips (cut in half lengthwise first to make it easier to work with) In a large cast iron skillet, heat 2 or 3 TBS of oil on high heat and cook while searing on both sides for about 3 minutes per side (this can also be done on a grill) When steak has finished marinating, remove from bag, pat dry, and discard your marinate Seal bag and marinate in refrigerator 3 to 4 hours or overnight Put flank steak in a large freezer bag, then pour in oil mixture and massage into meat with your hands until it is well incorporatedĪdd diced jalapeño with thinly sliced orange and white onion to bag (I used a mandolin to get them extra thin) and mix well In a bowl, whisk together canola oil, lime juice, vinegar, cumin, chili powder, garlic powder, onion powder, pepper, and salt ![]() If necessary, slice flank steak so it is no thicker than ½ inch Meanwhile, wow your taste-buds with this recipe. I think it should be higher but I guess I just have more burritos to try. ![]() As I said, The Daily Meal recently ranked this California Burrito as the #8 best burrito in America. For those unaware, a California Burrito contains french fries which you’ll find to be quite the ingenious addition once you give this a try. This recipe is inspired by the California Burrito served at Ortiz’s Taco Shop in San Diego, California. Aren’t those kind of places the best, though? I can attest that there’s good reason The Daily Meal rated this burrito as the #8 best burrito in America and now there’s very good reason I make sure to stop by each time I find myself in the area. However, I did not expect to come across a very unassuming strip mall with terrible parking and walk inside a very small and unassuming storefront. He’s a native Californian so I knew I’d do well to follow his advice. When preparing for my first trip down to San Diego, a friend recommend I try out the California Burrito with Carne Asada at Ortiz’s Taco Shop.
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