California Burritos
Prepare California Burritos with grilled steak, crispy fries, and fresh toppings wrapped in a flour tortilla.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Flank Steak (sliced into thin strips) | 800 | Grams |
| Flour Tortillas (large size) | 5 | Count |
| Russet Potatoes (cut into fries) | 3 | Count |
| Cheddar Cheese (grated) | 200 | Grams |
| Sour Cream (whole milk based) | 1 | Cup |
| Guacamole (prepared) | 1 | Cup |
| Tomato (diced) | 2 | Count |
| Onion (diced) | 1 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Lime (cut into wedges) | 1 | Count |
| Vegetable Oil (for frying) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (to taste) | 1 | Tsp |
Instructions
- Marinate the flank steak strips with salt, black pepper, and lime juice for 30 minutes.
- Heat vegetable oil in a pan and fry the potato fries until golden and crispy. Drain on paper towels.
- Grill the marinated steak strips over medium-high heat until cooked to your liking.
- Warm the flour tortillas on a skillet or in the microwave.
- Assemble the burritos by placing steak strips, fries, cheddar cheese, diced tomato, onion, guacamole, and sour cream onto each tortilla.
- Roll the tortillas tightly to enclose the filling and serve with lime wedges and chopped cilantro.
Prep
- Marinate the flank steak for 30 minutes before cooking.
Kitchen equipment
Grill or Grill PanDeep Fryer or Heavy-bottomed Pot For Frying