My take on California burritos with marinated tri tip steaks, homemade guac, crispy french fries, and cheese. I usually serve these with avocado salsa! The marinated raw meat can be meal prepped and frozen, I use it in this recipe and my [Tri Tip Taco](https://www.craftycookbook.com/tri-tip-street-tacos/) recipe and some others for quick weeknight meals.
^ Original recipe includes my guac recipe & more progress pics
**Ingredients:**
* 1 lb tri tip steaks (or similar, such as skirt or flap steak) * 4 8″ diameter flour tortillas (uncooked tortillas strongly suggested, see notes) * 8 oz prepared French fries (I use frozen fries, prepped in the air fryer) * 1 ½ cups shredded Oaxaca or low moisture mozzarella cheese * ~1 1/3 cup prepared guacamole
*For Steak Marinade:*
* ¼ cup lime juice * ¼ cup olive oil * 1 tbsp Worcestershire sauce * 2 tsp salt * 2 tsp onion powder * 2 tsp paprika * 1 tsp chili powder * 1 tsp garlic powder * 1 tsp cumin * 1 tsp black pepper
**Instructions:**
*Prepare the marinade:*
1. Combine all ingredients of the marinade. Trim excess fat from the steaks if desired and place in a zip bag with the marinade. Marinate in the fridge for at least 6 hours before cooking (preferably overnight).
*Cook the steak:*
1. When ready to cook, remove the steak from the bag and discard the rest of the marinade (shake off excess but do not pat the steaks dry). Grill steak to desired doneness, or cook in a cast iron pan with a swirl of oil. I cook in mine in a cast iron pan over high heat, turning every few minutes, until an internal temp of 135°F, about 8-10 minutes. (Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn’t noticeable after slicing) 2. Let the steak rest for a few minutes, then slice into small pieces as pictured. Toss the steak in the juices after cutting.
*Make the Burritos:*
1. Prepare the french fries per package instructions in the oven or air fryer. Preheat a sandwich press to 400 °F (for pressing the burritos) if you have one. 2. When ready to cook, remove the steak from the bag and discard the rest of the marinade (shake off excess but do not pat the steaks dry). Grill steak to desired doneness, or cook in a cast iron pan with a swirl of olive oil. 3. I cook in mine in a cast iron pan over high heat, turning every few minutes, until an internal temp of 135°F, about 8-10 minutes. (Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn’t noticeable after slicing) 4. Let the steak rest for a few minutes, then slice into small pieces as pictured. Toss the steak in the juices after cutting. 5. If you’re using uncooked tortillas, cook them now and set them aside. If you’re using pre-cooked tortillas, warm them up in a skillet or the microwave before rolling the burrito to make them more flexible 6. Assemble the burritos: Divide the fillings into even portions, then top each tortilla with the fries, steak, guac, and cheese. Carefully roll the burritos. 7. Place the burritos seem-side-down in a preheated sandwich press and cook, until slightly golden on the outside, about 2 minutes. Alternatively, use a skillet set over medium heat, turning as needed. Serve immediately, with your favorite salsa for dipping (I use avocado salsa). 8. After pressing, burritos can be wrapped in foil if they are starting to fall apart, to help keep them together.
*To prepare the steak in bulk for freezer:*
1. Trim steaks if desired and prepare appropriate quantity of marinade. Package steaks, in marinade, in a freezer safe zip bag or vacuum bag. Package size should be the quantity you will want to defrost at a time (I do 1 lb). 2. Place marinated steak packs in the freezer directly after preparing.
*To prepare from frozen:*
1. Defrost steak at least 6 hours before you plan to cook it, giving the steak time to marinate. I suggest moving from the freezer to fridge the night before. 2. Follow the rest of the recipe as written, preparing the rest of the ingredients fresh.
**Notes:**
* Uncooked tortillas are one of my favorite new products. They come in the refrigerated section at the grocery store, and can be prepared in just a few minutes. They make super high quality fresh tortillas that take these burritos to the next level! * This is the same marinated tri tip as my [Tri Tip Tacos](https://www.craftycookbook.com/tri-tip-street-tacos/). My grocery store will occasionally have tri tip steaks on sale for $4-5 a pound. When they do, I typically by about 4 lbs and make 4 freezer packs for later. After the steak has marinated, the rest of this meal comes together in about 30 minutes!
**This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!**
RichChefGuy
Looks great. Did you forget the cheese on this one?
dingus_authority
As a severely lactose intolerant person: I would demolish this burrito.
pharmaballa911
California burritos are my go to meal when I host a party. Always a huge hit. One of my fav foods I think
MagazineDelicious151
Looks great
FishTheSlapper
Lemme get two pls tysm
elektrikrobot
Gimme dat
bloodredyouth
That is beautiful guacamole. If it were me, I’d add cheese, sour cream or crema and some pico.
phonicburns
Lolita’s taco shop has the best cali burritos in the world. This is not debatable.
wikibear30
That looks incredible
Life1989
did you make the tortilla as well?
eshowers
I’d totally smash that
Guac looks 👌
jv371
I did not know I needed this.
uscrash
I’ve eaten some amazing California burritos in San Diego, but yours looks like it might be the best even though I don’t typically love the texture/flavor profile of tri-tip.
FudgyMcTubbs
Cali burritos are the bomb. Makes me almost miss living on the west coast.
Tzokal
That looks amazing! 🤤
phead80
As a San Diegan, that’s not completely authentic, but it’s pretty damn close. Nice job, I’d eat it.
InclinationCompass
Are you lactose intolerant? The cheese and sour cream really brings it up a notch.
Same_Cat_8827
Sharing is caring 🫴🏼
BulkChungus
Ouuuu looks amazing keep it up!
Paddlesons
These look amazing. I, however, prefer the California teriyaki bowl. Gaaahh ahhhh
23 Comments
# California Burritos
My take on California burritos with marinated tri tip steaks, homemade guac, crispy french fries, and cheese. I usually serve these with avocado salsa! The marinated raw meat can be meal prepped and frozen, I use it in this recipe and my [Tri Tip Taco](https://www.craftycookbook.com/tri-tip-street-tacos/) recipe and some others for quick weeknight meals.
**Original recipe link:** [California Burritos](https://www.craftycookbook.com/california-burritos/)
^ Original recipe includes my guac recipe & more progress pics
**Ingredients:**
* 1 lb tri tip steaks (or similar, such as skirt or flap steak)
* 4 8″ diameter flour tortillas (uncooked tortillas strongly suggested, see notes)
* 8 oz prepared French fries (I use frozen fries, prepped in the air fryer)
* 1 ½ cups shredded Oaxaca or low moisture mozzarella cheese
* ~1 1/3 cup prepared guacamole
*For Steak Marinade:*
* ¼ cup lime juice
* ¼ cup olive oil
* 1 tbsp Worcestershire sauce
* 2 tsp salt
* 2 tsp onion powder
* 2 tsp paprika
* 1 tsp chili powder
* 1 tsp garlic powder
* 1 tsp cumin
* 1 tsp black pepper
**Instructions:**
*Prepare the marinade:*
1. Combine all ingredients of the marinade. Trim excess fat from the steaks if desired and place in a zip bag with the marinade. Marinate in the fridge for at least 6 hours before cooking (preferably overnight).
*Cook the steak:*
1. When ready to cook, remove the steak from the bag and discard the rest of the marinade (shake off excess but do not pat the steaks dry). Grill steak to desired doneness, or cook in a cast iron pan with a swirl of oil. I cook in mine in a cast iron pan over high heat, turning every few minutes, until an internal temp of 135°F, about 8-10 minutes. (Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn’t noticeable after slicing)
2. Let the steak rest for a few minutes, then slice into small pieces as pictured. Toss the steak in the juices after cutting.
*Make the Burritos:*
1. Prepare the french fries per package instructions in the oven or air fryer. Preheat a sandwich press to 400 °F (for pressing the burritos) if you have one.
2. When ready to cook, remove the steak from the bag and discard the rest of the marinade (shake off excess but do not pat the steaks dry). Grill steak to desired doneness, or cook in a cast iron pan with a swirl of olive oil.
3. I cook in mine in a cast iron pan over high heat, turning every few minutes, until an internal temp of 135°F, about 8-10 minutes. (Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn’t noticeable after slicing)
4. Let the steak rest for a few minutes, then slice into small pieces as pictured. Toss the steak in the juices after cutting.
5. If you’re using uncooked tortillas, cook them now and set them aside. If you’re using pre-cooked tortillas, warm them up in a skillet or the microwave before rolling the burrito to make them more flexible
6. Assemble the burritos: Divide the fillings into even portions, then top each tortilla with the fries, steak, guac, and cheese. Carefully roll the burritos.
7. Place the burritos seem-side-down in a preheated sandwich press and cook, until slightly golden on the outside, about 2 minutes. Alternatively, use a skillet set over medium heat, turning as needed. Serve immediately, with your favorite salsa for dipping (I use avocado salsa).
8. After pressing, burritos can be wrapped in foil if they are starting to fall apart, to help keep them together.
*To prepare the steak in bulk for freezer:*
1. Trim steaks if desired and prepare appropriate quantity of marinade. Package steaks, in marinade, in a freezer safe zip bag or vacuum bag. Package size should be the quantity you will want to defrost at a time (I do 1 lb).
2. Place marinated steak packs in the freezer directly after preparing.
*To prepare from frozen:*
1. Defrost steak at least 6 hours before you plan to cook it, giving the steak time to marinate. I suggest moving from the freezer to fridge the night before.
2. Follow the rest of the recipe as written, preparing the rest of the ingredients fresh.
**Notes:**
* Uncooked tortillas are one of my favorite new products. They come in the refrigerated section at the grocery store, and can be prepared in just a few minutes. They make super high quality fresh tortillas that take these burritos to the next level!
* This is the same marinated tri tip as my [Tri Tip Tacos](https://www.craftycookbook.com/tri-tip-street-tacos/). My grocery store will occasionally have tri tip steaks on sale for $4-5 a pound. When they do, I typically by about 4 lbs and make 4 freezer packs for later. After the steak has marinated, the rest of this meal comes together in about 30 minutes!
**This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!**
Looks great. Did you forget the cheese on this one?
As a severely lactose intolerant person: I would demolish this burrito.
California burritos are my go to meal when I host a party. Always a huge hit. One of my fav foods I think
Looks great
Lemme get two pls tysm
Gimme dat
That is beautiful guacamole. If it were me, I’d add cheese, sour cream or crema and some pico.
Lolita’s taco shop has the best cali burritos in the world. This is not debatable.
That looks incredible
did you make the tortilla as well?
I’d totally smash that
Guac looks 👌
I did not know I needed this.
I’ve eaten some amazing California burritos in San Diego, but yours looks like it might be the best even though I don’t typically love the texture/flavor profile of tri-tip.
Cali burritos are the bomb. Makes me almost miss living on the west coast.
That looks amazing! 🤤
As a San Diegan, that’s not completely authentic, but it’s pretty damn close. Nice job, I’d eat it.
Are you lactose intolerant? The cheese and sour cream really brings it up a notch.
Sharing is caring 🫴🏼
Ouuuu looks amazing keep it up!
These look amazing. I, however, prefer the California teriyaki bowl. Gaaahh ahhhh
Do they ship?
2legit