California Burrito

Ingredients:

For the Carne Asada:

• 1.5 lb flank steak or skirt steak

• 3 cloves garlic, minced

• 1 jalapeno, seeds removed and minced

• 1/2 cup cilantro, chopped

• 1/4 cup fresh lime juice

• 1/4 cup orange juice

• 1/4 cup soy sauce

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt

For the French Fries:

• 2 large russet potatoes, cut into thin fries

• 2 tablespoons olive oil

• Salt and pepper to taste

For the Pico de Gallo:

• 2 large ripe tomatoes, diced

• 1/2 medium red onion, finely diced

• 1 jalapeño, seeds removed and finely chopped

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lime

• Salt and pepper to taste

For the Guacamole:

• 2 ripe avocados

• 1/2 medium red onion, finely diced

• 1 small jalapeño, seeds removed and finely chopped

• 1/8 cup cilantro

• Juice of 1 lime

• Salt and pepper to taste

For the Burrito Assembly:

• 4 large flour tortillas (burrito-sized)

• 1 cup shredded cheddar or Monterey Jack cheese

• 1/2 cup sour cream

• Hot sauce (optional)

Instructions:

1. Marinate the Carne Asada:

   • In a large bowl, whisk together the minced garlic, lime juice, orange juice, soy sauce, jalapeno, cilantro, olive oil, ground cumin, chili powder, and black pepper.

   • Add the steak to the marinade, ensuring it is fully coated. Cover and marinate in the refrigerator for at least 1 hour (preferably overnight).

2. Cook the Carne Asada:

   • Preheat your grill or a cast-iron skillet over high heat.

   • Remove the steak from the marinade and let any excess drip off.

   • Grill or sear the steak for about 3-4 minutes per side for medium-rare, or until desired doneness is reached.

   • Let the steak rest for 5 minutes before slicing it thinly against the grain.

3. Prepare the French Fries:

   • Preheat your oven to 425°F (220°C).

   • Toss the cut potatoes in olive oil, salt, and pepper.

   • Spread the fries in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

   • Alternatively, you can deep-fry the potatoes for a more authentic taste.

4. Make the Pico de Gallo:

   • In a medium bowl, combine all of the ingredients.

   • Mix well and let it sit for 10-15 minutes to allow the flavors to meld. (Make the Pico de Gallo ahead of time)

5. Make the Guacamole:

   • In another bowl, mash the avocados with a fork until smooth but slightly chunky.

   • Add the diced red onion, jalapeño, cilantro, lime juice, salt, and pepper.

   • Stir until well combined. Taste and adjust seasoning as needed. (Make the Guac ahead of time)

6. Assemble the Burrito:

   • Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable.

   • Place a handful of shredded cheese in the center of each tortilla.

   • Layer the sliced carne asada, a generous handful of French fries, a couple of spoonfuls of Pico de Gallo, a dollop of guacamole, and sour cream on top.

   • If desired, drizzle with hot sauce.

   • Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito.

   • For extra crispiness, toast the burrito in a skillet or on a griddle to crisp up the tortilla.

7. Serve:

   • Serve the California burrito warm, with additional guacamole, Pico de Gallo, and hot sauce on the side.