California Burrito

The first time I got to taste the California burrito was during a visit to San Diego, and let me tell you – it was love at first bite. Delicious carne asada (grilled steak), guacamole, chipotle sauce – and french fries, yes! french fries in a burrito. A match made in heaven, as far as i’m concerned.

 

This is my take on the So-Cal stable: (recipe below video)

 

California Burrito (makes two burritos)

1 garlic marinated flank steak (500-600 grams)

1 can pre-cooked black beans

2 avocados

2 large tomatoes finely chopped

1 large onion finely chopped

a small handfull fresh cilantro/coriander

a couple of handfulls of french fries (check out how to make perfect fries: http://danevore.com/2017/11/18/perfect-fries/)

1 cup shredded mozzarella or cheddar cheese

2 large flour tortillas

Chipotle sauce:

1 can chipotles in adobo

2 tbsp mayo

2 tbsp sour cream

1 tbsp white wine vinegar

juice of half a lime

1 tsp cumin

salt and pepper

 

Start off by adding all ingredients for the chipotle sauce in a bowl, except the sour cream, and blend it with an immersion blender or similar. Stir in the sour cream and add salt & pepper to taste. Pour into a squirt bottle if possible.

Cook flank steak in a pan until medium rare, cut into slices. Remember to cut against the grain!

Combine chopped tomatoes, onions and cilantro in a small bowl. Cut avocados in half and remove the pit. Put the flesh in a bowl and mash with a fork. Add salt & pepper to taste.

Now it’s time to assemble burrito 🙂

Spread out a foundation on avocado on the tortilla. Add steak, tomatoes, onions and cilantro – beans, cheese and french fries –  about an inch from the edge of the tortilla Add a healthy dose of chipotle sauce.

Roll up your burrito, by squeezing in the two sides and rolling the filling into the burrito, at the same time (see video above!)

Cut in half and serve.