San Diego Cal-Mex burrito with carne asada and chips inside.
About this recipe
A San Diego Cal-Mex burrito: carne asada, crispy chips inside the burrito, soured cream, guacamole, pico de gallo and Cheddar cheese. The addition of chips inside is the Californian signature touch.
History & Origin
The California burrito is the culinary emblem of San Diego Cal-Mex cooking, a regional variant of Mexican gastronomy born in the taquerias of the San Ysidro neighbourhood on the California-Mexico border. What makes the California burrito unique and distinguishes it from any other burrito in the world is its most surprising ingredient: crispy chips inside the burrito itself. This combination, which may seem eccentric to outside eyes, has a perfect logic in border cooking: the chips add a crispy texture, extra carbohydrates and that familiar fast-food flavour that contrasts wonderfully with Mexican flavours. The California burrito was born in the 1970s and 1980s in San Diego taquerias serving hungry workers who crossed the border in both directions. The carne asada - flank or skirt steak marinated in sour orange, garlic, cumin and chilli, then grilled over a high flame - is the heart of the burrito. The meat is cut into small pieces and combined with freshly fried chips, Cheddar cheese that melts with the heat, soured cream, guacamole and pico de gallo. The result is a monumental, hearty and utterly satisfying burrito that today has devoted fans worldwide. In Spain, where chips are already an integrated element of culinary culture, the California burrito has found an enthusiastic audience.
Estimated cost
£13.80
Total cost
£3.45
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
850
Calories
48g
Protein
72g
Carbohydrates
42g
Fat
7g
Fibre
980mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Marina la carne asada: mezcla el jugo de 1 lima, ajo picado, comino, sal y un chorrito de aceite. Unta la carne y deja marinar al menos 30 minutos a temperatura ambiente.
💡 Para mejor resultado, marina la carne en el refrigerador toda la noche.
- 2
Pela las patatas y córtalas en bastones finos. Fríelas en aceite caliente a 180°C durante 5-7 minutos hasta que estén doradas y crujientes. Escurre en papel absorbente y sazona con sal.
💡 Las patatas fritas deben estar muy crujientes - el vapor dentro del burrito las ablandará un poco.
- 3
Asa la carne a fuego muy alto en una plancha o sartén de hierro, 3-4 minutos por lado para term media. Deja reposar 5 minutos y corta en trozos pequeños de 1-2 cm.
- 4
Prepara el guacamole machacando el aguacate con sal, jugo de lima y una pizca de comino. Prepara el pico de gallo picando el tomate, cebolla y cilantro con sal y lima.
- 5
Calienta las tortillas de harina en una sartén seca 20 segundos por lado.
- 6
Arma cada burrito: coloca carne asada, patatas fritas calientes, queso Cheddar, crema agria, guacamole y pico de gallo en el centro de la tortilla.
💡 Añade las patatas fritas en el último momento para que mantengan su crujiente.
- 7
Dobla los lados y enrolla firmemente. Sirve inmediatamente.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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