These California-style burritos are hearty, bold, and packed with flavor from the first bite to the last. Juicy steak, crispy potatoes, warm rice, creamy beans, and fresh toppings all come together in one big, satisfying wrap. This is truly a full meal in one tortilla and perfect when you want something comforting, filling, and fun to make at home. The best part is how customizable it is, so you can make it exactly the way you and your family love it. Once you try this version, it may become your go-to burrito night favorite.

Ingredients

For the steak:

• 1½ to 2 pounds boneless beef short ribs or well-marbled steak

• ½ cup fresh cilantro, chopped

• 2 garlic cloves, finely minced

• 1 teaspoon ground cumin

• Salt, to taste

• Black pepper, to taste

• Juice of 2–3 limes

• Juice of ½ lemon

• ½ small onion, finely chopped

• 1 tablespoon oil, for cooking

For the potatoes:

• 1 large russet potato, thinly sliced or cut into strips

• Oil, for frying

• Salt, to taste

For assembling the burritos:

• Large flour tortillas, warmed

• Refried beans, warmed

• Cooked Mexican-style rice

• Shredded cheese (Monterey Jack, cheddar, or a blend)

• Pico de gallo

• Fresh guacamole

• Salsa of your choice

• Sour cream or crema (optional)

• Olive oil, for toasting the burritos

Instructions
Partially freeze the beef for about 30–40 minutes so it is firm and easy to slice. Cut the meat into very thin strips.

Place the sliced beef in a bowl and add cilantro, garlic, cumin, salt, pepper, lime juice, lemon juice, and chopped onion. Toss well until evenly coated. Cover and refrigerate while preparing the potatoes.

Heat oil in a skillet over medium-high heat. Fry the potatoes until golden and crispy. Season with salt and set aside.

Heat a cast-iron skillet over high heat. Add a small amount of oil. Cook the marinated beef in batches, spreading it out in the pan. Cook quickly, stirring occasionally, until just cooked through and lightly browned. Remove from heat and let it rest briefly.

Warm the tortillas until soft and flexible. Lay one tortilla flat and spread a layer of refried beans near the center. Add potatoes, rice, steak, and shredded cheese. Top with pico de gallo, guacamole, salsa, and crema if using.

Fold the sides inward, then roll the burrito tightly. Lightly brush the outside with olive oil and toast on a hot griddle or skillet until golden and lightly crisp on both sides.

Slice in half and serve hot.

Notes or Tips

• Slicing the meat thin is key for quick cooking and tender bites.

• If you prefer, you can use French fries or hash browns instead of fresh potatoes.

• Toasting the burrito helps seal it and keeps everything together.

• This recipe is perfect for sharing, so set up a burrito bar and let everyone build their own.

If you make these California-style burritos, share how you filled yours and who you made them for. Cooking is always better when everyone gets involved.