California Burrito Recipe

Preheat oven and/or heat oil. If using oven-baked fries, preheat oven to 425°F (220°C). If pan-frying, heat 1 tbsp olive oil in a large skillet over medium-high heat.

Cook fries according to package instructions or until golden and crisp: bake 18–25 minutes turning once, or pan-fry 8–10 minutes, stirring occasionally. Season lightly with salt and keep warm.

If your carne asada is cold or precooked, warm it in a skillet over medium heat for 2–4 minutes with a pinch of cumin and a teaspoon of oil, stirring until heated through and slightly crisp on edges. If using freshly cooked carne asada, slice or chop into bite-sized pieces (about 8 oz total). Keep warm.

In a bowl, whisk together 4 large eggs and 2 tbsp whole milk until blended and slightly frothy. Season with a pinch of salt and pepper.

Heat 1 tbsp unsalted butter in a nonstick skillet over medium-low heat until foaming. Pour in the eggs. Let sit 10–15 seconds, then gently stir with a spatula, pulling curds from the edges to the center. Cook slowly until soft, creamy, and slightly underdone — 2–3 minutes. Remove from heat (eggs will continue to cook).

Halve and pit the avocado, scoop flesh into a small bowl and mash with a fork until mostly smooth with some texture.

Add 1 lime juice, 1 tsp kosher salt, a pinch of black pepper, 1 tbsp minced cilantro, 2 tbsp finely diced red onion and 1 tsp finely diced jalapeño (if using). Stir to combine and taste; adjust salt or lime as needed.

Combine 1 cup diced roma tomatoes, 3 tbsp diced white onion, 2 tbsp minced cilantro, 1/2 lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Stir and let sit 5–10 minutes for flavors to meld. Drain excess liquid if very watery.

Warm tortillas for pliability: heat in a dry skillet 15–20 seconds per side or wrap in a damp towel and microwave 20–30 seconds.

Lay one warm tortilla flat. In the center, layer half the scrambled eggs (about 2 eggs' worth), half the warmed carne asada (4 oz), 1 cup of cooked fries (or 1 cup divided between both burritos), 1/2 cup shredded Monterey Jack cheese, 2–3 tbsp guacamole, and 2–3 tbsp pico de gallo. If using hot sauce or salsa, add to taste.

Fold the sides of the tortilla toward the center, then fold the bottom edge up over the filling and roll tightly to form a burrito. Repeat with second tortilla and remaining ingredients.

If desired, place burritos seam-side down in a hot, lightly oiled skillet and press gently; cook 1–2 minutes per side until golden and the cheese melts. Slice in half and serve immediately.