California Style Burritos | Basics with Babish

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

grilled chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often less expensive and gluten-free.

Start by making the marinade for the carne asada by combining 1/4 cup vegetable oil, 2 tablespoons soy sauce, juice of 2 limes, juice of 3 oranges, 2 tablespoons brown sugar, 2 teaspoons ground cumin, 1/4 teaspoon cayenne pepper, 1/2 teaspoon Mexican oregano, 1/2 teaspoon paprika, 4 smashed cloves of garlic, and 1/2 cup chopped cilantro in a bowl.

Whisk the marinade together and set aside.

Trim excess fat from 2 pounds of flank steak and cut it in half lengthwise if needed.

Slice the steak thinly across the grain to ensure tenderness.

Place the steak in a bowl or zip-top bag and pour the marinade over it, ensuring all pieces are coated.

Seal the bag, press out excess air, and refrigerate for at least 4 hours, massaging the bag every few hours for even marination.

Prepare the roasted tomatillo salsa by removing the husks from 5-6 tomatillos, rinsing them, and cutting them in half or quarters.

Place the tomatillos and 1/2 small onion on a broiler-safe baking sheet, drizzle with oil, and broil for 3-5 minutes until blistered.

Let cool, then blend the tomatillos, 1 small jalapeno, juice of 2 limes, 1/4 cup cilantro, and salt to taste until chunky-smooth.

For the salsa roja, repeat the process with 5-6 roma tomatoes, 1/2 small onion, 1 small jalapeno, and 2 cloves of garlic, broiling for 3-5 minutes before blending with juice of 2 limes, cilantro, and salt to taste.

Make guacamole by mashing the flesh of 5-6 avocados with 1/2 small finely chopped red onion, 3-4 cloves of garlic, juice of 2 limes, 1 jalapeno, and 1/2 cup chopped cilantro, seasoning with salt and pepper.

Press plastic wrap directly onto the surface of the guacamole to prevent discoloration and refrigerate until use.

Prepare the French fries by slicing 4-5 large Yukon gold potatoes into fry shapes and boiling them in 2 quarts of salted water with 1 tablespoon vinegar for 8-10 minutes until almost falling apart.

Spread the partially cooked fries on a baking sheet to cool completely before frying.

Fry the cooled fries in 375 degree Fahrenheit oil for 3-5 minutes until golden brown and crisp, then drain on paper towels and salt while warm.

Procure large tortillas from a taco shop for wrapping the burritos.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens