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Cali Burrito Recipe (with Video)

Beef, Intermediate, Mexican
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By
cheffinwithzach

Discover our Cali Burrito Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 45min | Cook 45min

Ingredients

5-Chile Mayo
- 1 egg
- 1.25 c neutral oil
- 1 tbsp lemon juice
- 0.5 tsp sea salt
- 1 ancho chili
- 1 guajillo chili
- 1 arbol chili
- 1.5 tbsp Calabrian chillies
- 1 cloves Garlic, grated
- 2 chipotles adobo
Salsa Roja
- 0.5 onion
- 2 roma tomatoes
- 4 tomatillos
- 2 jalapeños
- cilantro
- salt and pepper
Avo Pico de Gallo
- 1 avocado
- 2 roma tomatoes
- 0.5 onion
- cilantro
- salt and pepper
- 2 limes
French Fries
- 2.5 russet potatoes
- oil
- salt
Carne Asada
- 1 lb skirt steak
- 1 tsp coriander
- 1 tsp oregano
- 1 tsp cumin
- 1 c orange juice
- 4 cloves Garlic, crushed
- black pepper
- 6 tbsp soy sauce
- 1 onion
- cilantro
Build the Burrito
- 1 large flour tortilla
- Monterey jack cheese, optional, grated
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Directions

5-Chile Mayo
1. Throw ancho, guajillo, and arbol chilies into a bowl and cover with boiling water.
2. Let them sit for 10 min to soften.
3. Once soft, finely chop into a paste with Calabrian chiles and chipotles in adobo.
Mayo Method 1–Whisk/Blender/Food Processor
1. In a mixing bowl/blender/food processor add egg, lemon juice, grated garlic, and salt.
2. Whisk/blend to incorporate.
3. Begin dropping oil one drop at a time while continuously whisking/blending.
4. Once the mixture starts to emulsify and thicken, you can begin adding the oil in a constant stream.
Mayo Method 2–Immersion Blender
1. In a container add egg, oil, salt, grated garlic, and lemon juice.
2. Cup the immersion blender over the egg.
3. Begin blending, keeping the blender in the same spot.
4. Once an emulsion starts to form, you can start moving it around until everything is incorporated.
5. Once the mayo is done, add pepper paste, and stir to incorporate.
Salsa Roja
1. Add onion, tomatoes, tomatillos, and jalapeños to a lightly oiled baking tray.
2. Broil in the oven for 10 minutes, flipping halfway.
3. Once nicely charred and soft, blend together the tomatoes, tomatillos, and jalapeños.
4. Add finely diced onion, finely chopped cilantro, and salt and pepper to taste.
5. Stir to incorporate.
Avo Pico de Gallo
1. Add avocado, tomatoes, onion, and cilantro to a bowl along with the juice of two limes.
2. Season with salt and pepper to taste.
French Fries
1. Heat fry oil to 375.
2. In the meantime, cut potatoes into desired french fry shape.
3. Once oil is up to temp, begin frying potatoes.
4. As the potatoes are frying, line a large mixing bowl with paper towels.
5. Once ready, drain fries onto the paper towels and salt generously, immediately.
6. Remove the paper towels from the bowl and toss to get an even coating of salt for each fry.
Carne Asada
1. To a mixing bowl add skirt steak and all above ingredients.
2. Marinate for at least an hour, preferably overnight.
3. Before searing, pat steak dry with paper towels.
4. Get a pan with neutral oil smoking.
5. Sear 2-3 minutes per side.
6. Let rest at least 5 minutes, then slice into 1 cm cubes.
Build the Burrito
1. Shmear on a layer of the 5-chile mayo onto the tortilla, optionally followed by a layer of grated Monterey Jack cheese.
2. Add desired amounts of fries, steak, and the two salsas; make sure not to overfill it.
3. To roll, fold in both sides of the tortilla, then fold the bottom part over the fillings, while tucking it underneath then continue rolling.
4. Toast fold side down in a lightly oiled skillet over medium high heat, then rotate and toast all over.

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