Loaded California Style Burrito with Extra Cheese & Garlic Herb Sauce

This is the ultimate “everything but the kitchen sink” burrito. Inspired by the legendary California-style burritos but kicked up a notch with crispy seasoned potatoes, melted Oaxaca cheese, and a creamy avocado-lime sauce. The secret to this recipe is the final sear on a hot griddle, which locks in the juices and gives the flour tortilla that perfect golden-brown crunch.

Ingredients

For the Steak & Marinade:

• 1 lb skirt steak or flank steak, thinly sliced against the grain
• 2 tbsp olive oil
• 1 lime, juiced
• 2 cloves garlic, minced
• 1 tsp cumin
• Salt and black pepper to taste

For the Burrito Fillings:

• 4 large flour tortillas (burrito size)
• 2 cups frozen potato wedges or cubes, fried until crispy
• 1 cup shredded Oaxaca or Monterey Jack cheese
• 1/2 cup sour cream or Mexican crema
• 1 ripe avocado, mashed with a squeeze of lime and salt
• Optional: Pickled jalapeños, fresh cilantro, or pico de gallo

Directions

Step 1: Marinate the Steak In a medium bowl, whisk together olive oil, lime juice, garlic, cumin, salt, and pepper. Add the sliced steak and toss to coat. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).

Step 2: Cook the Proteins & Potatoes Heat a large cast-iron skillet over high heat. Add the steak and sear until browned and cooked through (about 3–5 minutes). Set aside. If you haven’t already, fry or air-fry your potatoes until they are deeply golden and crispy.

Step 3: Assemble the Burrito Lay a tortilla flat. In the center, layer a generous handful of cheese, followed by the warm steak and crispy potatoes. Top with a dollop of mashed avocado and a light drizzle of crema. Tip: Don’t overstuff, or it won’t seal!

Step 4: Fold and Roll Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling tightly as you go.

Step 5: The Final Sear Wipe out your skillet and return it to medium-high heat. Place the burritos seam-side down in the hot pan. Grill for 1–2 minutes per side until the tortilla is crispy and the cheese inside is fully melted and “stretchy.”

Kitchen Notes

“I added a little bit of chipotle powder to the crema for an extra kick. Also, make sure your potatoes are super hot when you assemble—it helps melt the cheese from the inside out!” — User Review by FoodieMom72

Nutrition Facts

Serving Size: 1 Burrito (approx. 450g)

Servings Per Recipe: 4