You are either going to love this video or hate it. I am fan of this kind of snarky attitude, so I enjoyed it.
Created in Southern California, the California Burrito consists of grilled meat (carne asada), cheese, French fries and guacamole rolled up in a tortilla and pan fried.
Two notes. 1. French fries in a burrito is a brilliant idea. 2. Pan frying a burrito so that the outside gets all crisp is another stroke of genius.
Ingredients for the steak:
1 1/2 lbs flank steak
6 garlic cloves, minced
½ cup fresh cilantro leaves, chopped
Juice of 3 limes
Juice of 1 lemon
1 teaspoon cumin
1 teaspoon salt
Freshly ground black pepper
Ingredients for guacamole:
3 ripe avocadoes, peeled and pitted
Juice of 1 lime
1 teaspoon salt
½ cup onion, finely chopped
3 tablespoons fresh cilantro, chopped
1 teaspoon minced garlic
1 pinch cayenne pepper
Ingredients to assemble:
1 package frozen French fries (I used the “fast food” kind since they bake up nice and crisp)
8 ounces shredded Colby-Jack or Mexican blend cheese
8 large flour tortillas
Accompaniments such as salsa, sliced jalapeños, sour cream etc.
1. In a large resealable plastic bag combine garlic, cilantro, lime juice, lemon juice, olive oil, cumin, salt and pepper. Add the flank steak to marinade and coat with the mixture. Seal bag and place in refrigerator. Allow the steak to marinate for at least one hour, but not overnight.
3. Arrange French fries in a single layer on a large baking sheet. Bake according to the package directions.
4. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove steak from the marinade and season lightly with salt and pepper. Grill, turning once, until the steak has reached desired doneness. Remove from the grill and allow to rest, tented, for 5 minutes. Slice the steak across the grain into thin slices.
5. Lay tortillas onto a flat surface. In the center of each tortilla add some of the carne asada steak, top with some shredded cheese, a few French fries and guacamole. Create burritos by folding the corners towards the center then rolling up.
6. Grease a large skillet with oil and heat to medium-high. Place the wraps into the skillet seam-side down and cook until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side). Serve with accompaniments of your choice.
Recipe from Blog Chef
The press release describes London-based Aussie Jonathan Boulet’s new album “Gubba” as “snotty,” which is an adjective I am completely unfamiliar with in regards to music. So, I’m looking forward to hearing the other songs on the album.
I have heard ‘Hold It Down’ and I’m absolutely loving it. Noisy, guitar driven fun. That little ‘Wipe Out’ riff near the end takes me right to California.
Check out Jonathan Boulet on Facebook. His band will play in London for the first time next Thursday, July 3rd at The Scotch of St James in London. Their first European release “Gubba” is due out August 25th on Popfrenzy/Caroline Records.