Here in California we love a really good burrito. Any taqueria worth visiting has a burrito on the menu. Here in California we have a this delicious version of a meaty, cheesy burrito. You don’t need a ton of ingredients to make this delectable burrito, just a few simple, good quality ingredients come together to make this easy leftover makeover meal.
Tender bites of beef, creamy potato chunks, fresh pico de Gallo and melty cheese come together to make this incredibly tasty but easy to make burrito.
Since the potatoes take the longest to cook, start by peeling and dicing potatoes.
Heat oil in a large skillet over medium heat.
Add potatoes and cook until fork tender, about 10-15 minutes.
Season with salt, pepper and garlic powder. Cook until golden brown. Remove from heat.
While potatoes are cooking, shred cheese, dice beef, and prepare Pico de gallo.
In a medium bowl combine remaining diced onion, chopped tomatoe, jalapeño and cilantro.
Heat diced steak meat in the microwave until heated through.
Heat flour tortilla until soft. You can either microwave them or a few seconds or heat them on a comal or skillet until warm and soft.
Add a generous amount of shredded cheddar cheese onto the warmed tortilla.
Place about a ½ cup of the beef onto the flour tortilla.
Place about a ½ cup of diced potatoes on top.
Add 2-3 tablespoons of pico de gallo.
Roll up flour tortilla to enclose the filling.
Serve with a side of salsa and sour cream if desired.
I served these tasty burritos with a side of my favorite refried beans to round out the meal.
What a fabulous recipe to use up leftover steak meat!!!
Carne Asada California Burrito
Ingredients
- 1 lb cooked roast beef, chopped into ½ inch cubes
- 2-3 small potatoes, peeled and chopped into ½ inch cubes
- 2 tbsp vegetable oil
- salt & pepper
- 1 tsp garlic powder
- 1 cup cheddar cheese, shredded
- ½ onion, diced
- 1 large tomato, diced
- 1 Jalapeño pepper, diced
- cilantro, optional
- 4 large flour tortillas
- salsa, to serve
- sour cream, to serve
Instructions
- Peel and dice potatoes.
- Heat oil in a large skillet over medium heat.
- Add potatoes and cook until fork tender, about 15-20 minutes.
- Season with salt, pepper and garlic powder. Remove from heat.
- While potatoes are cooking, shred cheese, dice beef, and prepare Pico de gallo.
- In a medium bowl combine remaining diced onion, chopped tomatoe, jalapeño and cilantro.
- Heat diced steak meat in the microwave until heated through.
- Heat flour tortilla until soft. You can either microwave them or a few seconds or heat them on a comal or skillet until warm and soft.
- Add a generous amount of shredded cheddar cheese.
- Place about a ½ cup of the beef onto the flour tortilla.
- Place about a ½ cup of diced potatoes onto the flour tortilla.
- Add 2-3 tablespoons of pico de gallo.
- Roll up flour tortilla to enclose the filling.
- Serve with a side of salsa and sour cream if desired.
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