Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #CelebratorySips #CelebrateWithSol #CollectiveBias
If you've been to (or live in) Southern California, then you may be familiar with the California Burrito. What could be better than a burrito filled with carne asada and french fries? If you haven't tried one, you really need to. They are a must-have here, and I'm going to share a simple recipe for making them at home if you aren't lucky enough to have already tried one. Plus, I'm pairing them with Sol, making this the perfect celebratory sips pairing for a weekend of entertaining with friends.
The best part of these is you can prepare the meat in advance because once assembled, you pop the burritos into the oven to warm them up. You just need to make sure the fries are cooked fresh.
- Flank steak - you can marinate it if you like, but I purchase mine pre-marinated at a local grocery store.
- French fries
- Sour cream
- Mexican cheese blend
- Lime (optional)
- Avocado (optional)
I love my cast iron grill pan for cooking the flank steak. All you need is about 5-7 minutes on each side (depending on how thick the meat is) so that it's a little charred on the outside, but still pink on the inside.
Prepare the fries and oven-bake them, and then cut the steak into thin strips.
Assemble your burrito, stacking the ingredients to one side leaving enough room to fold over the edges, and then tightly roll your burrito.
Sol is a bright, refreshing Mexican lager that was founded in 1899 and was first brewed out of Mexico City. Sol's brewmaster took inspiration from a ray of sunlight shining through a hole in the brewery’s roof, and then proudly named his new beer Sol which translates to the Sun.
Please pin this post for later: