Gluten-Free California Burrito
Indulge in the ultimate Tex-Mex comfort food with this Gluten-Free California Burrito, a hearty, flavor-packed recipe that brings together tender carne asada, crispy homemade fries, and creamy guacamole—all wrapped up in soft gluten-free flour tortillas. Perfectly seasoned steak and fresh toppings like diced tomatoes, shredded cheddar cheese, and fresh cilantro make each bite vibrant and satisfying. This gluten-free twist on the classic California burrito is a crowd-pleaser that accommodates dietary needs without compromising on taste. Ideal for casual weeknight dinners or a fun weekend treat, this recipe is a surefire way to delight your taste buds while offering a healthier, gluten-free alternative to a beloved favorite.
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Recipe Information
Ingredients
- 4 large gluten-free flour tortillas
- 1 pound carne asada steak
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large russet potatoes
- 2 cups cooking oil for frying
- 2 medium ripe avocados
- 1 tablespoon lime juice
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro
Instructions
1. Begin by marinating the carne asada. In a bowl, mix the olive oil, ground cumin, garlic powder, salt, and black pepper. Rub this mixture over the carne asada steak and let it marinate for at least 15 minutes.
2. Meanwhile, prepare the fries. Peel and cut the russet potatoes into thin sticks. Heat the cooking oil in a deep fryer or large pan over medium-high heat. Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels and season with salt.
3. While the fries are cooking, prepare the guacamole. In a separate bowl, mash the avocados and mix in lime juice and a pinch of salt.
4. Preheat a grill or skillet over medium-high heat. Cook the marinated carne asada steak for about 5-7 minutes per side, or until desired doneness is reached. Remove from the heat and let it rest for a few minutes before slicing thinly against the grain.
5. To assemble the burritos, warm the gluten-free tortillas in a skillet or microwave until pliable.
6. Place some sliced carne asada in the center of each tortilla, followed by a handful of fries, a couple of tablespoons of guacamole, a sprinkle of diced tomatoes, and a generous amount of shredded cheddar cheese.
7. Top with fresh cilantro and roll up the burrito tightly, folding in the sides as you go to enclose the filling.
8. Serve immediately for the best taste and texture. Enjoy your Gluten-Free California Burrito!
Nutrition Facts
Calories |
7374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 648.9 g | 832% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 6886 mg | 299% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 18.5 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1212 mg | 93% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 7058 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
