California Burrito

From a YouTube video Watch the original

Ingredients

• 1.5 pounds skirt steak
• 1/2 white onion
• 1/2 cup orange juice
• 1/2 cup soy sauce
• 1/2 cup cilantro
• 4 cloves garlic
• 1 jalapeno
• Salt, red oregano, cumin
• 2-3 cloves garlic (for pickling)
• White vinegar, water, bay leaf, dried oregano, honey (for pickling)
• 4 tomatillos
• 3 tomatoes
• 1/2 white onion
• 1/2 habanero
• Olive oil
• 2 ripe avocados
• Lemon
• Potatoes (Yukon Gold)
• Salt
• Oil for frying
• Sour cream
• Cheese

Instructions

1. Marinate skirt steak with orange juice, soy sauce, cilantro, garlic, jalapeno, salt, oregano, and cumin. Refrigerate for 4 hours.
2. Pickle jalapenos by combining garlic, white vinegar, water, bay leaf, oregano, salt, and honey. Boil and set aside.
3. Make salsa by cooking tomatillos, tomatoes, onion, habanero in olive oil, then blend with cilantro.
4. Prepare Pico de Gallo with tomatoes, jalapeno, onion, salt, and lemon juice.
5. Make guacamole by mashing avocados with lemon juice, salt, and garlic.
6. Boil potatoes, then fry twice at different temperatures for perfect French fries.
7. Cook marinated skirt steak in hot oil until caramelized.
8. Assemble burrito with sour cream, guacamole, French fries, steak, salsa, Pico de Gallo, cheese, and pickled jalapenos.
9. Roll burrito, fry briefly, and serve.
10. Enjoy your California Burrito with crispy French fries and flavorful carne asada!

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