Oaxaca California Burrito with Quesadilla Wrapper · PrimedTable
American🥩 Meat
Oaxaca California Burrito with Quesadilla Wrapper
A San Diego-style California burrito inspired by La Perla, featuring carne asada, pico de gallo, guacamole, French fries, and wrapped in a cheese quesadilla. Highlights include pickled serrano-enhanced pico and perfectly marinated, charred beef.
hanger steak or skirt steakpreferably thin cut~1 lbest.
tomato
~2est.
onion~1est.
pickled serrano pepperscanned, for pickled flavor and heat~¼ cupsest.
avocado1
large flour tortillasfor quesadilla wrapper2
Oaxaca cheese (or mozzarella)shredded, smoked version preferred~6 ozest.
cheddar cheesemixed with other cheese for filling~½ cupest.
Monterey Jack cheese~½ cupest.
French frieskey component of the burrito~2 cupsest.
Steps
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1
Prepare the marinade by combining cilantro with stems, peeled garlic, cumin, brown sugar, kosher salt, pepper, lime zest and juice, neutral oil, and soy sauce in a bowl. Mix thoroughly until well combined.
2
Prepare the steak by butterflying or cutting it thin to increase surface area for mariasing.
3
Place the beef in a zip-lock bag, pour the marinade over it, seal, and refrigerate for at least 2 hours.
4
Make the pico de gallo by chopping tomato, onion, and cilantro. Add diced pickled serrano peppers, lime juice, salt, pepper, and a splash of oil. Mix well.
5
Make the guacamole by halving an avocado, scooping the flesh into a bowl, and mashing lightly until chunky. Add lime juice, salt, pepper, cilantro stems, a splash of pickled serrano liquid, and chopped pickled serranos. Mix gently.
6
Prepare the cheese by shredding or tearing Oaxaca cheese (or mozzarella) into strips. This will be used for the quesadilla wrapper.
7
Grill the beef on a very hot grill for about 2-3 minutes per side, creating a charred exterior while keeping the interior medium-rare. Handle it quickly to preserve the tender texture.
8
Slice the grilled beef against the grain into thin pieces, checking that the doneness reaches medium-rare as desired.
9
Make the quesadilla wrapper by warming two large flour tortillas on a hot griddle or pan. Sprinkle Oaxaca cheese on one tortilla, place the other tortilla on top with cheese side down, and heat until the cheese melts into a unified quesadilla layer.
10
Assemble the burrito quickly on the warm cheese quesadilla: layer the sliced carne asada first, then sprinkle with a mix of cheddar and Monterey Jack cheese. Place pico de gallo on one side and guacamole on the other.
11
Wrap the burrito by folding the edges of the quesadilla inward to enclose the filling, then roll it tightly.
12
Add French fries if forgotten: carefully partially unroll the burrito, layer in the French fries, and re-roll tightly.
13
Serve by topping with extra guacamole and pico de gallo. Cut or eat directly, savoring the crispy cheese quesadilla exterior, tender carne asada, and all the layers of flavor.
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