Name: California Burrito
Prep time: 8 h 30 min
Cook time: 20 min
Total time: 8 h 50 min
Yield: 5
Ingredients: Juice of 2 oranges; Juice of 1 lemon; Juice of 1 lime; 1/2 cup olive oil; 1/4 cup finely chopped cilantro; 1/2 cup soy sauce; 4 cloves of garlic, grated; 1 tablespoon each: chili powder, cumin, paprika, oregano; 3 chipotle peppers, finely chopped; 3 slabs of flank steak (can also use skirt, hanger, sirloin); 4 ripe avocados; 1/4 cup red onion (finely diced); 1/4 cup cilantro (finely chopped); Juice of 1 lime; 1 jalapeño (finely diced); 1 garlic clove (grated); Salt & Pepper to taste; 6 yellow potatoes; Salt to taste; Oil for frying; 3 tomatoesGrill; 4 cob of corn; Vegetable oil; Salt; Extra large tortillas; Monterey jack cheese; Sour cream

Instructions

For steak & corn:

Add marinade ingredients into a large bowl and whisk to combine.
Add steak into the marinade and ensure the steak is covered. Cover with plastic wrap and allow to sit in the fridge for at least 4 hours but preferably overnight.
When ready to cook, preheat grill or barbecue to 450F. Cook steak 5 minutes per side or until 130F-135F internal.
Add the corn to a plate and cover the cobs in a tbsp of vegetable oil. Add the corn on the grill when you add the meat and grill until charred on the outside. Season with salt.
Add the leftover marinade to a medium pot and simmer over medium-low heat for about 20 minutes. I like to use this liquid to store the steak in after to keep it flavourful!

For fries:

Wash and cut potatoes into strips and add to a large pot of cold water. Salt generously and bring the pot to a boil.
Once boiling, allow fries to cook for 4-6 minutes or until slightly soft but still hold their shape.
Drain and set on a pan to release moisture until ready to fry.
Preheat oil to 350F. Cook fries in batches for about 7-10 minutes or until fully cooked but little colour.
Remove and heat the oil to 375F. Add the fries in batches once again for about 4-5 minutes or until golden brown and crispy.
Sprinkle salt immediately after removing them from the oil.

For guacamole & salsa:

Add all ingredients for guacamole into a bowl and stir until smooth. Allow to sit in the fridge covered until ready to eat.
For salsa, add quartered tomatoes into a food processor until roughly chopped. Add in the rest of the ingredients and blitz until smooth but still has texture. Set aside in the fridge until ready to eat.

To assemble:

Warm tortilla and add sour cream, guacamole, steak, cheese, corn, salsa and french fries. Roll up tightly and toast in a pan on medium heat until golden brown on both sides. Enjoy :)

California Burrito