This is a “sketch” recipe to capture the gist of one of our new favourite Mexican-themed meals. Note that this recipe supposedly originated in San Diego and was a favourite of the local surfers.

Ingredients:

• skirt or flank steak (We use sirloin but you could use almost any beef)
• Marinade of orange juice, lime juice, soy sauce, garlic and onion
• Cumin, chili powder and smoked paprika for the steak
• Shredded cheddar cheese
• “Mexican” French fries – Take any restaurant style frozen French fries, prepare according to the directions on the package but before baking, add salt, pepper, garlic powder, ground cumin and chipotle pepper
• Salsa
• Avocado crema (sour cream, guacamole, mayo, lime juice, cumin, salt and garlic powder)
• Large flour tortilla shells

Directions:

1. How you cook your steak will affect preparation. If you intend on grilling, leave the steak whole and add to the marinade. If you are using a skillet (like we did), cut your steak against the grain into thin slices and then add to a freezer bag with the juice of an orange, lime, soy sauce, onion and garlic. Coat thoroughly and refrigerate.
2. Whether grilling or frying, remove the meat from the marinade and then season with cumin, chili powder and smoked paprika. Grill then slice or alternatively, fry your slices (we use a big cast iron pan)
3. Prepare fries (with seasoning) according to directions.
4. Assemble your burrito – steak, fries, cheese, avocado crema and salsa
5. As an added step, we bake our burritos for a few minutes in the oven on a cookie sheet or pizza stone