A delicious California Burrito featuring homemade Sonora Style tortillas, grilled steak, fresh pico de gallo, creamy guacamole, and crispy French fries, all rolled up and seared.
First, prepare the Sonora Style burrito tortillas. Mix 500g all-purpose flour and 10g salt in a bowl. Add 115g lard and use your hands to mash it into a sandy dough. Incorporate 1 1/4 cup warm water and knead the dough for 5 minutes. Cover the dough and let it rest for 30 minutes. After resting, roll out 115g balls of dough, lightly coat each ball in oil, and let them rest covered for another 30 minutes. When ready, roll out each tortilla on a floured surface until extremely thin. Cook each tortilla in a pan on medium-high heat until light golden brown bubbles appear, then cover them immediately after cooking.
Next, prepare the Pico de Gallo. Dice 2 cups of cherry tomatoes and mix them with 1/2 of a small diced red onion, 1/3 cup of finely chopped cilantro, the juice from 2 limes, and salt to taste.
Then, prepare the Guacamole. Crush 1 clove of garlic and 1 tablespoon of olive oil in a Molcajete (or mortar and pestle) until it forms a paste. Mash in 4 hass avocados, 1/2 of a small diced red onion, 1 jalapeno, 1/2 cup of finely chopped cilantro, the juice from 2 limes, and salt to taste.
To assemble the burrito, place a Sonora Style tortilla flat. Add a generous amount of Monterey Jack Cheese to the lower end, then top it with grilled steak (like ribeye). Layer on the prepared Pico de Gallo, followed by the fresh Guacamole. Add a layer of sour cream, then crispy French fries, and finish with another layer of cheese. Roll up the burrito tightly and sear it in a pan until golden. Serve with your favorite hot sauce, such as Arbol salsa. Enjoy!
