California Burrito Style (Print Version)

# Ingredients:

→ Base

01 - 1 pineapple, peeled and sliced thin (optional)
02 - 1 batch of fire roasted salsa (store-bought works too)
03 - 1 batch of Mexican-style fries
04 - 1 batch of carne asada
05 - 2-3 cups of shredded cheese, your favorite mix (Mexican blend, cheddar, or pepper jack)
06 - 8 to 10 tortillas, large size for burritos

→ Avocado Crema

07 - 1/4 cup mayo
08 - 1 cup sour cream
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon ground cumin
11 - 2 large ripe avocados
12 - 1/2 teaspoon salt
13 - Juice from 2 tablespoons of fresh lime

# Instructions:

01 - Blend together crema ingredients until smooth. Set up carne asada marinade, and get street fries ready.
02 - Cook the carne asada as directed, then grill pineapple slices for a few minutes on both sides until charred beautifully.
03 - Wrap tortillas tightly in foil and pop them in a 350°F oven for about 10 minutes so they’re soft and flexible.
04 - In the center of each tortilla, pile on the carne, fries, crema, salsa, pineapple, and cheese. Wrap it all up burrito-style.
05 - Quickly pan-fry the wrapped burritos in a lightly oiled skillet until all sides have a golden, crispy finish.

# Notes:

01 - Use guac and sour cream as a swap for avocado crema.
02 - These hold up great in the freezer for three months.
03 - Microwave or bake in the oven to reheat.

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