California Burrito Bowl Recipe: Chipotle-Style Carne Asada Bowl

How to make it

1. Prepare the carne asada. Either marinate the steak for several hours for deeper flavor, or simply rub the meat with olive oil and a robust carne asada seasoning and grill it hot.
2. Make the guacamole and pico de gallo. Fresh versions elevate the bowl, but store-bought works when you’re short on time.
3. Cook the french fries until crispy. Use an air fryer or the oven for a quick result, or make homemade fries if you prefer.
4. Assemble the bowls. Start with chopped romaine tossed lightly with a chipotle vinaigrette or creamy chipotle sauce if desired. Top with diced carne asada, crispy fries, guacamole, pico de gallo, shredded cheddar and your favorite salsa or hot sauce. Serve immediately and enjoy.

Carne Asada

• 1 pound skirt steak, or flank steak
• 1 tablespoon olive oil
• 2 tablespoons carne asada seasoning

Burrito Bowls

• 1 cup french fries
• 1 cup guacamole
• 1 cup pico de gallo
• 4 cups romaine lettuce, chopped
• 2 cups cheddar cheese, shredded

Make the carne asada.

• Rub the skirt steak with olive oil, then coat all sides with the carne asada seasoning. If you have time, marinate the steak for up to 8 hours to deepen the flavor.
• Preheat a grill over high heat until very hot.
• Grill the steak 3–5 minutes per side depending on thickness and cut. Aim for about 135°F for medium-rare. Skirt steak will cook faster than flank.
• Remove the steak from the heat, loosely tent with foil and let it rest while you prepare the other components.

Prepare the burrito bowl fillings.

• Cook frozen french fries in an air fryer or oven until golden and crisp. If using homemade fries, cook according to your preferred method.
• While fries cook, make guacamole and pico de gallo, or use store-bought versions.

Assemble the burrito bowls.

• Divide chopped romaine among four bowls. Top each with ¼ cup guacamole, ¼ cup pico de gallo, ¼ cup crispy fries, and about ¼ pound diced carne asada. Finish with ½ cup shredded cheddar per bowl.
• Optionally drizzle with salsa, hot sauce, creamy chipotle or roasted poblano sauce. Serve immediately for best texture.

• Carne asada seasoning: Combine 4 tablespoons chipotle chili powder, 2 tablespoons ground cumin, 2 tablespoons dried cilantro, 1 tablespoon paprika, 1 tablespoon sea salt, 1 tablespoon garlic powder and 1 tablespoon onion powder. Store in an airtight jar for up to 6 months.
• I like to toss the lettuce lightly with a bit of creamy chipotle sauce before assembling — it adds a smoky, tangy layer that ties the bowl together.
• For extra flavor, toss cooked fries with a pinch of carne asada seasoning before adding them to the bowls.
• Make-ahead steak: You can grill the steak a day or two in advance. Store it whole in an airtight container in the fridge; when ready to serve, dice and briefly reheat in a skillet for a few minutes.
• If you don’t have a grill, a heavy cast-iron skillet or grill pan on the stovetop works well. Heat until smoking hot and sear the steak 4–5 minutes per side, then rest before slicing.