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California Burrito
What state makes the best burritos? I have to say California! I grew up in San Diego and the Midwest. I was born in the Midwest, and while I was still an infant, my mom moved us to San Diego, CA, for the first time. I said the first time because we went back and forth from the CA to the mid-west during my life. Growing up in SD, I was blessed to enjoy some of the best tacos, rolled tacos, and fire burritos like this California burrito. After doing some research, I found that it sounds like this CA burrito was created in SD during the 80s. I dont know how true this is, but if you have never tried this burrito, you are missing out. I used Lion's Mane mushroom to replace the steak. The burrito also has seasoned fries, pico de gallo, vegan cheese guacamole, and macadamia sour cream will also be found.
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Shopping ListÂ
Ingredients
- 12-14 oz Lion's Mane mushroom
‍
Marinade
- 3 Tbsp lime juice
- 2 Tbsp orange juice
- 1/3 cup liquid amino
- 2 tsp minced garlic
- 1/4 cup fresh chopped cilantro
- 2 tsp cumin
- 3 Tbsp avocado oil
- salt & pepper to taste
‍
Macadamia Sour Cream
- 1.5 cups unsalted macadamia nuts (You can use cashews as well)
- 1/2 cup unsweetened, unflavored plant-based milk OR water
- 2 Tbsp lemon juice
- pinch of salt
‍
Additional Ingredients
- seasoned fries
- pico de gallo
- vegan shredded cheese
- guacamole
- small red onion
- burrito shells
Directions
- In a bowl, combine all Marinade ingredients together
- Chop Lion’s Mane mushroom into small pieces and place into the Marinade. Coat well and allow to sit for 2-3 hours, if possible
- In a blender, combine all Macadamia Sour Cream ingredients. Blend until smooth. Set aside
- Prepare Additional Ingredients, if making pico de gallo & guacamole from scratch. Chop red onion. Air-fry seasoned fries until crispy
- In a saute pan, heated to medium-high, cook the chopped red onion until slightly caramelized then add the marinated Lion’s Mane mushroom. Cook until the mushroom is charred and crispy on the edges (or to preferred texture)
- Stuff the burrito shell (or shells, if you are hungry) with preferred ingredients and roll tightly
- To make a crispy burrito, in a clean saute pan, add a small amount of oil. Cook each side of the burrito on medium until lightly golden. Enjoy with the Macadamia Sour Cream!
Shopping ListÂ
Ingredients
- 12-14 oz Lion's Mane mushroom
‍
Marinade
- 3 Tbsp lime juice
- 2 Tbsp orange juice
- 1/3 cup liquid amino
- 2 tsp minced garlic
- 1/4 cup fresh chopped cilantro
- 2 tsp cumin
- 3 Tbsp avocado oil
- salt & pepper to taste
‍
Macadamia Sour Cream
- 1.5 cups unsalted macadamia nuts (You can use cashews as well)
- 1/2 cup unsweetened, unflavored plant-based milk OR water
- 2 Tbsp lemon juice
- pinch of salt
‍
Additional Ingredients
- seasoned fries
- pico de gallo
- vegan shredded cheese
- guacamole
- small red onion
- burrito shells
Directions
- In a bowl, combine all Marinade ingredients together
- Chop Lion’s Mane mushroom into small pieces and place into the Marinade. Coat well and allow to sit for 2-3 hours, if possible
- In a blender, combine all Macadamia Sour Cream ingredients. Blend until smooth. Set aside
- Prepare Additional Ingredients, if making pico de gallo & guacamole from scratch. Chop red onion. Air-fry seasoned fries until crispy
- In a saute pan, heated to medium-high, cook the chopped red onion until slightly caramelized then add the marinated Lion’s Mane mushroom. Cook until the mushroom is charred and crispy on the edges (or to preferred texture)
- Stuff the burrito shell (or shells, if you are hungry) with preferred ingredients and roll tightly
- To make a crispy burrito, in a clean saute pan, add a small amount of oil. Cook each side of the burrito on medium until lightly golden. Enjoy with the Macadamia Sour Cream!
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