AN ABSOLUTELY PERFECT CALIFORNIA BURRITO AT HOME! | SAM THE COOKING GUY



It’s been 4 long years since we last made a version of this – so today we’re remaking it, from the ground up, and wow is it perfect! Plus we’ve launched a new product!! 🔪

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00:00 Intro
1:42 Making a marinade & marinating steak
2:53 Peeling & Slicing potatoes
3:36 Making the 1st sauce
4:16 Making the 2nd sauce
5:28 Making guacamole
6:36 Deep frying fries
7:19 Grilling steak & finishing fries
9:05 THE NEW LIMITED EDITION CARVING SET
10:06 Cutting steak
11:08 Building
12:43 First Bite
13:28 Nakiri Giveaway & Outro

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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.

If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.

Cooking doesn’t have to be hard, it just has to be delicious.

THANK YOU ❗️

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24 Comments

  1. I was born and raised in California, along with many that I grew up with in OC CA. Somehow we never knew about this "CA" burrito. We always ate Alerto's/Alberto's burritos/chimichangas, or any other taqueria in our area, all the way to Tijuana. I'm just surprised we never heard this burrito until recently in our mid/late 40's. True story, we actually all met up this past weekend for a wedding (CA childhood friend got married) and all were dumbfounded about this CA burrito that none of us heard of. Maybe it wasn't popular in our area in Santa Ana CA or a new trend like Birria Tacos. Anyways, it's look really good but i guess we are old school. Thank you for the video!

  2. A burrito should be put back on the hot top and crisped up post roll. It’s the difference between gummy burrito and crispy one. It’s a step not to be skipped.

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