Salsa: Add all ingredients to a blender and blend until smooth. Season with salt and pepper to taste and set aside.
Guacamole: Using a fork, mash all ingredients together in a bowl. Season with salt and pepper to taste. Set aside.
Fries: Cut the potatoes into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water for 10 minutes. Drain well and pat dry with a towel before frying. Heat the oil in a heavy bottom skillet or pot to 300°F. Add your fries to the oil and cook until they start to soften but are not yet browned (cook in batches if needed). Remove potatoes from oil and layout on a paper towel-lined baking sheet to drain excess grease. Increase the oil temperature to 365°F, return the potatoes to the oil and cook until crispy and golden brown (cook in batches if needed). Remove to a paper towel-lined baking sheet and immediately season with salt to taste. Then set aside.
Burrito: Heat the olive oil in a skillet or non-stick pan over medium heat. Season the steak on both sides with taco seasoning and salt. Cook on both sides to the desired temperature using a thermometer (see below) then set aside to rest for 3-5 minutes before slicing against the grain. (If using ground beef, brown the beef in the pan with the taco seasoning, breaking it up into smaller pieces until it is no longer pink. Remove from the pan with a slotted spoon and set aside.)
Spread the sour cream on the tortilla, then the guacamole, beef, cheese, french fries, and salsa. Fold in the ends and roll up tight. Cut in half and serve with shredded lettuce and diced tomato on the side.
Optional: Using the same pan from cooking the beef over medium heat. Place the burritos seam side down, (one at a time if needed), for about 1-2 minutes per side, until golden brown.