• Skip to main content
  • Skip to primary sidebar

La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
Home » Beef~Res » Big Burrito! Surf And Turf!

Big Burrito! Surf And Turf!

August 26, 2021Leave a Comment

99 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Finally, the surf and turf burrito I have been imagining in my head for a couple of years! What was I waiting for or afraid of? Afraid of the fact that I know I couldn’t finish it all! Just like tacos, there are endless possibilities when it comes to big burritos.

Salsa Is Life!

I truly believe that without a good salsa, the food just isn’t as good. For me, adding salsa, is like adding salt and pepper to finish the dish. It’s how I grew up though. There was always salsa or bottled hot sauce available at any given time.

https://animoto.com/play/pVJnP1W1d8wbkpP4wh1vQQ

Just Give In To The Burrito Craving Already!

Why do I avoid preparing burritos? Why? So what if I can only finish half! I love leftovers. The key is knowing how to reheat and be creative with any leftovers. Who says you have to use those big tortillas to enjoy burritos? In Mexico, the real burritos are made with medium size flour tortillas that are filled with moderately and rolled. Easy! Still delicious.

When shopping for burrito tortillas, look for the ones that look like they were prepared with lard, lol! They should look like they were not cooked all the way through. The super white thick ones are not it! Plus those have a weird after taste. Just my opinion.
Garlic chile oil on a spoon
Garlic Chile Oil! This is a fun recipe that can be used for so many other dishes!
Red and green salsa in jars and in small bowls
Chile Puya Tomatillo Salsa and Roasted Salsa Verde. I think there should always be at least two salsa choices when enjoying Mexican food. The Roasted Salsa Verde above, I blended smoother than the original recipe on the link. I also cooked it for ten minutes afterwards. That’s why you can’t see the bright green cilantro as in the original recipe.
I am a firm believer in cooking my blended salsa recipes for at least 10 minutes at a light simmer. It truly improves the salsa all around in the end.
Do you love carne asada? I do!
Recipes that require extra steps, but can be used in various ways! That’s how I feel about this garlic chile oil.
There was a time when I first discovered smoked paprika and put it on everything! Lol! I don’t do that anymore, promise
I rarely purchase flour tortillas from the market, but these flour tortillas from El Comal are tasty! They are the closest thing to homemade that I have tried!
pinterest image with header for burrito

Big Burrito! Surf And Turf!

Love beef burritos? Shrimp burritos? Why not have both?
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 2 Servings

Ingredients

  • Garlic chile oil see recipe link above
  • 10 extra large shrimp peeled and cleaned
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 lb thin steaks top round, chuck, rib eye
  • Avocado or olive oil
  • burrito size flour tortillas
  • 1 cup refried beans previously prepared
  • 1 cup Mexican rice previously prepared
  • 1 cup chihuahua or monterey jack cheese shredded
  • red and green salsa your favorites
  • Mexican crema to taste

Instructions

  • To the clean shrimp, pour in 2-3 tablespoons of the garlic chile oil. Add 1/2 tsp smoked paprika, salt and fresh cracked pepper, to taste. Mix well and set aside.
  • To the thin steaks, season lightly with salt and pepper. Then spoon on 2-3 tablespoons of the garlic, chiles and spices at the bottom of the chile oil jar. Drizzle with some oil and mix well to coat well.
  • Preheat two skillets to medium heat for a few minutes. Get ready to multi task! You want to have two dishes with covers ready for when the steak and shrimp are done.
  • When the skillets are hot, to one you will add the shrimp. To the other you will add two of the steaks. Don't overcrowd or they will just steam. The shrimp will cook in about 4 -5 minutes total. Turn as needed. The steak I like to sear for three minutes per side. Transfer shrimp and steak to covered dishes when fully cooked.
  • On a large griddle or skillet at medium/high heat, warm the burrito tortillas. Fold into quarters and transfer to tortilla warmer.
  • Transfer steaks to cutting board and chop or dice small.
  • When ready to assemble the burrito, lay out one of the tortillas on a flat surface. When you begin to add the ingredients, add them closer to you, making sure you will have enough tortilla to cover ingredients when you begin to roll forward. Add some beans, rice, plenty of steak, 5 shrimp, shredded cheese, guacamole, salsa and crema. Once you rolled 3/4 of the way, fold in the sides as tight as you can and finish rolling.
  • Place seam side down in skillet and heat to medium. After a few minutes, you want to start turning the burrito as it browns. If it turns dark too fast, turn the heat down slightly. You can add a little drizzle of oil if you want a crispy more finish. Cook to your liking. Remove from heat and enjoy. Or you can wrap tightly in foil paper and slice in half.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Like this:

Like Loading...

Filed Under: Beef~Res, Burritos, Camarones~Shrimp, Mariscos~Seafood Tagged With: Beef Recipes, Big Burrito, Burritos, Shrimp, Surf and Turf

Previous Post: « Barbacoa With Consomme
Next Post: Extra Soft Conchas! »

Reader Interactions

Would Love to Hear From YouCancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

Never Miss a Recipe

Get all the latest directly to your inbox

View Privacy Policy Before Subscribing

View our privacy policy

Mariscos-Seafood

Chilean Sea Bass in Adobo

chilean sea bass plated

Crispy Masa Crusted Shrimp and Poppers

popper with cheese and bacon filling

More Ceviche & Aguachile!

aguachile verde in a heart shaped cazuela

Filetes de Pescado al Ajillo-Garlic Butter & Lime Cod

You might also like…

Menudo rojo plated

Menudo Rojo

beef tongue in salsa

How To Prepare Beef Tongue

Baked Chicken Flautas-Taquitos

Copyright © 2025 LA PIÑA EN LA COCINA

99 shares
MENU & SEARCH
  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie Settings Accept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
Save & Accept
 

Loading Comments...
 

    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required