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.
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.
Big Burrito! Surf And Turf!
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.
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