Burrito 'el Gordo' Recipe
Nicely marinated grilled steak, shrimp and chicken, with rice, black beans, cheese, sour cream, topped with a delicious medium-spicy red sauce and cheese dip
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Ingredients
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Protein Marinade
Burrito Filling
Red Sauce
Cheese Dip
Method
Marinating the Proteins
- 1
Prepare the Marinade
In a bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Mix well.
- 2
Marinate the Proteins
Add the steak, shrimp, and chicken into the marinade. Ensure all proteins are well coated. Cover and let marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Cooking the Proteins
- 3
Grill the Proteins
Preheat the grill to medium-high heat. Grill the steak for about 5-7 minutes on each side (or until desired doneness), shrimp for about 2-3 minutes per side, and chicken for about 6-8 minutes on each side, until fully cooked. Remove from the grill and let rest for 5 minutes before slicing.
Preparing the Red Sauce
- 4
Cook the Red Sauce
In a saucepan over medium heat, heat olive oil. Add the chopped onion and garlic, sautéing until translucent. Stir in the tomato sauce, chili powder, cayenne pepper, and salt. Simmer for 10 minutes, stirring occasionally.
Making the Cheese Dip
- 5
Prepare the Cheese Dip
In a saucepan over low heat, combine softened cream cheese, shredded cheese, and milk. Stir continuously until melted and smooth. If using, add chopped jalapeños for extra heat.
Assembling the Burrito
- 6
Layer the Ingredients
On a large flour tortilla, layer cooked rice, black beans, grilled steak, shrimp, chicken, shredded cheese, and sour cream.
- 7
Wrap the Burrito
Fold in the sides of the tortilla and roll tightly from the bottom to the top to secure all the fillings.
- 8
Serve
Place the burritos on a plate, drizzle with red sauce and cheese dip. Serve warm.
