Surf & Turf Burrito Recipe

Marinate steak and shrimp

In a bowl combine 2 tbsp olive oil, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp minced chipotle (if using). Divide marinade: place skirt steak in a shallow dish and pour half the marinade over it, turning to coat. Place shrimp in a separate bowl and toss with remaining marinade. Cover and refrigerate steak 30–60 minutes and shrimp 15–30 minutes while preparing other components.

Cook carne asada

Heat a heavy skillet or grill over high heat until very hot. Pat steak dry, season lightly if needed. Cook steak 3–4 minutes per side for medium-rare (thicker steaks may need longer). Transfer to a cutting board and rest 8–10 minutes. Slice thinly against the grain into bite-sized strips.

Cook shrimp

In the same skillet over medium-high heat add a little oil if needed. Add marinated shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just firm. Remove from pan and keep warm. Reserve any pan juices for finishing if desired.

In a medium saucepan over medium heat, cook diced bacon until crisp, about 5–7 minutes. Remove most of the rendered fat leaving about 1 tbsp in the pan. Add 1/2 cup diced onion and optional 1/2 chopped jalapeño; sauté until translucent, about 3 minutes. Add 1 minced garlic clove and 1/2 tsp ground cumin; cook 30 seconds until fragrant.

Add 2 cups cooked pinto beans, 1 diced roma tomato and 1/2 cup chicken broth. Stir, bring to a gentle simmer and cook 8–10 minutes until slightly thickened. Taste and season with 1/2 tsp kosher salt and additional pepper if needed. Stir in 2 tbsp chopped cilantro at the end. Keep warm for assembly.

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 cup rinsed long-grain rice and sauté, stirring frequently, until rice is lightly golden, about 4–5 minutes.

Add 1/4 cup diced onion and cook 2 minutes more. Stir in 3 tbsp tomato sauce, 1.75 cups chicken broth, 1/2 tsp ground cumin, 1/4 tsp garlic powder and 1/2 tsp salt. Bring to a boil, then reduce to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand covered 5 minutes. Fluff with a fork and stir in optional 1 tbsp chopped cilantro. Keep warm for assembly.

Red salsa (roasted)

If using fresh tomatoes, roast 2 tomatoes, 1 serrano/jalapeño and 1/4 cup quartered onion under a broiler or in a skillet until charred on all sides (about 6–8 minutes). Transfer to a blender with 2 tbsp cilantro, 1 tbsp lime juice and 1/4 tsp salt. Blend to a chunky-smooth consistency. Taste and adjust salt or heat.

Green salsa (salsa verde)

Place 5 husked tomatillos and 1 jalapeño (stem removed) in a saucepan of simmering water for 4–5 minutes until softened, or roast until charred. Drain and blend with 1 garlic clove, 2 tbsp cilantro, 1 tbsp lime juice and 1/4 tsp salt until smooth. Adjust seasoning to taste.

Crema

In a small bowl whisk together 1/2 cup sour cream or Mexican crema with 1 tsp hot sauce or a splash of water to thin if desired, and 1/2 tsp lime zest. Season with a pinch of salt. Chill until assembly.

Warm the 4 large flour tortillas: heat a dry skillet over medium-high, brush each tortilla lightly with neutral oil or butter and warm 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean towel to stay warm.

Lay a warmed tortilla flat. Spoon approximately 1/2 cup Spanish rice down the center, then 1/2 cup charro beans. Add a portion of sliced carne asada (about 3–4 oz) and 3–4 oz cooked shrimp. Sprinkle about 1/4 cup shredded cheese, a spoonful each of red salsa and green salsa (to taste), drizzle 1–2 tbsp crema, and add pickled red onions and cilantro leaves as desired.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Place seam-side down on the hot skillet and press gently, toasting 1–2 minutes per side to seal and warm through. Remove and let rest 1 minute.

Slice burrito in half if desired and serve with lime wedges on the side. Garnish with extra salsa, crema or cilantro.