Burrito Del Mar Recipe
A flour tortilla stuffed with sautéed scallops, shrimp, fish, celery, carrots, green peppers, onions. Served with Mexican rice and refried beans. Smothered with del mar sauce and melted cheese. Served with sour cream and guacamole.
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Ingredients
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Burrito Filling
Mexican Rice
Refried Beans
Del Mar Sauce
Toppings
Method
Burrito Preparation
- 1
Sauté the Seafood and Vegetables
In a large skillet over medium heat, add olive oil and sauté the diced onions, green peppers, celery, and grated carrots until they are soft, about 5-7 minutes. Add the scallops, shrimp, and fish, cooking until the seafood is opaque and cooked through, approximately 5-6 minutes. Season with salt and set aside.
- 2
Assemble the Burrito
Lay a flour tortilla on a flat surface. Place a generous portion of the seafood mixture in the center of the tortilla. Fold the sides in and then roll from the bottom up to form a burrito. Repeat with the remaining tortillas and filling.
Cooking the Rice
- 3
Prepare the Mexican Rice
In a saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until fragrant. Stir in the rice and toast for 2-3 minutes. Add chicken broth, tomato sauce, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
Making Refried Beans
- 4
Preparing the Del Mar Sauce
- 5
Make the Sauce
In a bowl, mix together the heavy cream, sour cream, lime juice, chopped cilantro, minced jalapeño, and salt. Adjust seasoning to taste.
Finishing Touches
- 6
Assemble the Final Dish
Preheat your oven to 180°C (350°F). Place the assembled burritos in a baking dish, pour the Del Mar sauce generously over the top, and sprinkle with shredded cheese. Bake for 15-20 minutes until the cheese is melted and bubbly.
- 7
Serve
Serve the burritos hot with a side of Mexican rice, refried beans, sour cream, and guacamole.