Mar Y Tierra Premium Burrito Recipe

Prep proteins

Pat the flank steak dry and cut across the grain into 1/4-inch strips. Rinse shrimp under cold water, pat dry, and set aside.

Season

In a bowl combine 2 tbs olive oil, smoked paprika, ground cumin, garlic powder, 1 tsp salt, 1/2 tsp black pepper and 1 tbs fresh lime juice. Toss steak strips in half of the mixture and shrimp in the other half to coat. Let rest 10 minutes while rice cooks.

Cook steak

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add a light drizzle (about 1 tsp) of olive oil. Add steak strips in a single layer (work in batches if necessary) and sear 1.5–2 minutes per side for medium-rare to medium (internal temp ~130–140°F / 55–60°C). Remove to a plate and tent with foil to rest 5 minutes; slice any larger pieces into bite-sized portions.

Cook shrimp

Using the same hot skillet, add remaining 1 tsp olive oil if needed. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from heat. If desired, squeeze a little extra lime over the shrimp.

Cook rice

Rinse the rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 2 cups water, 1 bay leaf and 1/4 tsp salt. Bring to a boil, then reduce to a low simmer and cover. Cook 15–18 minutes until water is absorbed. Remove from heat, discard bay leaf, fluff with a fork and keep warm.

Warm beans

In a small saucepan or microwave-safe bowl, warm the rinsed and drained black beans until hot (about 3–4 minutes on stove or 1–1.5 minutes in microwave). Stir and season with a pinch of salt if needed.

Make pico-style salsa

Combine diced tomatoes, diced red onion, chopped cilantro, finely chopped jalapeño, 1 tbs lime juice and 1/4 tsp salt in a small bowl. Taste and adjust seasoning. Let sit 5–10 minutes to meld flavors.

Prep greens & avocado

Shred romaine and dice avocado. Toss avocado with a tiny squeeze of lime to prevent browning and lightly season with a pinch of salt.

Warm tortilla

Warm the 12-inch flour tortilla in a dry skillet over medium heat for 20–30 seconds per side, or microwave wrapped in a damp paper towel for 15–20 seconds until pliable.

Layer burrito: On the warm tortilla place a line of rice (about 1/2 cup) slightly off center, followed by 1/4 cup warmed black beans, 1/3 of the cooked steak, half the shrimp (4 pcs), 1/4 cup shredded pepper jack, 2 tbs sour cream, 1/4 cup pico-style salsa, shredded romaine and 1/4 cup diced avocado.

Fold and roll: Fold the short edges of the tortilla in toward the filling, then tightly roll from the filled side to form a burrito. Place seam-side down on the skillet and toast over medium heat 1–2 minutes per side to seal and crisp the exterior (press gently with spatula).

Serve: Slice burrito in half if desired. Serve immediately with additional salsa, sour cream, and hot sauce on the side.