Burrito Jalisco Recipe

Make the marinade and marinate proteins

In a large bowl combine 3 tbs olive oil, 2 tbs lime juice, 3 minced garlic cloves, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1.5 tsp salt and 0.75 tsp black pepper. Divide the marinade into two portions: toss steak and chicken in one portion to coat; place shrimp in a separate small bowl and toss with about 1 tbs of the marinade (reserve remaining marinade). Marinate steak and chicken for at least 30 minutes (up to 2 hours) refrigerated; marinate shrimp 15–30 minutes.

Grill or sear the proteins

Preheat a grill or large heavy skillet over medium-high heat. For the steak: cook 3–5 minutes per side (depending on thickness) until desired doneness (medium rare to medium recommended). Transfer to a cutting board and rest 5 minutes, then thinly slice against the grain. For the chicken: cook strips 4–6 minutes per side until internal temperature reaches 165°F (74°C). Slice if needed. For the shrimp: grill or sauté shrimp 1–2 minutes per side until opaque and pink. Keep all proteins warm and set aside.

Sauté peppers and onions

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the thinly sliced yellow onion and both bell peppers. Season with 0.5 tsp salt and 0.25 tsp black pepper. Sauté, stirring occasionally, until softened and lightly charred, about 8–10 minutes. If desired, add 1–2 tbs of the reserved marinade toward the end to boost flavor. Remove from heat and keep warm.

Cook the rice

In a medium saucepan heat 1 tbs olive oil over medium heat. Add 0.5 chopped onion and 1 minced garlic clove; sauté 2–3 minutes until translucent. Stir in 1 cup long-grain rice and 1 tbs tomato paste; cook 1 minute to coat the rice. Add 2 cups chicken broth and 0.5 tsp salt. Bring to a simmer, reduce heat to low, cover and cook 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, fluff with a fork and stir in 2 tbs chopped cilantro if using.

Make the cheese dip

In a small saucepan over low heat combine 8 oz cubed processed cheese (or cheddar), 0.5 cup milk and 0.5 cup drained diced tomatoes with chiles. Stir frequently until cheese is melted and smooth, about 6–8 minutes. If too thick, add a splash more milk. Keep warm on very low heat, stirring occasionally.

Prepare sour cream and garnishes

Place 0.5 cup sour cream in a small bowl; squeeze lime wedges and have 2 tbs chopped cilantro ready for topping.

Assemble burritos

Warm 4 large flour tortillas briefly in a dry skillet or microwave until pliable. On each tortilla, layer about 1/4 cup cooked rice in the center, then divide sliced steak, chicken strips and 3 shrimp per tortilla (or a preferred mix) so each burrito has a portion of each protein (~3–4 oz protein per burrito). Top proteins with sautéed peppers and onions (about 1/3–1/2 cup), sprinkle 1/4 cup shredded cheese, and spoon 2–3 tbs warm cheese dip over the fillings. Add 1 tbs sour cream and a sprinkle of cilantro. Fold in the sides and roll tightly to form a burrito.

Toast (optional) and serve

Heat 1 tbs vegetable oil or butter in a clean skillet over medium heat. Place burritos seam-side down and toast 1–2 minutes per side until golden and crisp and the cheese inside is melted. Serve each burrito with additional cheese dip and sour cream on the side and a portion of the cilantro rice; garnish with lime wedges.