Special Burrito Recipe

Prepare and cook tripas

If not pre-cleaned, rinse tripas thoroughly. Parboil tripas in simmering salted water for 1 to 1.5 hours until tender; drain and pat dry. Chop into bite-sized pieces. In a bowl combine 1 tablespoon oil, 1/2 tablespoon lime juice, 1 minced garlic clove, 1/3 teaspoon cumin, 1/3 teaspoon smoked paprika, 1/3 teaspoon oregano, 1/4 tsp salt and a pinch of pepper; toss tripas to coat and marinate 15–30 minutes. Heat 1 tablespoon oil in a heavy skillet over medium-high heat; add tripas and cook, stirring, until crisped and browned in places, 8–12 minutes. Remove from heat and keep warm.

Marinate and cook fish

Pat fish pieces dry. In a bowl combine 1 tablespoon oil, 1 tablespoon lime juice, 1 minced garlic clove, 1/3 teaspoon cumin, 1/3 teaspoon smoked paprika, 1/3 teaspoon oregano, 1/4 tsp salt, 1/8 tsp pepper and optional 1/2 tsp minced chipotle. Toss fish gently to coat and marinate 10–15 minutes (do not over-marinate or fish will firm up). Heat 1 tablespoon oil in a nonstick skillet over medium-high. Sear fish pieces 2–3 minutes per side until cooked through and opaque; remove and keep warm, breaking into large flakes.

Marinate and cook shrimp

Pat shrimp dry. In a bowl combine 1 tablespoon oil, 1 tablespoon lime juice, 1 minced garlic clove, 1/3 teaspoon cumin, 1/3 teaspoon smoked paprika, 1/3 teaspoon oregano, 1/4 tsp salt, 1/8 tsp pepper and optional 1/2 tsp minced chipotle. Toss shrimp and marinate 10 minutes. Heat 1 tablespoon oil in a skillet over medium-high heat; cook shrimp 2–3 minutes per side until pink and opaque; remove and keep warm.

While protein cooks, heat 1 tablespoon oil in a separate skillet over medium. Add thinly sliced onion and red bell pepper; season with a pinch of salt and cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Stir in half the chopped cilantro and remove from heat. Keep shredded cabbage or romaine ready for assembly.

In a small bowl, mix the sour cream (or crema) with remaining 1 tablespoon lime juice, a pinch of salt, and 1/4 teaspoon smoked paprika or a splash of hot sauce to make a quick crema. Warm salsa verde or use pico de gallo at room temperature.

Warm tortillas in a dry skillet or microwave until pliable (20–30 seconds in microwave or 30 seconds per side in skillet). Lay one tortilla flat. Spread about 2 tablespoons crema toward the center. Add 1/4 cup shredded cabbage, 1/4 cup cooked filling (choose tripa, fish, or shrimp), 2 tablespoons sautéed onion/pepper, 2 tablespoons salsa, 2 tablespoons shredded cheese, a few avocado slices, and a sprinkle of cilantro and pickled jalapeños if using. Fold bottom up over filling, then fold sides in and roll tightly to form the burrito. Repeat for remaining tortillas and fillings.

Optional: Heat 1/2 tablespoon butter or oil in a skillet over medium and place burrito seam-side down; toast 1–2 minutes per side until golden and sealed. Slice in half if desired. Serve with lime wedges and extra salsa on the side.