Overstuffed Surf N Turf Burrito
Burritos are Delicious
Aside from being convenient and versatile with fillings, burritos are one of the greatest food creations ever. They are great for breakfast, lunch and dinner! Not sure what to eat? Grab a burrito. Running late for work and breakfast has to be on the go? Grab a burrito. Don’t feel like cleaning a lot of pots and pans from cooking dinner? MAKE a burrito! Ok, I’ll calm down. But as you can tell, I do love a good burrito especially when the fillings are amazing.
This time I decided to try my hand at a dish I had not had in a long time. I enjoy a good steak and shrimp/lobster surf n turf plate when the cravings hit. However, in a burrito, it is all the more delicious!
Ingredients
- 1 cup of shrimp
- 1/2 lb of skirt steak
- 3 limes
- Mexican Sour Cream (Agria)
- 1 lb of pinto beans
- 1 cup of white rice (rinsed) / 1 cup of water
- 2 avocados
- Cilantro
- 3 jalapenos
- 1 Roma tomato
- 1/2 white onion finely diced
- Salt, Pepper, and Steak seasoning
- 2 Garlic cloves
- Chipotle pepper and juice
- 1/2 cup of cheddar cheese
- 1/2 cup of pepper jack cheese
- 1 flour tortilla burrito sized
Instructions
For the Pinto Beans
Rinse and clean the pinto beans removing dirt and any damaged ones. I soak mine overnight (8-24 hours is fine to prevent fermentation). After soaking, drain and rinse the beans. Place in an instapot, fill 1/2 way with water, 1 tablespoon of salt, 1 jalapeno and 1/4 onion. Set timer for 45 minutes on high pressure and allow pressure to release naturally.
For the Rice
Clean and rinse the rice until the water runs clear. In the instapot, I like to coat the bottom with a little neutral oil (avocado oil) add the rice and 1 cup of water. Season with salt. I also like to add a dash of garlic and onion powder. Set timer for 3 minutes on high pressure and allow pressure to release naturally.
For the Pico de Gallo
Dice 1/2 of a white onion, 2 jalapenos, 1 Roma tomato and a handful of cilantro. Salt to taste and add the juice of one lime. If you’re not a fan of heat, you can optionally remove the seeds from the jalapenos.
For the chipotle sour cream
Add 1/2 cup of Mexican sour cream agria, 1 chipotle pepper and a tablespoon of the juice, the juice of one lime, 1 garlic clove and salt and pepper to taste. Blend until smooth
For the avocado cream
In a blender, add 2 avocados cut in half, the juice of one lime, a handful of cilantro, 1 garlic clove, 1/2 cup of Mexican sour cream agria, 1/2 cup of water (or less for desired consistency) and blend until smooth
For the skirt steak
Place in a large bowl and add the skirt steak, the juice of one lime, salt, pepper, and steak seasoning. Allow to marinate at least two hours.
Cooking and Assembly
In a cast iron skillet, on medium heat, place a little neutral oil and add the skirt steak. I like mine medium rare and cooked each side for about 3 1/2 minutes. After cooking, allow the steak to rest. Add the shrimp, season with salt, pepper and steak seasoning and cook 2 minutes per side.
I decided to make refried beans with my burrito. I added one tablespoon of lard and two large scoops of the pinto beans and mashed to the desired consistency.
Heat one large flour burrito sized tortilla on a skillet or comal. Add the beans followed by the rice. The beans will help the rice stay in place. Add a blend of cheddar and pepper jack cheese. Next add the skirt steak topped with shrimp. Add the avocado cream, 1 large scoop of pico de gallo and then dress with the chipotle sour cream. Fold and wrap in foil.
Enjoy!
