| Level: | Advanced |
| Total: | 10 hr 20 min |
| Active: | 1 hr 50 min |
| Yield: | 4 burritos |
| Level: | Advanced |
| Total: | 10 hr 20 min |
| Active: | 1 hr 50 min |
| Yield: | 4 burritos |
Ingredients
- 400 grams (14 ounces) peeled jumbo shrimp
- 400 grams (14 ounces) marinated mahi-mahi fillet (see Cook’s Note)
- 120 grams (4 ounces) onion, diced
- 120 grams (4 ounces) green bell pepper, diced
- 120 grams (4 ounces) tomato, diced
- 80 grams (3 ounces) corn
- 160 grams (5.5 ounces) shredded cheese (a mix of Cheddar, Monterrey Jack, Chihuahua and Asadero)
- 4 large flour tortillas
- 200 grams (7 ounces) refried pinto beans
- 200 grams (7 ounces) Mexican-Style Tomato Rice, recipe follows
- 160 grams (5.5 ounces) lettuce, shredded
- 120 grams (4 ounces) Pico de Gallo, recipe follows
- 20 grams (3 ounces) chives, minced
- Guacamole
- Salsa Roja
- Chipotle Sauce
- Habanero Salsa
- Salsa de Tamarindo
- Vegetable oil, for pan
- 1/2 onion, diced
- 1 clove garlic, chopped
- 1 cup rice
- 2 cups tomato puree
- 2 tomatoes, cubed
- 1/2 onion, cubed
- 10 leaves fresh cilantro, chopped
- Juice of 1 lime
- Salt
- 6 avocados
- 1/2 onion, coarsely chopped
- 50 grams (2 ounces) fresh cilantro
- Juice of 2 limes
- Salt
- 1 kilogram (2.2 pounds) tomato
- 1/2 onion
- 1 clove garlic
- Fresh cilantro
- Salt and pepper
- 1 scoop chipotles in adobo
- 1/2 liter (17 ounces) milk
- 2 tablespoons cream cheese
- Salt
- 1 kilogram (2.2 pounds) habanero peppers
- 1/2 onion
- 1 scoop chipotles in adobo
- Tamarind sauce
Instructions
- First we add the shrimp and fish to the grill. Then we add the onion, bell pepper, tomato and corn. We cook everything well and then top it all with the shredded cheese, letting the cheese start to melt.
- At this point, we heat the tortillas up on the grill and transfer them to the prep table. The tortillas are layered with refried beans, Tomato Rice, the ingredients from the grill, lettuce and pico de gallo, and sprinkled with chives.
- We then add all five salsas before rolling up those fine burritos. The rolled burritos are placed back on the grill and cooked for a solid 30 seconds on all four sides, until crispy outside and heated through.
- The rolled burritos are wrapped in foil and ready to serve!
- Heat oil in a paella pan. Add the onions and garlic; cook until softened. Add the rice; fry until toasted. Add 2 cups of tomato puree. Simmer for 30 mins.
- Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well.
- Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.
- Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.
- Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.
- Grill the habaneros and the onion half. Add to a blender with water and salt; blend well.
- Add the chipotles and some tamarind sauce to a blender; blend well.