Shrimp and Mahi-Mahi Burrito

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  4.0 – 1 reviews  • Shrimp
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

  1. 400 grams (14 ounces) peeled jumbo shrimp
  2. 400 grams (14 ounces) marinated mahi-mahi fillet (see Cook’s Note)
  3. 120 grams (4 ounces) onion, diced
  4. 120 grams (4 ounces) green bell pepper, diced
  5. 120 grams (4 ounces) tomato, diced
  6. 80 grams (3 ounces) corn
  7. 160 grams (5.5 ounces) shredded cheese (a mix of Cheddar, Monterrey Jack, Chihuahua and Asadero)
  8. 4 large flour tortillas
  9. 200 grams (7 ounces) refried pinto beans
  10. 200 grams (7 ounces) Mexican-Style Tomato Rice, recipe follows
  11. 160 grams (5.5 ounces) lettuce, shredded
  12. 120 grams (4 ounces) Pico de Gallo, recipe follows
  13. 20 grams (3 ounces) chives, minced
  14. Guacamole
  15. Salsa Roja
  16. Chipotle Sauce
  17. Habanero Salsa
  18. Salsa de Tamarindo
  19. Vegetable oil, for pan
  20. 1/2 onion, diced
  21. 1 clove garlic, chopped
  22. 1 cup rice
  23. 2 cups tomato puree
  24. 2 tomatoes, cubed
  25. 1/2 onion, cubed
  26. 10 leaves fresh cilantro, chopped
  27. Juice of 1 lime
  28. Salt
  29. 6 avocados
  30. 1/2 onion, coarsely chopped
  31. 50 grams (2 ounces) fresh cilantro
  32. Juice of 2 limes
  33. Salt
  34. 1 kilogram (2.2 pounds) tomato
  35. 1/2 onion
  36. 1 clove garlic
  37. Fresh cilantro
  38. Salt and pepper
  39. 1 scoop chipotles in adobo
  40. 1/2 liter (17 ounces) milk
  41. 2 tablespoons cream cheese
  42. Salt
  43. 1 kilogram (2.2 pounds) habanero peppers
  44. 1/2 onion
  45. 1 scoop chipotles in adobo
  46. Tamarind sauce

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. The rolled burritos are wrapped in foil and ready to serve!
  5. 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.
  6. Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well.
  7. Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.
  8. Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.
  9. Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.
  10. Grill the habaneros and the onion half. Add to a blender with water and salt; blend well.
  11. Add the chipotles and some tamarind sauce to a blender; blend well.

 

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