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!
Mexican-Style Tomato Rice:
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.
Pico de Gallo:
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.
Salsa de Tamarindo:
Add the chipotles and some tamarind sauce to a blender; blend well.
Marinate the mahi-mahi overnight in 50 grams (2 ounces) of pureed guajillo chile blended with a small amount of water.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.