Shrimp and Mahi-Mahi Burrito
- Level: Advanced
- Yield: 4 burritos
- Total: 10 hr 20 min (includes marinating time)
- Active: 1 hr 50 min
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
Salsas (recipes follow):
Guacamole
Salsa Roja
Chipotle Sauce
Habanero Salsa
Salsa de Tamarindo
Mexican-Style Tomato Rice:
Vegetable oil, for pan
1/2 onion, diced
1 clove garlic, chopped
1 cup rice
2 cups tomato puree
Pico de Gallo:
2 tomatoes, cubed
1/2 onion, cubed
10 leaves fresh cilantro, chopped
Juice of 1 lime
Salt
Guacamole Sauce:
6 avocados
1/2 onion, coarsely chopped
50 grams (2 ounces) fresh cilantro
Juice of 2 limes
Salt
Salsa Roja:
1 kilogram (2.2 pounds) tomato
1/2 onion
1 clove garlic
Fresh cilantro
Salt and pepper
Chipotle Sauce:
1 scoop chipotles in adobo
1/2 liter (17 ounces) milk
2 tablespoons cream cheese
Salt
Habanero Salsa:
1 kilogram (2.2 pounds) habanero peppers
1/2 onion
Salsa de Tamarindo:
1 scoop chipotles in adobo
Tamarind sauce
Directions
- 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.
Guacamole Sauce:
- Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.
Salsa Roja:
- Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.
Chipotle Sauce:
- Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.
Habanero Salsa:
- 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.
Cook’s Note
Marinate the mahi-mahi overnight in 50 grams (2 ounces) of pureed guajillo chile blended with a small amount of water.