Burritos are one of those things that are great for breakfast, lunch or dinner because you can really put anything you want inside one to make it work for you. They are easy to make and take no time at all and you can even make them ahead of time and reheat them if you need a quick meal. I decided to jazz up our burritos meal last night by making some surf and turf burritos, not using lobster meat and filet mignon of course, but opting for shrimp and some skirt steak that I had placed in some carne asada marinade. The simple marinade makes a big difference with the skirt steak as it adds great flavor to the meat and helps to break it down some to make it easier to slice and eat. If you are going to use a skirt steak or flank steak for this, you want to make sure you use a marinade along the way.
Carne Asada Marinade
1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 cloves garlic, minced
1/3 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1/2 teaspoon dried oregano
1/2 tablespoon black pepper
1/2 bunch cilantro, chopped
1/4 cup olive oil
2 pounds skirt or flank steak
Combine the orange juice, lemon juice and lime juice in a large bowl along with the garlic, soy sauce, chipotle pepper, chili powder, cumin, paprika, dried oregano, black pepper and the cilantro. Slowly whisk in the olive oil until all of the marinade is well combined.
Place the steak between two sheets of plastic wrap on a solid, level surface and firmly pound the steak with the smooth side of a meat mallet so that is a thickness of about 1/4-inch. After pounding the meat, poke the steak all over with a fork. Add the meat to the marinade in the large bowl, cover the bowl and allow the steak to marinade in the refrigerator for 24 hours.
Heat a grill pan or cast iron skillet over medium high heat and lightly oil the surface with vegetable oil or olive oil.
Remove the steak from the marinade and cook until your desired doneness, about 4 to 5 minutes per side for medium-rare. Discard the used marinade. When the meat is cooked to your liking, remove the steak from the grill pan or skillet and let it rest for 2 to 3 minutes before slicing thinly across the grain.
You could simply serve the meat this way with a couple of nice side dishes and you would have a great meal, but I decided to incorporate the steak into our surf and turf burritos for an extra special treat for dinner.
Surf and Turf Burritos
6 large, 10-inch flour tortillas
1 cup sour cream
1 cup guacamole or 1 avocado, peeled, pitted and sliced thinly
1 cup shredded Mexican blend cheese
2 pounds Carne Asada, sliced thinly (see above recipe)
1 pound medium shrimp, peeled, deveined and cooked, chopped
1 cup salsa or pico de gallo
On a flour tortilla, spread a layer of sour cream, then a layer of guacamole or sliced avocado and then layer liberal amounts of cheese, carne asada, shrimp and salsa or pico de gallo. With wet fingertips, fold over the sides of the tortilla and roll it up. Repeat the process until you have filled 6 tortillas.
Place the rolled burritos in a hot skillet or on a medium-hot grill. Cook the burritos until they are golden brown on both sides, about 6 minutes total.
These were really good and very filling. The great flavors of everything combined were awesome and you can make a fancy sounding and great tasting meal in just minutes with this recipe. Of course, you could probably use filet mignon and lobster if you really wanted to, but for burritos this is ideal and tastes great. I also made some Tex-Mex rice and beans to go along with the meal and I will post the recipe for them tomorrow. This recipe is definitely one we will be having again since we all loved it.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
April 18, 2014 at 11:36 am
Anything goes when you have a tortilla handy!
April 18, 2014 at 12:06 pm