Dive into the delicious world of Surf and Turf Burritos, a fantastic combination of succulent ribeye steak and tender shrimp, all wrapped up with crispy fries and fresh guacamole in a soft tortilla. This recipe is perfect for anyone looking to bring a bit of restaurant-style flair to their home cooking without too much fuss. Ideal for a family dinner or when you have friends over, these burritos are sure to be a hit!
We start with homemade guacamole and chipotle crema, which you can whip up in advance to enhance their flavors. This not only saves time when putting the burritos together but also adds a depth of taste that complements the meat perfectly. The use of store-bought seasoned fries adds a delightful crunch and convenience, elevating the texture profile with minimal effort.
This recipe is designed to be straightforward, allowing even novice cooks to produce impressive results. By cooking the steak and shrimp separately, each element retains its distinct flavor, enriching the overall experience of your burrito. Follow these simple steps, and you’re on your way to creating a mouthwatering meal that’s both satisfying and fun to prepare.
For the Burritos:
- 1 lb ribeye steak, cubed
- 1 lb shrimps, chopped
- 1 lb store-bought seasoned frozen fries
- 2 12-inch tortillas
- 1/2 cup shredded cheese
For the Guacamole:
- 3 medium avocados
- 2 Roma tomatoes, diced
- 1/4 sweet onion, diced
- 2 jalapeño peppers, diced
- Juice of 1 lemon
- 2 tbsp chopped cilantro
- Salt and pepper to taste
For the Chipotle Crema:
- 1/2 cup sour cream
- Juice of 1 lemon
- 2 tbsp chipotle sauce
- 1 tsp garlic paste
Instructions:
Begin by preparing the guacamole. In a bowl, mash the avocados until creamy. Mix in diced tomatoes, onions, jalapeños, lemon juice, cilantro, salt, and pepper. Once combined, cover and refrigerate to let the flavors meld.
Next, make the chipotle crema by whisking together sour cream, lemon juice, chipotle sauce, and garlic paste in a separate bowl; refrigerate this as well.
Cube the ribeye steak and chop the shrimp, seasoning both liberally with Cajun seasoning. Heat a pan or griddle over high heat. Add the steak cubes and sear for about 3 minutes until crispy. Remove the steak, then add the shrimp to the pan, cooking for 2 minutes until they are pink and slightly golden.
Next, combine the cooked steak and shrimp in a dish and set aside. Using the same pan, reduce the heat to medium and add the frozen fries. Cook until they are crispy and golden brown, then remove from the heat.
Warm the tortillas on the griddle, then begin to assemble the burritos by spreading guacamole on each tortilla, followed by the steak, shrimp, fries, and shredded cheese. Drizzle with chipotle crema, wrap tightly, and place back on the griddle to crisp up the exterior of the burritos.
Congratulations on creating your very own Surf and Turf Burritos with Fresh Guacamole and Chipotle Crema! These burritos offer a delightful fusion of flavors that are sure to impress at any meal. Serve hot, with extra crema or guacamole on the side for dipping. Perfect for a family dinner or as a stand alone meal!
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