Mar y Tierra Burrito

Any Season, Any Time, Always a Great way to get Messy

PREP: 30min || GRILL COOK: 30min // ASSEMBLY: 30min

Green Creama

  • 8 Sprigs of Cilantro (Stems and All)

  • 3 Green Onions (Whites and Greens)

  • 1/3 Jalapeño (Raw)

  • 3/4 Cup Sour Cream

  • 1/4 Cup Mayonnaise

  • 1/4 Cream Cheese

  • 1 Tsp Honey

  • Salt to Taste

Roasted Orange Salsa

  • 1 Medium Sized Red Pepper

  • 1 Medium Sized Yellow Pepper

  • 1 Medium Sized Orange Pepper

  • 3 Cloves Garlic

  • 15 Cherry Tomatoes

  • 1 Jalapeño

  • 3 Tbsp Olive Oil (1 for grilling, 2 for the finished Salsa)

  • 2 Tsp Kosher Salt (1 for grilling, 1 to season finished salsa)

Cilantro Shrimp (Mar)

  • 20 In Shell Shrimp

  • 2 Cloves of Garlic Diced

  • 1/2 Tbsp Lime Juice

  • 1/2 Tbsp Olive Oil

  • 2 Tbsp Chopped Cilantro

  • 1 Tsp Kosher Salt (Or to your liking)

Grilled Rib-Eye (Tierra)

  • 2 3/4 inch Boneless Rib-eye

  • Liberal Kosher Salt

Queso, Cabbage & Tomatos

  • 2 Cups Monterrey Jack Cheese (Shredded)

  • 1 1/2 Cups Green Cabbage (Shredded & Salted)

  • 1/2 Tbsp Lime Juice (Tossed into the cabbage)

  • 2 Roma Tomatoes (Diced & Salted)

Burrito

  • Flour Tortillas of your choice

  • 1 Tbsp of butter for browning

Mar & Tierra Prep

  1. Salt the exterior of the two steaks liberally and leave on a plate to dissolve the salt and allow the meat to come to temperature

  2. In a large bowl add all the ingredients of the Cilantro shrimp, stir to combine, and let marinate while you prepare other elements of the burrito

Toppings Prep

  1. Shred the green cabbage as fine as you can

  2. Mix lime juice and salt into the freshly shredded cabbage

  3. Dice the tomatoes, and salt them, place them in a mesh strainer and allow access moisture to leak off of them

  4. Shred Monterrey jack cheese, set aside

Green Creama Creating

  1. Add the Cilantro, Green Onions, Garlic Cloves, and jalapeño to a food processor

  2. Pulse until well chopped

  3. Add the remaining ingredients of the green creama and pulse to combine

  4. Salt to taste and set aside (will last for a week plus in the fridge)

  5. Clean out the food processor as it has double duty with the salsa coming up

Roasting Veggies & Making Salsa

  1. Prep and get a hot fire on a charcoal grill going

  2. Place the red, yellow, and orange peppers in a bowl along with the Jalapeño, coat them evenly with olive oil and salt

  3. In a grill basket add the cherry tomatoes and garlic cloves, coat similarly in olive oil and salt

  4. Head to the hot grill and place the peppers directly over the coals, and the grill basket close to them, with the garlics placed closest to the heat

  5. Blacken the peppers on all sides and place into a bowl covering immediately so the peppers can sweat

  6. Allow the garlic and the tomatoes to brown and blister and then dump the grill basket directly into an awaiting food processor

  7. When the peppers have cooled a bit, peel the blackened skin off the exterior, cut off the tops and remove the seeds from the inside

  8. Add the peppers to the garlic and tomatoes in the food processor along with the remaining olive oil

  9. Pulse just a few times to try and preserve a bit of a chunky texture to the salsa

  10. Salt to taste, and finish with a little squeeze of lime juice

Grill El Mar y La Tierra

  1. On the same hot grill, land the two steaks direct over the coals, and place the shrimp in a grill basket evenly spread placed slightly off the heat

  2. The shrimp will go fast, a minute or two a side if the grill is hot

  3. The steaks should be quick as well, about 3-4mins a side, be sure to cover the grill if a lot of flame ups are happening

  4. Place the shrimp into a bowl, and pull the steaks off the grill

  5. While the steaks rest you can peel the shells of the shrimp and cut each shrimp into thirds

  6. Once the steaks have rested about 5 minutes or so cut them into 1/2 or so cubes

Build the Burrito

  1. Heat a pan on medium low, with a pad of butter in it

  2. Microwave a tortilla for 10-15 seconds to soften it’s texture

  3. Lay the tortilla out and spread a generous amount of cheese on the base

  4. Nestle Steak and Shrimp a top the cheese

  5. Then a good layer of cabbage and tomatoes on top of that

  6. Finally line the roasted salsa, and the creama on either side of the cabbage

  7. Roll the burrito tightly and place in the hot butter awaiting pan

  8. Toast each side of the burrito until brown

  9. Serve the burrito and top with extra salsa and creama as you hold hot heaven in your hand

  10. Also works well as a taco! Place the tortilla with cheese a top in the pan, allow the tortilla to brown and the cheese to melt and then top with all the fixings