The "Bosses" Surf & Turf Burrito
Burrito Mar y Tierra·(boo-ree-toh mahr ee tee-eh-rah)
Chapter 2 — The Meats: The Slow and Marinated Proteins
If you want to understand the soul of the California taqueria, look no further than this massive, unapologetic beast. Known affectionately as "El Jefe," it marries the smoky, overnight-marinated char of carne asada with the garlic-laced, snappy sweetness of shrimp cooked hot and fast in rendered chorizo fat. You don't build this on a whim; you build your components like a true taquero, lay out your spread, and roll a masterpiece that tastes exactly like that legendary spot tucked into a Mission Street strip mall.
Before you start
Prepare the carne asada well in advance using the dedicated meat recipe.
Use the carne asada recipe on p.X. Ensure the beef has been marinating with citrus and acid overnight, and charred on a comal or carbon-steel skillet to get real recado color before slicing it thin across the grain.
Process your roasted salsa using a traditional molcajete.
Pressing the salsa through a molcajete rather than blitzing it in a blender creates a rustic, crushed texture. This texture is essential because it allows the salsa to cling to the meat instead of turning the tortilla soggy.
Ingredients
- prepared carne asada1 lb
- cooked pinto or black beans2 cup
- pork lard3 tbsp
- large raw shrimp3/4 lb
- pork lard1 tbsp
- raw Mexican chorizo2 oz
- garlic2 med cloves
- white onion1/4 med
- dried chiles de árbol2 small
- sea salt1 tsp
- black pepper1/2 tsp
- massive flour tortillas4 large
- roasted salsa1 cup
- shredded Oaxaca or Monterey Jack cheese1 cup
- pico de gallo1/2 cup
- Hass avocado1 large
- french fries1 cup
Method
- 01
Fry the beans in pork lard to build the binding matrix.
Heat 3 tablespoons of manteca in a heavy skillet or comal over medium-high heat. Add the cooked beans and fry vigorously for 5 to 8 minutes, mashing slightly until they form a rich, thick paste, then keep warm.
- 02
Sauté the aromatics and chorizo in more lard.
In a separate carbon-steel skillet, heat 1 tablespoon of manteca over medium heat. Add the diced onion, minced garlic, and crushed chiles de árbol, sautéing for 2 minutes before adding the chorizo and cooking until it renders its bright red, heavily spiced fat.
- 03
Flash-fry the shrimp in the rendered chorizo fat.
Immediately add the shrimp and season with salt and pepper. Cook hot and fast—about 90 seconds per side—until the shrimp are just opaque and slightly blistered, then remove from the heat immediately to prevent a rubbery texture.
- 04
Double-warm the tortillas using the steam and char method.
Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds to gelatinize the starches and make them pliable. Immediately place each steamed tortilla directly over an open gas flame or on a blistering hot dry comal for 5 to 10 seconds per side until it puffs slightly and develops dark, smoky char marks.
- 05
Assemble the components and roll the burritos tightly.
Lay a warm tortilla flat on a sheet of foil. Spread a generous base of the manteca-fried beans, followed by a handful of cheese, the charred carne asada, the chorizo-sautéed shrimp, french fries, pico de gallo, avocado slices, and a heavy spoonful of salsa. Fold the sides inward, roll tightly into a cylinder, wrap in the foil, and slice in half with a serrated knife.
Notes
Do not substitute the pork lard.
You must use real pork lard (manteca) for the beans and the shrimp. Canola or vegetable oil completely lacks the savory depth and fat-soluble matrix required to replicate an authentic taqueria flavor.
Manage the thermodynamics of your tortilla.
A cold tortilla will tear and taste of raw flour. The double-warming technique is non-negotiable; you need that initial steam for elasticity and the secondary char for flavor.