Seared Steak & Shrimp Burritos

🥘 Ingredients

• Bavette steak
  20 oz
• Blue Corn Tortilla Chips
  6 oz
• Mexican Spice Blend (you’ll use the rest in the next step)
  2 tbsp
• Queso Blanco
  6 oz
• cilantro (chopped)
  ½ oz
• cooking oil
• flour tortillas
  4 unit
• guacamole
  1/2 c
• lime (quartered)
  2 unit
• microwavable rice
  2 unit
• pepper
• salt
• shrimp
  20 oz
• sour cream
  3 tbsp
• tomato (diced)
  2 unit

🍳 Cookware

• medium bowl
• small bowl
• large pan
• medium bowl
• small bowl

1. 

   1

   Wash and dry produce. Dice tomato . Roughly chop cilantro . Quarter lime . Pat Bavette steak dry with paper towels and thinly slice against the grain. In a medium bowl , combine steak, half the Mexican Spice Blend , a drizzle of cooking oil , salt , and pepper . Toss to evenly coat. In a small bowl , combine tomato, cilantro, and juice from half the lime (whole lime for 4 servings). Taste and season with salt and pepper if desired.

   tomato: 2 unit (diced), cilantro: ½ oz (chopped), lime: 2 unit (quartered), Bavette steak: 20 oz, Mexican Spice Blend: 2 tbsp (you’ll use the rest in the next step), cooking oil, salt, pepper
2. 

   2

   Rinse shrimp under cold water, then pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp; season with remaining Mexican Spice Blend, salt, and pepper. Cook, stirring occasionally, until opaque and cooked through, ⏱️ 5 minutes . Squeeze juice from one lime wedge (two wedges for 4 servings) over shrimp; stir to coat. Transfer to a second medium bowl . Wash out pan.

   shrimp: 20 oz
3. 

   3

   Heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, stirring occasionally, ⏱️ 4 minutes . Turn off heat; transfer to a plate. Wash out pan.
4. 

   4

   Wrap flour tortillas in damp paper towels; microwave until warm and pliable, ⏱️ 45 seconds . Gently massage microwavable rice in package to separate grains. Partially open package to vent. Microwave for ⏱️ 90 seconds . (Microwave times may vary. Be careful when handling and opening the pouch.)

   flour tortillas: 4 unit, microwavable rice: 2 unit
5. 

   5

   Lay tortillas flat on a clean work surface. Spread as much Queso Blanco as you like on the bottom third of each tortilla. Top with about 1/3 cup each of rice, shrimp, and steak (you’ll have filling left over—save for serving). Top with as much salsa as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. Heat a drizzle of oil in pan used for steak over medium heat. Add burritos, seam sides down, and cook until golden brown and crispy, ⏱️ 2 minutes . Carefully flip and sear on opposite side until golden brown, ⏱️ 3 minutes . TIP: Lower heat if tortillas begin to brown too quickly.

   Queso Blanco: 6 oz
6. 

   6

   Transfer any remaining queso to a second small bowl . Microwave until warmed through, ⏱️ 45 seconds . Divide burritos between plates. Serve with Blue Corn Tortilla Chips , guacamole , sour cream , any remaining filling, any remaining queso, and any remaining lime wedges on the side. Beef is fully cooked when internal temperature reaches 145°F. Shellfish is fully cooked when internal temperature reaches 145°F.

   Blue Corn Tortilla Chips: 6 oz, guacamole: 1/2 c, sour cream: 3 tbsp