Mission-Style Surf & Turf Burritos

If you know anything about me, you know I love a good burrito. Like, in the rankings of handheld food items, burrito is right up at the top. I love you sandwiches, I do. Like, a lot. But burritos, you my #1 4EVA.

So, I’m not too into trying to over-label burrito styles, but there is something particular about the way they make them in San Francisco. Giant toasted tortilla, melty cheese, everything is there, but in perfect harmonious balance. This ain’t some Chipotle Why-So-Much-Rice-Where’s-The-Beef burrito. No. Sure, there’s some (buttery, spicy) rice in there, and some (duckfat) refried beans. Those are part of the experience. But they’re not the star. The stars are the steak and the shrimp, and you must always remember that you want more meat than rice+beans. I also finish these off with guacamole, sour cream, verde hot sauce, lettuce, and tomatoes, cause when I say everything I mean (almost) everything. Just remember to buy the biggest tortillas you can find.

Ingredients (Makes 4 burritos)

  • Duck Fat Refried Beans
  • Butter-Chipotle Rice
    • 4 T butter
    • 2 chipotles, blended
    • 1 T concentrated tomato paste
    • salt to taste
  • Tequila-Lime Shrimp
    • 1 lb shrimp
    • zest of 1-2 limes (depending on size of limes)
    • 1/4 c tequila
    • 1 T chili powder
    • 1 T honey
    • 2 T lime juice
    • salt to taste
  • Carne Asada
    • 1 lb skirt steak
    • 1/4 c distilled white vinegar
    • 1 T ground cumin
    • 2 t garlic powder
    • salt and pepper to taste after cooking
  • Guacamole
    • 2 avocados
    • 3 scallions, minced
    • juice from 1 lime
    • hot sauce like Cholula
    • salt to taste
  • 1 lb shredded jack or oaxacan cheese
  • Pickled Jalapenos
  • Shredded iceberg lettuce
  • Salsa verde
  • Sour cream
  • 4 giant tortillas


  • Get your beans and rice going first, as you can easily reheat those for serving time.
  • Follow link above for beans.
  • Make your rice in a rice cooker per its directions, then stir in all the other ingredients when the rice is finished.
  • Peel and clean your shrimp, then mix with all the ingredients except the lime juice and salt. Let sit for 15-20 minutes in the marinade.
  • While the shrimp marinate, season your skirt steak, starting with the vinegar.
  • Heat a cast iron skillet on high with a splash of vegetable oil.
  • Sear the steak for about 2-3 minutes each side, then remove from heat to let rest.
  •  Once done with the steak, add a little water to the skillet and wipe it out with a kitchen towel and some tongs.
  • Splash in a little more vegetable oil, and then toss in the shrimp.
  • Squeeze the lime juice in and add salt.
  • Toss the shrimp around a bit until they start to tighten up and lose their translucence; they will cook quickly, like 4-6 minutes depending on heat level and size of shrimp.
  • For each burrtio, take a tortilla and put it on a griddle or large non-stick skillet on medium heat, and lay in some cheese.
  • From there, I build up going beans, rice, steak, and shrimp, and then I take a large metal mixing bowl (or a tented sheet of foil) and cover it to melt the cheese.
  • Once the cheese is melted and the bottom of the tortilla is just slightly toasted (too toasty and it’ll break when you roll it), take it off the heat and add the jalapenos, guac, sour cream, lettuce, and salsa.
  • Make sure you don’t overfill so you can roll it up, and enjoy!
    • If you don’t know how to roll a tortilla, take the two “ends” and fold them in slightly over your filling, then starting on the side closer to you, fold the tortilla up and over and then roll away from you.

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