Grilled Shrimp and Mahi-Mahi Burritos with Five Salsas

Info

• Cook time: 1 hour 50 minutes
• Total time: 10 hours 20 minutes
• Yield: 4 burritos

Ingredients

• 400 grams (14 ounces) peeled jumbo shrimp
• 400 grams (14 ounces) marinated mahi-mahi fillet (see Cook's Note)
• 120 grams (4 ounces) onion, diced
• 120 grams (4 ounces) green bell pepper, diced
• 120 grams (4 ounces) tomato, diced
• 80 grams (3 ounces) corn
• 160 grams (5.5 ounces) shredded cheese (a mix of Cheddar, Monterrey Jack, Chihuahua and Asadero)
• 4 large flour tortillas
• 200 grams (7 ounces) refried pinto beans
• 200 grams (7 ounces) Mexican-Style Tomato Rice, recipe follows
• 160 grams (5.5 ounces) lettuce, shredded
• 120 grams (4 ounces) Pico de Gallo, recipe follows
• 20 grams (3 ounces) chives, minced

Salsas (recipes follow)

• Guacamole
• Salsa Roja
• Chipotle Sauce
• Habanero Salsa
• Salsa de Tamarindo

Mexican-Style Tomato Rice

• Vegetable oil, for pan
• 1/2 onion, diced
• 1 clove garlic, chopped
• 1 cup rice
• 2 cups tomato puree

Pico de Gallo

• 2 tomatoes, cubed
• 1/2 onion, cubed
• 10 leaves fresh cilantro, chopped
• Juice of 1 lime
• Salt

Guacamole Sauce

• 6 avocados
• 1/2 onion, coarsely chopped
• 50 grams (2 ounces) fresh cilantro
• Juice of 2 limes
• Salt

Salsa Roja

• 1 kilogram (2.2 pounds) tomato
• 1/2 onion
• 1 clove garlic
• Fresh cilantro
• Salt and pepper

Chipotle Sauce

• 1 scoop chipotles in adobo
• 1/2 liter (17 ounces) milk
• 2 tablespoons cream cheese
• Salt

Habanero Salsa

• 1 kilogram (2.2 pounds) habanero peppers
• 1/2 onion

Salsa de Tamarindo

• 1 scoop chipotles in adobo
• Tamarind sauce

Instructions

1. Start by grilling the shrimp and fish. Then add the onion, bell pepper, tomato and corn. Cook everything thoroughly, then sprinkle the shredded cheese on top and let it begin to melt.
2. Meanwhile, warm the tortillas on the grill and move them to the prep area. Layer each tortilla with refried beans, Tomato Rice, the grilled mixture, lettuce and pico de gallo, then scatter chives over the top.
3. Add all five salsas before rolling the burritos up tightly. Place the rolled burritos back on the grill and cook for 30 seconds on each of the four sides, until the outside is crispy and the filling is heated through.
4. Wrap the burritos in foil and they are ready to serve.
5. For the rice: heat oil in a paella pan. Add the onions and garlic and cook until softened. Add the rice and fry until toasted. Pour in 2 cups of tomato puree and simmer for 30 minutes.
6. For the pico de gallo: in a bowl, combine the tomatoes, onions, cilantro and lime juice. Add salt to taste and mix well.
7. For the guacamole sauce: in a blender, combine the avocados, onions, cilantro, lime juice, a little salt and 2 cups water; blend until smooth.
8. For the salsa roja: grill the tomato, onion and garlic. Once cooked, blend with some cilantro, salt and pepper.
9. For the chipotle sauce: blend the chipotles and milk in a blender until smooth. Add the cream cheese and a touch of salt; blend again.
10. For the habanero salsa: grill the habaneros and the onion half. Transfer to a blender with water and salt; blend well.
11. For the salsa de tamarindo: blend the chipotles and some tamarind sauce in a blender until well combined.

Notes

Marinate the mahi-mahi overnight in 50 grams (2 ounces) of pureed guajillo chile blended with a small amount of water.