Ingredients
For the Burritos
1 lb ribeye steak, cubed
1 lb shrimps, chopped
1 lb store bought seasoned frozen fries
2 12 inch tortillas
½ cup shredded cheese
For the Guacamole
3 medium avocados
2 Roma tomatoes, diced
¼ sweet onion, diced
2 jalapeño peppers, diced
1 Juice of lemon
2 tbsp chopped cilantro
Salt and pepper to taste
For the Chipotle Crema
½ cup sour cream
2 tbsp chipotle sauce
1 tsp garlic paste
Directions
Step 1
Begin by preparing the guacamole. In a bowl, mash the avocados until creamy. Mix in diced tomatoes, onions, jalapeños, lemon juice, cilantro, salt, and pepper. Once combined, cover and refrigerate to let the flavors meld.
Step 2
Next, make the chipotle crema by whisking together sour cream, lemon juice, chipotle sauce, and garlic paste in a separate bowl; refrigerate this as well.
Step 3
Cube the ribeye steak and chop the shrimp, seasoning both liberally with Cajun seasoning. Heat a pan or griddle over high heat. Add the steak cubes and sear for about 3 minutes until crispy. Remove the steak, then add the shrimp to the pan, cooking for 2 minutes until they are pink and slightly golden.
Step 4
Next, combine the cooked steak and shrimp in a dish and set aside. Using the same pan, reduce the heat to medium and add the frozen fries. Cook until they are crispy and golden brown, then remove from the heat.
Step 5
Warm the tortillas on the griddle, then begin to assemble the burritos by spreading guacamole on each tortilla, followed by the steak, shrimp, fries, and shredded cheese. Drizzle with chipotle crema, wrap tightly, and place back on the griddle to crisp up the exterior of the burritos.
