Mission-Style Surf & Turf Burrito
Chef Jose levels up the classic Mission-style burrito with a surf-and-turf twist. Adobo-marinated shrimp and red chili–braised beef are folded into a soft flour tortilla with sautéed peppers, cumin-laced black beans, and feathery white rice. It’s griddled until golden, layered with a melty blend of Oaxaca, cheddar, and pepperjack, and served with tangy tomatillo salsa verde and Mexican crema for the cool-down.
Nutritional facts
Protein
43g
Carbs
77g
Calories
890
Fat
45g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Brown Sugar, Butter, Extra Virgin Olive Oil, Canned Black Beans, Oregano, Allspice, Vegetable Base, Shrimp, Black Pepper, Cumin, Cooking Spray, Cilantro, Garlic, Cinnamon, Sweet Paprika, Sugar, Onion, Basmati Rice, Kosher Salt, Clove, Monosodium Glutamate, Jalapeno Peppers, Espelette Pepper , Chipotle in Adobo, Lime Juice, Guajillo Chile Paste, White Cheddar Cheese, Tomatillo, Ground Beef, Oaxacan Cheese, Red Bell Pepper, Ancho Powder, Cayenne Powder, Pepperjack Cheese, Flour Tortilla, Mexican Crema
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About Jose Garces
Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food.
From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.
While he maintains his successful career owning and operating full-service restaurants, Chef Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos, to live online cooking classes, Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who’d like to experience “chef life” in their own kitchen.
As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Chef Garces’ heart. To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure.
Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.
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