Adobo Shrimp Burrito

Sante Fe Burrito Company is a popular take-out restaurant in Philadelphia serving San Francisco style burritos. San Francisco style burritos are distinguished from other burritos by their large size and inclusion of extra rice. This is their Adobo Shrimp Burrito description: Sauteed Shrimp, onions, and green peppers in adobo sauce served with rice, sliced scallions, and sour cream in a flour tortilla. Hot.

Faith's Note: Sante Fe Burrito Company's rice is quite red in color - they must have used a Mexican or Spanish rice, perhaps with added adobo peppers. The sour cream was not mixed in, but layered with the other ingredients. Notice in the description above that they do not use cheese. Also, all their burritos tend to be mainly rice; you have to really look to see the shrimp in their burritos. I would prefer to make my own, especially given the price they charge.

I think the recipe below would make a good Adobe Shrimp Burrito. The shrimp could be cooked on an outside grill to add extra flavor. You could also heat the tortillias on the grill once the shrimp are done.

This is a comment by the poster of the recipe at allrecipes.com (I have modified the poster's recipe a bit): "I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own which is made from sour cream instead of yogurt and mayonnaise, as Shackl's was. Otherwise the sauces are pretty much the same.)"

Shrimp Burritos

Make the rice: Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed. Let set 5 minutes.

Heat the beans: In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.

Cook the shrimp: Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.

In a small bowl, make the Chipotle Crema. Refrigerate until ready to use.

To heat the tortillas, place in a hot cast iron fry pan, no grease is necessary, for a minute or so. When lightly toasted, flip to lightly toast the other side. Do no leave in very long or the tortillas will become hard and brittle.

Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste.

To form the burrito, fold the short end of the tortilla up so the contents won't spill out of the bottom. Fold one of the long sides over the top of the filling. Wrap the remaining long end over both folds. Be sure to roll tight.

Let the burrito rest: turn burrito over and lay it folded side down. Let it rest for a moment to ensure the tortilla has time to mold itself closed.

Makes 6 burritos