Spicy Surf-N-Turf Trio

Name: Spicy Surf-N-Turf Trio
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H26M0.000S
Total time: P0Y0M0DT0H36M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 boneless, skinless chicken breast half; 4 ounces flank steak; 8 raw jumbo shrimp, peeled, tails left intact, and deveined; Olive oil, for drizzling; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 6 scallions; 1 small panela cheese or 1 ball fresh mozzarella cheese, sliced; 3 tablespoons olive oil; 1/4 white onion; 3 whole tomatoes; 2 garlic cloves; 4 dried California or New Mexico chiles, stemmed, seeded, and torn into pieces; 1 teaspoon crumbled dried oregano; 1 teaspoon cumin seeds; 2 cups water; 6 to 8 (6-inch) corn tortillas, warmed

Recipe courtesy of Marcela Valladolid

Show: Mexican Made Easy

Episode: Mexican Man Food

Spicy Surf-N-Turf Trio

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

383

Total Fat

22

Saturated Fat

5

Carbohydrates

31

Dietary Fiber

6

Sugar

6

Protein

19

Cholesterol

58

Sodium

944

Total: 36 min
Prep: 10 min
Cook: 26 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

383

Total Fat

22

Saturated Fat

5

Carbohydrates

31

Dietary Fiber

6

Sugar

6

Protein

19

Cholesterol

58

Sodium

944

Total: 36 min
Prep: 10 min
Cook: 26 min

Ingredients

1 boneless, skinless chicken breast half

4 ounces flank steak

8 raw jumbo shrimp, peeled, tails left intact, and deveined

Olive oil, for drizzling

Salt and freshly ground black pepper

6 scallions

1 small panela cheese or 1 ball fresh mozzarella cheese, sliced

Sauce:

3 tablespoons olive oil

1/4 white onion

3 whole tomatoes

2 garlic cloves

4 dried California or New Mexico chiles, stemmed, seeded, and torn into pieces

1 teaspoon crumbled dried oregano

1 teaspoon cumin seeds

2 cups water

6 to 8 (6-inch) corn tortillas, warmed

Directions

Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a large bowl, drizzle the chicken, flank steak, and shrimp with olive oil and season on all sides with salt and pepper, to taste. Grill the chicken until cooked through, about 6 to 8 minutes per side. Grill the flank steak to desired doneness, about 5 minutes per side for medium. Transfer the chicken and steak to a cutting board and let the meat rest for 5 minutes before slicing. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the scallions until brown, about 2 to 3 minutes per side.
Grill the cheese for 10 seconds on each side. Transfer the shrimp, scallions and cheese to a large plate.
Sauce:
In a large heavy saucepan, heat 2 tablespoons of the oil over medium-high heat. Add the onion, tomatoes, and garlic. Cook until the onion is golden and very soft, about 8 minutes. Add the chiles, oregano, and cumin. Stir until fragrant, about for 2 minutes. Stir in 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until the chiles are soft, about 2 minutes. Let the mixture cool slightly, about 5 minutes. Transfer the mixture to a blender or food processor, add the remaining 1 cup of water and blend until smooth. Strain the sauce into a medium saucepan and simmer until slightly thickened, about 5 to 8 minutes. Season with salt and pepper, to taste.
Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken strips, steak strips, shrimp, scallions, and cheese slices around the edges of a heatproof dish. Pour the warm sauce into the center. Serve very hot, with tortillas to make tacos.