2 cups melting cheese (Oaxaca, mozzarella, or Monterey Jack)
2 cups cooked Mexican rice
1 avocado, sliced
½ cup sour cream
Directions
Heat the griddle over medium-high heat with a little oil. Add the ranchera beef and season with Street Taco seasoning, garlic powder, orange juice, and lemon juice. Cook until tender, then chop into small bite-size pieces. Remove and set aside.
Season the shrimp with Fish seasoning, garlic powder, All Purpose seasoning, and black pepper. Cook on the griddle until pink and fully cooked. Set aside.
Make the chipotle sauce by blending the chipotles, mayonnaise, lemon juice, garlic cloves, salt, and black pepper until smooth. Adjust seasoning to taste.
On the griddle, spread a layer of melting cheese. Place a flour tortilla directly on top and cook until the cheese melts and forms a golden, crispy cheese crust.
Build the burrito by adding Mexican rice, chopped beef, shrimp, avocado slices, sour cream, and chipotle sauce on top of the tortilla.
Roll tightly into a burrito and serve hot with extra chipotle sauce on the side.
