Tony’s Take on Texas Style Taco Salad at El Burrito

Ingredients

• 4 large flour tortillas (10-12 inch)
• Vegetable oil (for frying)
• 1 lb Skirt steak or Flank steak, sliced thin
• 1 lb Chicken breast, sliced thin
• 1/2 lb Large shrimp, peeled and deveined
• 2 Bell peppers (red and green), sliced
• 1 large White onion, sliced
• 2 Tomatoes, roughly chopped (for the sauté)
• 1 can (16 oz) Refried beans, warmed
• 1 head Iceberg lettuce, shredded
• 1 cup Pico de Gallo (fresh tomato, red onion, cilantro, lime juice)
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup Sour cream
• 2 tbsp Fort Worth Select Blend

Instructions

1. PREP THE ARENA: Heat about 3 inches of oil in a deep pan or fryer to 375°F. Gently press a tortilla into the oil using a ladle to form a bowl shape. Fry until golden brown and crispy, about 2-3 minutes. Drain upside down on paper towels. Do this for all four shells.
2. SEASON THE PLAYERS: Toss your steak, chicken, and shrimp in a bowl with 1.5 tablespoons of Fort Worth Select Blend. Coat them evenly. We want flavor in every bite!
3. THE HEAT: Get a large skillet or grill pan screaming hot over medium-high heat. Add a splash of oil.
4. SEAR AND SCORE: Cook the chicken and steak strips first until nicely charred and cooked through (about 5-6 minutes). Remove and set aside. Throw in the shrimp, cook for 2 minutes until pink, then remove.
5. VEGGIE BLITZ: In the same hot pan, toss in your bell peppers, sliced onions, and chopped tomatoes. Sauté until tender-crisp and fragrant. Mix the meats back in to combine flavors.
6. ASSEMBLE THE TROPHY: Spread a thick layer of warm refried beans at the bottom of each crispy shell. Pile the meat and veggie mixture high on top.
7. THE VICTORY LAP: Top generously with shredded lettuce, a mound of cheese, fresh pico de gallo, and a dollop of sour cream. Finish with a final pinch of Fort Worth Select Blend over the top.
8. SERVE: Get it to the table immediately while the shell is crisp and the meat is hot!