Mar y Tierra Taco (Surf & Turf)

Recipe Submitted by Chef Felipe Castro 

Diabla Marinade

• 2 Markon Ready-Set-Serve Garlic, minced
• 1 tsp Katy’s Kitchen Chili Powder
• 1 tsp Katy’s Kitchen Ground Cumin
• ½ tsp Katy’s Kitchen Oregano
• ¼ tsp Katy’s Kitchen Sea Salt
• ¼ tsp Katy’s Kitchen Ground Black Pepper 
• ¼ tsp Katy’s Kitchen Paprika
• ¼ tsp Chipotle Powder
• 1 oz Coriander Seeds
• 2 Pasillas Chiles
• 4 Guajillo or California Chiles
• 3 oz Chile de Árbol
• 6 Markon Roma Tomatoes
• 1 tbsp Trifoglio Superiore Extra Virgin Olive Oil
• 8 oz Shamrock Farms Salted Butter

Carne Asada Marinade

• ¼ cup fresh Markon Ready-Set-Serve Lime Juice
• ¼ cup fresh Markon Ready-Set-Serve Orange Juice
• 2 tbsp Soy Sauce
• 1 tbsp Trifoglio Superiore Extra Virgin Olive Oil
• 2 cloves Markon Ready-Set-Serve Garlic,
• 1 tsp Katy’s Kitchen Chili Powder
• 1 tsp Katy’s Kitchen Ground Cumin
• ½ tsp Katy’s Kitchen Oregano
• ¼ tsp Katy’s Kitchen Sea Salt
• ¼ tsp Katy’s Kitchen Ground Black Pepper 
• ¼ tsp Katy’s Kitchen Paprika
• ¼ tsp Chipotle Chili Powder

Proteins

• 1.5 lbs Gold Canyon Meat Co. chuck roast, thinly sliced
• 1.5 lbs  Pier 22 Broken Shrimp

DIRECTIONS

Make the Diabla: In a saucepan, heat the olive oil over medium heat. Add garlic, chili powder, cumin, oregano, salt, black pepper, paprika, chipotle chili powder, coriander seeds, and all the dried chiles. Cook for a few minutes until fragrant. 

Roast the tomatoes, then add them to the chile mixture. Blend everything until smooth. Allow the sauce to cool before marinating the shrimp.

Make the Asada: In a large bowl, combine the lime juice, orange juice, soy sauce, olive oil, garlic, chili powder, cumin, oregano, sea salt, black pepper, paprika, and chipotle chili powder to create the marinade. 

Add the sliced chuck roast to the marinade and stir to coat evenly. Cover and refrigerate for up to 2 hours. 

Grill & Assemble

Grill or sear the marinated beef for 2–3 minutes per side, or until your desired level of doneness is reached. Let rest briefly, then slice if needed. 

Grill the Diabla-marinated shrimp for about 6 minutes, turning once, until cooked through and slightly charred. 

Assemble tacos using warm tortillas. Add both beef and shrimp to each taco, and top with chopped onions, cilantro, lime wedges, and your favorite salsa.