A delicious burrito recipe from Taco Bill - South Melbourne voted Australia's Favourite Mexican/Latin American in the 2009 I Love FOOD Awards.
Melt the butter, add the onions & sauté until soft.
Do not burn the butter .. use low heat!!
Remove from the heat & blend in the flour to make a roux.
Continue to stir until smooth.
Return to the heat & stir in the warm milk, salsa cruda, salt & jalapeños.
Whisk until completely smooth .. no flour lumps!!
When the sauce comes to a boil & thickens remove from the heat and add the prawns & scallops.
Fold the seafood gently into the liquid.
Transfer to a container.
If not using straight away, cool and refrigerate.
To serve as Burrito Del Mar:
Place 10” flour tortilla on plate and ladle seafood mix onto tortilla (say 5 prawns / 3 scallops).
Fold in one end of tortilla and roll up so that one end is open.
Top with 30g seafood mix (including whole pieces of seafood).
Sprinkle 10g cheese along length of burrito.
Bake in convection oven for approximately 4-5 minutes until cheese on top is melted.
Serve with rice and frijoles or salad.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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