A delicious burrito recipe from Taco Bill - South Melbourne voted Australia's Favourite Mexican/Latin American in the 2009 I Love FOOD Awards.


  • 100g Butter

  • 2 Small brown onions

  • 2/3 Cup Flour

  • 800ml Fresh warm milk

  • 1 Tsp Salt

  • 425ml Salsa cruda (see recipe)

  • 1 Tbls Jalapeno chiles

  • ½ Kg Fresh prawns (peeled)

  • ½ Kg Fresh scallops


  • 1.

    Melt the butter, add the onions & sauté until soft.

  • 2.

    Do not burn the butter .. use low heat!!

  • 3.

    Remove from the heat & blend in the flour to make a roux.

  • 4.

    Continue to stir until smooth.

  • 5.

    Return to the heat & stir in the warm milk, salsa cruda, salt & jalapeños.

  • 6.

    Whisk until completely smooth .. no flour lumps!!

  • 7.

    When the sauce comes to a boil & thickens remove from the heat and add the prawns & scallops.

  • 8.

    Fold the seafood gently into the liquid.

  • 9.

    Transfer to a container.

  • 10.

    If not using straight away, cool and refrigerate.

  • To serve as Burrito Del Mar:

  • 1.

    Place 10” flour tortilla on plate and ladle seafood mix onto tortilla (say 5 prawns / 3 scallops).

  • 2.

    Fold in one end of tortilla and roll up so that one end is open.

  • 3.

    Top with 30g seafood mix (including whole pieces of seafood).

  • 4.

    Sprinkle 10g cheese along length of burrito.

  • 5.

    Bake in convection oven for approximately 4-5 minutes until cheese on top is melted.

  • 6.

    Serve with rice and frijoles or salad.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 225kj
  • Fat Total 8g
  • Saturated Fat 5g
  • Protein 21g
  • Carbohydrate 14g
  • Sugar 5g
  • Sodium 946mg

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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