Ready In40 min

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The popularity of burritos needs no explanation. But in the Pacific coastal city of Puerto Vallarta, Mexico, burritas, not burritos, reign supreme. Burritas are filled with flavorful but delicate seafood such as smoked fish, pickled crab, octopus or the sublime combination of shrimp and bacon. They don’t need guacamole, sour cream or beans to shine; they are accented by nothing more than crunchy lettuce, sliced tomatoes, a drizzle of creamy dressing and a smattering of cheese to keep it all together. After being tightly rolled, they are lightly seared until golden brown on all sides and then wrapped individually, perfect to enjoy while sitting on the beach with your toes in the sand, or at home for a beach state of mind.

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Yield:4 to 6 servings

For the Serrano Mayo

½ cup mayonnaise

1 serrano chile, finely chopped

2 teaspoons fresh lime juice

Salt

For the Burritas

4 slices bacon, cut into ½-inch pieces (about 3 ounces)

1 small yellow onion, thinly sliced

1½ pounds peeled and deveined shrimp (large or extra large)

1 tablespoon fresh lime juice

1 cup (4 ounces) shredded Monterey Jack or mozzarella

Salt and pepper

4 to 6 burrito-size (9- to 10-inch) flour tortillas (see Tip)

1 medium tomato, thinly sliced

4 cups packed (6 ounces) shredded romaine or iceberg lettuce

Ingredient Substitution Guide

Nutritional analysis per serving (4 to 6 servings)

25 grams carbs; 220 milligrams cholesterol; 516 calories; 10 grams monosaturated fat; 11 grams polyunsaturated fat; 9 grams saturated fat; 32 grams fat; 2 grams fiber; 814 milligrams sodium; 34 grams protein; 3 grams sugar

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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Make the serrano mayo:

Step 1

Whisk together mayonnaise, serrano and lime juice in a medium bowl. Season with salt and set aside. 1.

Make the burritas:

Step 2

To a large nonstick skillet over medium-high heat, add bacon and cook, stirring constantly, until golden, 2 to 3 minutes. Add onion and cook, stirring, until light golden brown around the edges, 3 minutes. Add shrimp and cook, tossing until they curl and and are just cooked through, 2 minutes. Turn off the heat, stir in the lime juice and toss to combine. Season lightly with salt and sprinkle cheese all over the shrimp. Cover the pan to melt the cheese. 1.

Step 3

3. Working with one tortilla at a time, lightly warm them in a large comal or a dry skillet over medium-low heat, turning often with tongs, 30 to 45 seconds per side. Transfer to a large piece of foil and repeat with the remaining tortillas. 1.

Step 4

4. Arrange tortillas on a clean work surface. Spread a tortilla with serrano mayonnaise, then top with a few slices of tomato, a sprinkle of lettuce and ½ to ⅔ cup of the shrimp filling. Fold the short sides of the tortilla over the filling; while keeping the sides folded, fold the bottom up and over the filling, then tightly roll. Set aside on a plate while you assemble the rest. 1.

Step 5

5. Wipe the skillet clean and heat over medium-high. Working in batches if needed, place the burritas seam-side down in the dry skillet, and cook, turning occasionally with tongs, until light golden brown on all sides, 2 to 5 minutes. Wrap burritas in foil and slice in half if desired, then serve immediately.

Tip

For smaller burritas, use 6 tortillas instead of 4.

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