Weekly Food Challenge

Most of my American cooking is SoCal Mexican foods I ate in San Diego and later made a version (or a pale imitation) of at home.

Makes 4 burritos
Prep time 2 hours
Cook time 5 mins

Equipment

• Couple of small bowls
• Frying pan/Skillet

Ingredients

• 350g king prawns
• 4 large flour tortillas
• 250g rice¹
• 3 limes
• Salt & pepper

Marinade

• 2 tbsp olive oil
• 2 chipotle peppers, chopped (or 2 tsp chipotle paste)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp hot chili powder
• 1 clove garlic, crushed

Salad

• 340g (1 can) sweetcorn
• 2 bell peppers (I had 1 red, 1 orange)
• 3 scallions
• Large bunch coriander leaves

Method

1. Juice two limes, and combine with the marinade ingredients. Season with salt & pepper to taste.
2. Stick the prawns in a bowl, cover with the marinade, and mix through. Cover and leave it in the fridge for at least two hours.
3. For the salad, remove the whites of the scallions, chop them and the peppers into sweetcorn-sized pieces. In a bowl, mix together the other veg with the sweetcorn, season well with salt, and squeeze over the juice of the remaining lime.
4. Cook the rice accordingly. If you’ve got plain white (long grain or basmati), mix through the juice of another lime and some chopped coriander leaves to give it a kick.
5. Stick the skillet over high heat, remove the prawns from the marinade, and cook for a couple of minutes a side.
6. Give the tortillas a minute in the microwave under a paper towel to soften.
7. Assemble: Take a tortilla, top with ¼ rice, ¼ prawns, and a couple of tablespoons of the salad. Fold the sides in, and roll into a burrito.