Shrimp and Bacon Burritas
Recipe by Paola Briseño-González | Total time: 40 minutes 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. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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