Burritos del Mar
This month’s entry in the http://www.capsicana.co.uk/capsicanacookoff
Guajillo sauce - mix guajillo powder, some grated cheese, chopped garlic and onions with sour cream and let rest in the fridge for an hour or so.
Toasted bhut jolokia pumpkin seeds - toss the seeds in olive oil and salt and toast gently in a skillet. After start to swell pull them off; rest then add bhut jolokia powder and mix well. Take care with the powder!
Poach a cod loin and a “fruit of the sea” seafood packet (squid, mussels, and prawns) gently in white wine, garlic, onions and a dash of cumin. Set aside. Cook rice and add black beans, more garlic, onions and a dash of salt. Mix seafood, rice and beans together to form the filling for the burritos.
Soften large flour tortillas in a pan (or very briefly microwave) to make them easier to roll. Fill the tortillas and roll. Add to slightly greased baking tray. Bake in the oven until heated through.
Heat guajillo sauce in saucepan but don't boil it. Add a bit of cheese to thicken.
If wet (see below) cover with sauce and cheese and bake.
Serve burritos wet or if preferred, dry. If wet, smother burrito with sauce, and then top with a few of the pumpkin seeds. If dry, serve the sauce in a bowl on the side and use it for dipping.
Serve with side salad and diced avocado and red onion spritzed with lime. Or make some guac!
