← Nouns Cooking · Mexican

Ingredients

• 500 g raw prawns, peeled, deveined and chopped
• 2 tbsp Butter
• 1 tbsp Vegetable oil
• 1 Onion, thinly sliced
• 1 Poblano chillies, cut into thin strips
• 1 serrano chilli, finely chopped (optional)
• 2 cloves Garlic, minced
• 2 Tomato, finely chopped
• ½ tsp Dried oregano
• ¼ tsp Cumin
• Salt
• 1 handful Coriander (cilantro), chopped
• 12 corn tortillas
• 225 g Chihuahua, Oaxaca or Monterey Jack cheese, grated
• 2 Lime, cut into wedges

Method

1. Melt the butter with the oil in a large frying pan over medium heat. Cook the onion, poblano and serrano for 5 min, until soft.
2. Add the garlic and tomatoes and cook for 3 min, until the tomatoes collapse. Season with oregano, cumin and salt.
3. Turn the heat up, add the prawns and cook, stirring, for 2–3 min, until just pink and opaque. Stir in the coriander and take off the heat.
4. Heat a dry griddle over medium heat. Lay on a tortilla, scatter one half with cheese, add a spoonful of prawns and fold over.
5. Cook for 1–2 min per side, pressing gently, until the tortilla is crisp in spots and the cheese has melted. Serve hot with lime and your favourite salsa.

Tips

• Don’t overcook the prawns in the pan; they get a little more heat on the griddle.
• A brush of butter on the outside of the tortillas gives the classic golden finish.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Camila Made Isabel Eats