Mexican steak burrito
Method
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For the guacamole, place the avocados in a bowl with the garlic, onion and chilli and mash together roughly with a fork.
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Stir in the lime juice and season to taste with salt and freshly ground black pepper. Set aside.
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For the tomato salsa, mix the tomatoes, onion and coriander in a bowl. Set aside.
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For the steak filling, heat the oil or lard in a pan and fry the onion for 1-2 minutes until softened but not browned.
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Add the steak pieces to the pan with the garlic and chilli and stir fry for one minute.
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Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat.
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To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them. Top with salsa and lettuce and fold to enclose the filling.
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Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole.
Ingredients
For the guacamole
- 2 small ripe avocados, peeled, stones removed
- 1 garlic clove, peeled and finely chopped
- ½ small onion, peeled and finely chopped
- 1 small red chilli, seeds removed, finely chopped
- 1 lime, juice only
- salt and freshly ground black pepper
For the tomato salsa
- 2 medium ripe tomatoes, chopped
- ½ onion, peeled and finely chopped
- small handful fresh coriander, chopped
For the steak filling
- 2 tbsp vegetable oil (or 40g/1½oz lard)
- 1 small onion, peeled and finely chopped
- 350g/12oz rump steak, chopped
- 1 garlic clove, peeled and finely chopped
- ½ red or green chilli, seeds removed, finely chopped
- dash Worcestershire sauce
- dash Tabasco sauce
- pinch cayenne pepper
- small handful fresh coriander, chopped
To serve
- 2 ready-made soft flour tortillas, warmed briefly in a hot dry pan
- 1 Little Gem lettuce, finely sliced
- 100g/3½oz rice, cooked according to packet instructions and drained
- 75g/2½oz cheddar cheese, grated
- 100ml/3½fl oz soured cream
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Mexican steak burrito
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