Serves 2, 25 Minutes Preparation, 30 Minutes Cooking
A fast, lighter alternative to heavy Mexican dishes. Make them as spicy as you like as yu can always counteract the heat with a generous dollop of soured cream.
- 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
- 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
- soured cream
- tomato salsa
- Heat the oil or lard in a pan and fry the onion for 1-2 minutes until softened but not browned.
- Add the steak pieces to the pan with the garlic and chilli and stir fry for one minute.
- 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.
- 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.
- Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole.