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

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
  • soured cream
  • tomato salsa
  • guacamole


  1. Heat the oil or lard in a pan and fry the onion for 1-2 minutes until softened but not browned.
  2. Add the steak pieces to the pan with the garlic and chilli and stir fry for one minute.
  3. 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.
  4. 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. 
  5. Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole.

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