Ingredients

• 60g/2¼oz mature cheddar
• grated
• salt and freshly ground black pepper
• 100g/3½oz dried black beans
• soaked overnight in cold water
• 1 onion
• halved
• 1 dried ancho chilli
• 2 garlic cloves
• finely chopped
• 45g/1¾oz lard
• 175g/6oz plain flour
• plus extra for dusting
• 35g/1¼oz cornmeal
• 1 tsp baking powder
• 150ml/5fl oz warm water
• 2 large tomatoes
• flesh finely chopped
• juice and seeds drained
• ½ tsp caster sugar
• ½ lime
• juice only
• 1½ large avocados
• roughly chopped
• 1 large red hot chilli
• finely chopped
• 2 tsp chopped fresh coriander
• ½ lime
• juice only
• 1 tsp olive oil
• 2 sun-dried tomatoes
• finely chopped
• 1 jalapeño chilli
• finely chopped
• 100ml/3½fl oz soured cream
• 1½ tsp olive oil
• 200g/7oz spicy cooking chorizo
• roughly chopped
• 5 chestnut mushrooms
• roughly chopped
• 2–3 tbsp chipotle sauce
• 40g/1½oz butter
• 4 large free-range eggs

Directions

• To make the refried beans
• drain the beans
• put them in a saucepan and cover with water. Add the onion halves and ancho chilli and simmer for 45–50 minutes
• or until tender. Alternatively
• use a pressure cooker and cook for 20 minutes.
• Meanwhile
• to make the tortillas
• mix the flour
• cornmeal
• baking powder and ½ teaspoon salt together in a large bowl. Pour in the warm water a little at a time and mix until you have a stiff dough. Knead on a lightly floured surface for 2–3 minutes. Divide into four and shape each piece into a ball. Cover with cling film and leave to stand for 50 minutes.
• To make the salsa
• put the tomatoes in a bowl with the sugar
• lime juice and a pinch of salt and mix well.
• To make the guacamole
• put the avocados
• chilli and coriander in a bowl and mix well. Stir in the lime juice and oil
• season with salt and pepper and mix again.
• To make the soured cream sauce
• put the sundried tomato
• jalapeño and soured cream in a bowl and mix to a paste.
• For the refried beans
• drain the cooked beans
• reserving the liquid
• and mash in the pan with the garlic. Melt the lard in a large frying pan over a medium heat and fry the beans for 4–5 minutes. Mix some of the reserved cooking liquid into the beans to achieve a thick
• spreadable consistency. Season to taste.
• To make the chorizo filling
• heat the oil in a frying pan over a high heat and fry the chorizo for 2–3 minutes. Add the mushrooms and fry until both are cooked. Add enough chipotle sauce to cover the ingredients.
• For the tortillas
• roll out each dough ball on a lightly floured surface into a tortilla shape. Place a griddle pan over a high heat and
• when hot
• cook the first tortilla. When one side has blistered
• turn it over and cook for 2 minutes more. Cook the remaining tortillas in the same way. Wrap the cooked tortillas in a cloth to keep warm.
• Just before serving
• make the scrambled eggs by melting the butter in a saucepan over a medium heat. Crack in the eggs and cook
• stirring continuously. After 1–2 minutes
• when the eggs are still slightly runny
• remove from the heat. Season with salt and pepper
• then transfer to a serving dish to finish cooking in their own heat.
• Serve the scrambled eggs with the warm chorizo
• refried beans
• soured cream sauce
• guacamole
• salsa
• Cheddar and warm tortillas and let everyone build their own burrito.