Ingredients

• 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
• 2 medium ripe tomatoes
• chopped
• ½ onion
• peeled and finely chopped
• small handful fresh coriander
• chopped
• 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
• 100ml/3½fl oz soured cream

Directions

• For the guacamole
• place the avocados in a bowl with the garlic
• onion and chilli and mash together roughly with a fork.
• Stir in the lime juice and season to taste with salt and freshly ground black pepper. Set aside.
• For the tomato salsa
• mix the tomatoes
• onion and coriander in a bowl. Set aside.
• 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.
• 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.