Serves 4

Ingredients:

600g Ancho bavette

Corn tortillas:

300g masa harina

5g sea salt

450ml warm water

Or use pre-made tortillas

Pickled red onion

1 red onion, finely sliced

100ml red wine vinegar

50ml water

20g sugar

5g sea salt

Charred spring onion salsa verde

1 bunch spring onions

30g parsley

20g coriander

1 garlic clove

20g capers

1 tsp dijon mustard

juice of 1 lemon

100ml olive oil

salt

black pepper

To finish

50g feta

fresh coriander

2 limes

Method:

Mix masa harina, salt, and water to form a dough. Let it rest for 20 minutes. Divide the dough into 40g balls and press them into tortillas. Grill the tortillas on a hot grill plate until lightly charred.

To pickle the onions heat vinegar, water, sugar, and salt, and pour it over the onions. Char the spring onions over the grill and blend them with the remaining salsa ingredients.

Cook the bavette over direct heat until it reaches medium-rare doneness. Let it rest for 10 minutes before slicing it thinly against the grain.

Fill the tortillas with the steak, salsa verde, pickled onion, feta cheese, and coriander. Finish with a squeeze of lime juice.

This is our recipe for National Burrito Day (not that we need an excuse to make a burrito!)

You don't need to use wagyu beef of course, our house beef is pretty darn special too, but if you did want to use wagyu, you won't regret it!

The recipe includes a spiced tomatoes mix with red onion, coriander, jalapeño, cumin seeds and lime as well as a guacamole. Add all three elements to a tortilla, wrap and dunk in some sour cream for a flavour fiesta.

Enjoy!

Method:

Start the stew by getting a large pot on a medium high heat and adding a small amount of vegetable oil. Season the beef well and sear in batches until nicely coloured. Remove the beef and add the diced onion and garlic the pot and cook for 3-4 mins to get a small amount of colour. Add the tomatoes, cinnamon, ground cumin and cook for another 1-2 mins. Put the beef back and cover with the beef stock, season well, bring to the boil and reduce to a simmer and cook for 2-3 hours or until the beef is starting to break apart.

Method:

Cook the Tequila & Lime skewers either with a pan or a BBQ for around 8-10 mins or until cooked through.

Finely chop the peppers and onions.

Add each ingredient in little mounds in the bowl; the peppers, onio, sweetcorn, beans (drained) and the Salsa.