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!

Fillet Tail Taco with Chilli Sambal

People often forget about the fillet tail because it is a small fillet but it is just the same quality. It is perfect for making these tacos as a little meat goes a long way.  You can do 1 fillet tail between 2.  The citrus and pickled onion cut through the richness of the meat beautifully and of course, the Sambal brings texture and heat.  Make this for a special weekend treat!  You won’t regret it!

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.