April 05, 2022

Ancho Bavette Burrito by Barry Horne

By Tom Gibson
Ancho Bavette Burrito by Barry Horne

Serves 4


500g Ancho bavette steak

4 large flour tortillas

1 pack or 500g of precooked rice

1 tin refried beans

100g grated cheese

100g guacamole (1 avocado, 1 lime and some salt)

50g salsa 


Place a large pan on a medium high heat and sear the bavette, if its a large bavette it might need to be finished in the oven. Cook until the internal temperature reaches 48 degrees and rest.

While resting, reheat the rice well in a microwave for 2-3 mins.

Warm the tortillas for 30 seconds in the oven to make them more pliable, when warm add a spoon of the refried beans on the bottom then a few spoons of the warm rice.

Slice the bavette and add a couple of slices to each tortilla, spoon over some of the salsa and guacamole and finish with cheese.

Roll as tight as you can (you can even watch an online video on how to roll a tight burrito).

Pan fry the burrito in a dry pan for around 3-4 mins all round until the tortilla is nicely coloured, slice down the middle and serve.