Shredded beef burritos with beans and cheese

Ingredients for 4 portions

• 600 gFlank steak, in 3–4 pieces
• ≈ 1.5 lWater
• ½Yellow onion, in one piece
• 2 clovesGarlic
• 2Bay leaves
• to tasteSalt
• 2 tbspRapeseed oil
• 1Yellow onion, chopped
• 1Chili, finely chopped
• 3Tomatoes, chopped
• to tasteBlack pepper
• 450 gRefried beans, 1 tin
• 150 gChihuahua cheese, grated
• 12Tortillas

Method

1. Put the beef in a pan with the water, the piece of onion, the garlic, bay leaves and some salt. Bring to the boil and skim.
2. Cover and simmer over a low heat for 1 hour 30 minutes, until the beef is so tender it falls apart. (About 35 minutes in a pressure cooker.)
3. Lift out the beef, let it cool for a few minutes and pull it into thin shreds with two forks. Keep a cupful of the broth.
4. Heat the oil in a large frying pan over a medium heat and fry the onion and chilli for 3 minutes. Add the tomatoes and cook for 4 minutes, until softened.
5. Add the beef and a splash of broth and cook, stirring, for 5 minutes, until juicy but not wet. Season with salt and pepper.
6. Warm the refried beans in a small pan over a low heat.
7. Warm the tortillas one at a time in a dry frying pan so they are soft. Spread with beans, add beef and cheese, fold in the sides and roll up.
8. Put the burritos seam-side down in the hot, dry pan and toast for 1–2 minutes per side, until golden and the cheese has melted. Serve straight away.

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