Beef Burrito

1. Heat a pan over high heat with the olive oil. Season the beef chunks with plenty of salt and pepper and then sear the beef into the hot oil.
2. Once ready, remove the meat from the heat and add into the slow cooker with the garlic, soy sauce, cumin, ale, chicken stock, bay leaf, black peppercorns and Chipotle Paste. Add a pinch of salt and cook on a high mode for 3-4 hours.
3. When ready, remove the meat from the slow cooker and place it into a bowl. Add the remaining cooking liquid into a saucepan and simmer on a high temperature to reduce. Once it thickens into a gravy consistency it’s ready, and this takes about 20-25 min approx.
4. Shred the meat with the help of two forks. It should be very tender, then pour the reduced sauce onto the meat and combine.
5. Warm up the Burrito Wraps, (you’ll need 2 per burrito). Lay 2 tortillas overlapping slightly, add a good amount of beef, then top with salad leaves, spring onions, grated cheese, sour cream, and a spoonful of Tomatillo Salsa.
6. Finally, wrap the burrito up as tightly as possible, slice in the middle and enjoy!

Chefs Tip:
If you don’t have a slow cooker you can cook your meat in the oven. Just sear your meat and place it in a baking dish with the rest of the ingredients. Cover tightly with tin foil and cook in the oven at 160°C / 320°F for 3 hours approximately, or cook until tender.