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THE BURRITO BEAST

The one that laughs in the face of portion control. It’s big, beefy, melty, and built to be manhandled — not eaten politely
Course Main Course
Cuisine Mexican
Keyword beef, burrito, cheese, wrap
Author jacksmeatshack

Ingredients

  • 1 large flour tortilla
  • 1 pack streaky bacon
  • 2 tbsp oil
  • 250 g minced beef
  • Cooked rice
  • 1 big handful of cheddar or Monterey Jack cheese
  • 1 jalapeño sliced
  • 1 small onion sliced
  • 1 handful fresh coriander
  • 1 tbsp BBQ Sauce
  • 1 tbsp Chipotle Mayo
  • 1 tbsp butter for searing
  • Salt & pepper

Instructions

  1. Preheat the grill and set up for two zone cooking. Heat a cast iron pan over direct heat until searing hot.
  2. Make the bacon lattice before beginning by weaving streaky bacon into a lattice pattern on cling film, then set aside.
  3. Add oil to the pan, add the onions and move over to indirect heat. Brown for approx 2 minutes then add the mince until cooked all the way through.
In a bowl, mix your cooked beef with BBQ sauce and chipotle mayo. Add rice, cheese, jalapeños and coriander. This is not the time to be shy — it should look borderline unmanageable.
Pile the mixture in the middle of each tortilla, fold in the ends, then roll tightly into burrito form.
  4. Wrap the burrito in the bacon lattice, securing tightly.
Preheat the same cast iron pan over direct heat, then melt a big lump of butter and allow it to melt.
  5. Drop in the burrito seam-side down. Press it gently with a spatula or press.
Grill each side for 2–3 minutes until crisp, golden, and oozing from the edges.
Move to indirect heat for 5 minutes to warm the middle through.
  6. Slice. Reveal. Drool.
Slice it in half, show off the melty cheese and smoky beef, and serve with a little Mexican flare.