Beef Burritos

Preparation Time: 20 minutes
Cooking Time: 10 hours on LOW


  • 4 large garlic cloves, peeled
  • 1 tbsp dried oregano
  • 1 tbsp sweet paprika
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp sunflower oil
  • 700 g/1 lb 9 oz skirt steak, halved lengthways, then quartered
  • 450 g/1 lb tomatoes, coarsely chopped
  • 2 red peppers, halved lengthways, deseeded and coarsely chopped
  • 4 tbsp passata
  • 1 tsp hot pickled jalapeño chillies, or to taste
  • several coriander sprigs, leaves and stalks separated, with the stalks tied together
  • 1 bay leaf
  • 8 flour tortillas
  • salt and freshly ground black pepper



  • coarsely grated Cheddar or Monterey Jack cheese
  • pitted black olives, sliced
  • skinned and deseeded tomatoes, thinly sliced
  • shredded cos lettuce


Put the garlic on a chopping board, lightly sprinkle with salt and use the tip of a knife to crush into a paste. Transfer the paste to a small bowl and stir in the oregano, paprika, cumin, ground coriander and oil. Use your hands to rub the mixture all over the pieces of steak, then season with salt and pepper.

Put the tomatoes, peppers, passata, pickled chillies, coriander stalks and bay leaf in the slow cooker and top with the pieces of steak.

Cover the cooker with the lid and cook on LOW for 10 hours until the meat is very tender. Remove the steak from the cooker, wrap in foil and leave to rest for at least 10 minutes. Remove and discard the bay leaf and coriander stalks. Re-cover the cooker to keep the sauce warm.

Meanwhile, preheat the oven to 180°C/350°F/Gas 4. Wrap the tortillas in foil and heat in the oven for 10–15 minutes until hot. (Alternatively, wrap in cling film and warm in a microwave on HIGH for 30–45 seconds.)

Use two forks to shred the steak, then stir the meat into the sauce and season with a little more salt and pepper, if you like.

To assemble a burrito, spoon the beef filling down the centre of one tortilla, using a slotted spoon. Add any or all of the toppings, if you like, and sprinkle with coriander leaves. Roll up the tortilla, then repeat to make 7 more burritos. Serve hot.