Pork and pepper burrito paired with Oakham's Scarlet Macaw

Done right, burritos are a wonderful all-in-one meal. Tender, spicy meat, soft beans, well seasoned rice and enough chilli heat and lime zing to keep your tastebuds firing and help the flavour rise above the rich stodge. Sadly, so many Mexican restaurants fall into the trap of laziness and everything ends up tasting like chilli con carne either wrapped, fried, smothered in cheese, or all of the above.

This recipe Is certainly filling and has all the comfort food satisfaction you love about burritos but with a fresh chilli kick, lime rice and smokey sauce that all combine to give a wonderful balance of flavour - perfectly suited to pairing with the fantastic Scarlet Macaw from Oakham brewery.


Ingredients (feeds 4)

Burrito sauce

  • 1 finely chopped onion
  • 1 finely chopped green chilli
  • 1 crushed clove garlic
  • 1 tin chopped tomatoes
  • Teaspoon cumin seeds
  • Tablespoon tomato purée
  • Tablespoon wahaca hot chile de arbol sauce
  • Teaspoon sweet smoked paprika

  • 3-4 pork shoulder steaks, thinly sliced
  • Drained tin of white kidney beans (or other)
  • 4-5 peppers, sliced
  • 1 crushed clove garlic
  • 2 teaspoons chilli flakes
  • 2 sliced ripe avocados
  • 100-150g grated mature cheddar cheese
  • 200g basmati rice
  • Bunch fresh coriander
  • 1 fresh lime
  • Plus 4 very large soft tortillas

Start by cooking your rice for about 2 minutes less than the packet instructions say, in plenty of well salted water. Drain and set aside to cool.

Next make your sauce by frying the onion and chopped fresh chilli with a good crack of salt and olive oil. Cover with a lid and sweat on a low heat until very soft and light golden. Add a little pinch of sugar near the end to help them caramelise a little. Next add the crushed garlic, cumin seeds, tomato purée and a good twist of black pepper, cook for another minute or so then add in the tinned tomatoes and wahaca sauce (if you can't get this then add 1 tsp of chipotle paste, one tsp chilli powder, 1 teaspoon ground cumin - but really, it's a hero ingredient and well worth seeking out) plus an extra half tin full of water. Let this bubble away then blend to a smooth sauce.

While your sauce bubbles away brown your pork on a high heat in plenty of olive oil along with the chilli flakes and salt and pepper. Once well browned add in your peppers and crushed garlic and toss until softened and a little charred.

Next deglaze the pan with a glug of water and scrape all the bits from the bottom, then add in 3/4 of your burrito sauce and the tin of drained beans. Stir until well combined.

Next the fun (and messy) bit! First add a handful of chopped coriander, fresh black pepper and the juice of half a lime into the rice, stir then spoon onto the four tortillas. Next top with a handful of grated cheese and a big spoonful of the filling mix before a final topping of sliced avocado. Wrap up the burritos and place (tightly packed ideally) into a greased baking dish before topping with the remaining burrito sauce and a final scattering of cheese. Bake on a high heat for 15-20 minutes until the cheese is melted and golden.

Not a simple recipe, but one I can guarantee you will want to make again. It even reheats brilliantly, so prepare to fend off jealous work colleagues loitering around the microwave.

Serve with a simple crisp salad and a large glass of the wonderful Scarlet Macaw.


The beer!

This Oakham beer is just a knockout combination with the burritos. Sweet and soggy hops sacks smack you round the head whilst perfectly judged caramel soothes the lupulin burn on your tongue.

Just when you think it's all over the hops make one last appearance, drying your mouth and leaving citrus peel zest tingling as you contemplate the next sip. Mango, apricot skin, and gooseberry vie for attention in this beautifully balanced beer.

With the burritos it just works, with the spice of the burritos bringing out the sweetness in the beer and the hops dovetailing nicely with the zesty lime of the rice.

Give this one a go guys!



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