Burritos are a great sharing dish, allowing everyone to tuck right in. Paired with a rich tomato sauce and the meaty flavours of the beef and chorizo, a bold Rioja Reserva, with its oaky finish, is a fantastic partner.
- Dry-fry the chorizo in a pan over a medium heat, until crisp and golden. Drain on kitchen paper, discarding all but 2 tsp of fat in the pan.
- Return the pan to a high heat, add the beef and stir-fry, until browned all over. Tip the beef onto a plate and set aside.
- Return the pan to a medium heat, add the onion and cook until golden. Add the garlic and chilli and cook for 1 minute. Return the beef and chorizo to the pan with the tomatoes and 175ml (6fl oz) water. Cover the pan, reduce the heat to low and simmer for 1 hour.
- Stir in the potatoes and beans, and cook for a further hour, adding a splash of water if it looks a little dry. Remove the lid, turn up the heat and cook, stirring frequently, for 10 minutes until the mixture thickens. Season to taste.
- For the salsa, combine the avocado, lime juice and coriander in a bowl, then season to taste.
- To serve, spread each tortilla with 1 tbsp of soured cream, a spoonful of the beef mixture and some salsa. Fold in the sides and roll up.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.