Nacho burrito

Directions

1. To make the salsa, add 1 white onion cut in half, 2 tomatoes cut in half, the ancho chilli, coriander seeds, and oregano to a pan over high heat. Develop colour on all sides of the vegetables before adding 500ml (17 fl oz) chicken stock and simmering for 12 minutes.

2. While the salsa is cooking, make the pico de gallo by dicing 2 tomatoes, 1/2 a white onion, a bunch of coriander, and a jalapeño. Place in a bowl and season with salt and the juice of 2 limes. Set aside for later.
3. Once the salsa is cooked, add it to a blender and blend until smooth. Set aside for later.
4. Place the pan used for the salsa back on high heat and add 2 tablespoons of oil. Once hot, add the beef mince and break it up. Season the beef mince with salt, pepper, garlic powder, and ground cumin, and fry on high heat until cooked through. Remove from the pan and set aside.
5. Place the pan back on the heat and add the salsa back to the pan over medium heat. Then add the corn chips and carefully stir through the sauce.
6. To assemble the burrito, place 1 flour tortilla down, then add a couple of spoonfuls of the corn chips and salsa, followed by some of the beef mince from earlier, then pico de gallo and grated cheese. Carefully wrap your burrito, keeping it as tight as possible, before toasting it in a dry pan over medium-high heat until you have a golden colour on all sides.