Chile Colorado Beef Burrito

Method

1. Remove the stems and seeds from the dried chilies and open them out flat. Heat a dry pan on medium heat and toast the chilies, pressing with a spatula, for 30 sec in total on both sides, just until fragrant and brighter in colour. Take them out at once: scorched chilies make a bitter sauce. Put them in a bowl, cover with just-boiled water and soak for 15 min.

   Add in this stepDried guajillo chilies 3Dried ancho chilies 1

   medium heat

2. Cut the beef into 2.5 cm cubes, pat dry and season with half the salt. Heat part of the lard in a heavy 22 cm pot on medium-high heat and brown the beef in a single layer on all sides, 8 min in total, until deep brown. If the pot is crowded, brown it in batches so the juices don't run out.

   Add in this stepBoneless beef shank or chuck 400 gSalt 0.6 tspLard (or neutral oil) 1¼ tbsp

   medium-high heat

3. Drain the chilies and blend them with the garlic, half the onion, the cumin, oregano, vinegar and part of the stock until completely smooth. Run the blender for at least a minute so no flakes of skin remain.

   Add in this stepGarlic cloves 2White onion 50 gGround cumin ¼ tspDried oregano, Mexican if possible ½ tspApple cider vinegar ½ tspBeef stock 180 ml

4. Sprinkle the flour over the beef in the pot and stir on medium heat for 1 min to cook out the raw taste. Pour in the sauce through a sieve to catch the skins, add the remaining stock and salt, and scrape the bottom of the pot. Once it bubbles, cover, turn down to low heat and simmer for 1 h 20 min, until the beef falls apart when pressed with a fork and the sauce coats a spoon. Stir now and then so it doesn't catch, adding a splash of water if it gets too thick.

   Add in this stepPlain flour 1 tbspBeef stock 270 mlSalt 0.4 tsp

   medium heat→low heat

5. While the beef simmers, make the refried beans. Melt the rest of the lard in a 20 cm pan on medium heat, add the remaining onion, finely chopped, and cook for 3 min. Add the beans with their liquid, mash them, and fry, stirring, for 8 min until thick enough to come away from the pan in one mass. Season with salt.

   Add in this stepLard (or neutral oil) 1¾ tbspWhite onion 50 gCooked pinto beans with a little of their liquid 240 gSalt 0.4 tsp

   medium heat

6. Pull the beef into large shreds with two forks and stir it through the sauce. If the sauce is thin, uncover and reduce on medium heat for 5 min more, until it clings thickly to the meat. Too much loose sauce makes the burrito soggy and prone to bursting.

   medium heat

7. Heat a dry pan on medium heat and warm each tortilla for 30 sec per side. Spread beans over the lower third, add the beef with a slotted spoon and sprinkle with cheese. Fold in the sides and roll up tightly.

   Add in this stepLarge flour tortillas (25 to 30 cm) 2Chihuahua cheese or Monterey Jack 60 g

   medium heat

8. Set the burritos seam-side down in the pan and cook on medium heat for 2 min per side, until golden outside and the cheese has melted. Spoon any remaining sauce over the top if you like it enchilada-style.

   medium heat