Neven Maguire's Short Rib Beef Burritos

INGREDIENTS

• 1 Pack Simply Better Irish Angus Boneless Beef Ribs
• 1 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
• 1 Jar Simply Better Irish Made Chipotle Sauce
• 1 Tin Simply Better Italian Chopped Tomatoes
• 80g Simply Better Organic Basmati Rice, well rinsed
• 1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
• 1 Carton Simply Butter Organic Red Kidney Beans, drained and rinsed
• 120g Simply Better Barrell Aged Feta Cheese, crumbled
• 2 Ripe Avocadoes, peeled, stoned & sliced (optional)
• 2 Simply Better Irish Green Chillies, thinly sliced (or use Pickled Sliced Jalapenos)
• 8 Simply Better Irish Tomistar Tomatoes, diced
• Good Handful Fresh Coriander Leaves
• Sea Salt & Freshly Ground Black Pepper
• Simply Better Handmade Hot Chilli Sauce, to taste

METHOD

1. Preheat the oven to 140°C (275°F/Gas Mark 1). Remove the ribs from the packaging and leave to back to room temperature. Heat a skillet pan until smoking hot over a high heat. Season the ribs generously. Add the oil and then add the ribs. Sear all over until golden brown, turning them regularly with a tongs. Transfer to a plate.
2. Put the chipotle sauce in the skillet pan with the tinned tomatoes. Add the ribs and cover with a lid, then cook for 3 hours until the ribs are meltingly tender. Remove any excess fat from the top with kitchen roll. Then shred the beef with two forks.
3. Put the rice in a small pan of salted boiling water and cook following pack instructions until tender. Drain, then keep warm.
4. Heat a large frying pan over a high heat and warm the wraps for 30 seconds on each side. Warm the kidney beans in a small pan and drain in a sieve. Arrange the rice in lines on each wrap, leaving space at the bottom to fold up and enclose the fillings later.
5. Divide the kidney beans, feta, chipotle beef and avocado, if using between the wraps. Arrange all the remaining fillings and coriander leaves on top. Douse everything generously with hot sauce, then tightly wrap up each burrito, tucking the wrap at the bottom before rolling from the side, so that the filling doesn’t fall out. Wrap in tin foil and leave for a few minutes, then cut each one in half and arrange on plates to serve.