Burrito Sharer

The humble saucepan, can really transform any dish into a One Pot wonder!

Done in 3 hours

Serves 6-8

Dish by Ori Goldberg

Ingredients

Mexican rice:

2 tbspolive oil

2brown onions, diced

1 whole chorizo, diced

1 tbspcumin

200gwhite rice

3tomatoes, pureed

2 brown onions, pureed

5garlic cloves, pureed

400mlchicken stock

2 cans of pinto beans

handful of fresh coriander

1fresh jalapeños

Carne asada braise:

3 tbspneutral oil

2kgchuck roast, cut into cubes

1large onion

2tomatoes

3garlic cloves

7 mixed dried chillies (guajillo, ancho, or chipotle)

5 bay leaves

1/2 tbspcumin

1/2 tbsporegano

1/2 tspground cloves

200ml chicken stock

handful of fresh coriander

To serve:

8flour tortillas

large handfuls of grated mozzarella and cheddar

large handful of padron peppers

pico de gallo

salsa verde

guacamole

Welcome to One Pot; the show that shows you that anything is possible, with just One Pot! Today we're making a takeaway favourite, the burrito, in only one pot. Beanie rice, braised meat and crispy tortilla, and loads of cheese, for the masses, without the cleaning.

Method

Start by searing off our cubed meat for a few minutes on each side, on high heat, until nicely browned on all sides. Whilst waiting, place the rest of the ingredients in a blender, and blend till smooth. Add the braising liquid to the meat, adding extra stock to just cover all the meat, and cook in the oven at 160°c for 2 hours.

Once the meat has finished braising, remove from the saucepan, and add the olive oil, and start sautéing off our diced onion and chorizo. Add the spices, cook for another minute, then add our rice (that has ben soaked for at least 30 minutes). Cook again for a couple more minutes before adding the pureed tomatoes, onion and garlic. Add stock, then beans, then our fresh coriander and jalapeños, before cooking in the oven for 25/30 minuted at 180°c.

Once all cooked, remove the rice from our saucepan, and with the now clean saucepan, line with parchment and oil, and start layering on our flour tortilla.

Onto the tortillas goes half our rice, then our braised meat and cheese, followed by the rest of the rice and some seasoned patrons. Back in the oven this goes for the final time, nice and high for 10 minutes.

Allow to cool slightly before flipping the entire pot over a large sharing platter, start cutting up and serve with pico de Gallo, salsa verde and guacamole!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!