30 g Jalapeño or other mild, green chili pepper, deseeded
2 garlic cloves
Juice of 2 limes
Salt and freshly ground black pepper
200 g SWIZZROCKER®
1 green pepperoni (around 150 g), deseeded and sliced
250 g onions, sliced into rings
1 tbsp olive oil
450 g beef steak (cut from the belly)
1 tbsp paste from smoked chili peppers (chipotle)
4 wheat tortillas (30 cm in diameter)
200 g cooked brown rice
200 g black beans
For the salsa: Season tomatoes, onion, coriander leaves, Jalapeño, garlic and lime juice with salt and pepper and puree in blender.
Fry pepperoni slices and onion rings with 1/2 tbsp oil in a pan at high heat. Fry for 5-7 minutes, stirring continuously, until pepperoni softens and onion browns. Remove from stove and put aside.
Season steak with salt and pepper on both sides and rub in chili paste. Cook at high heat with remaining oil 4-10 minutes on each side, depending on the desired level of cooking: 4-6 minutes for rare, 6-8 minutes for medium, and 8-10 minutes for well done. Remove from pan and let stand 5 minutes, then cut into strips.
Cut SWIZZROCKER® into sticks. Place rice, beans, steak strips and cheese sticks in the middle of each tortilla and drizzle with salsa verde. Fold in tortilla sides. Roll up burritos, place in pan with overlapping end facing downwards and fry 2-3 minutes on each side.
Grill avocados 3-4 minutes in a grill pan at medium heat. Serve burritos hot with salsa verde and grilled avocado.