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Chipotle Chuck Steak Burrito w/ Habanero Hot Sauce

Recipe from: Luardos

Take a trip to London, England, for the best burritos in town at Luardos, offering chicken, pork or steak options out of a divinely inspired van called Jesus.

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6 12-inch flour tortillas
Monterey Jack cheese, grated
2 cups long grain rice, cooked until fluffy not wet
600 grams black beans
Luardos Chipotle Chuck Steak (see below)
Fresh coriander, roughly chopped
Guacamole (see below)
Habanero hot sauce (see below)
Tomato salsa (see below)
Iceberg lettuce, shredded
Sour cream

Toast a tortilla in a large frying pan until slightly brown but not crispy (it still needs to be pliable for the wrapping). Add the grated cheese as it’s toasting to get it melting.

One by one add the burrito ingredients, adding as much or as little as you prefer. Wrap up your burrito, and enjoy!

500 grams chuck steak, cubed into 1-inch chunks
1 medium yellow onion, thinly sliced
1 heaping teaspoon hot smoked paprika
1 heaping teaspoon ground cumin
1/2 teaspoon ground cinnamon (or 1 cinnamon stick)
2 tablespoons dried oregano
Olive oil for frying
Salt and pepper
1 cup chipotles en adobo
1 cup water
50 grams dark chocolate

In a large saucepan, fry the onions slowly in the olive oil until soft. Add the paprika, cumin and cinnamon and fry for another minute.

Add the chuck steak, oregano, salt and pepper, chipotles and water. Give the whole thing a good stir.

Bring to the boil and cook on a simmer for about 2 hours, checking that there’s enough cooking liquid.

Right at the end of cooking, add the dark chocolate and stir in.

4 Hass avocados
Olive oil – a good drizzle
Juice of 1 lime
1/2 clove garlic, crushed
1/4 jalapeno, finely chopped
6 sprigs fresh coriander, roughly chopped
1/2 red onion, finely chopped
1/2 tomato, finely chopped
Salt and pepper

Scoop the avocado flesh into a bowl and roughly mash. Mix in the remaining ingredients and season to taste.

6 habanero chilies
Olive oil
Juice of 1/2 a lime
Pinch of caster sugar

Put all the ingredients in a blender/food processer and blend until completely smooth.

4 ripe tomatoes, finely diced
1/2 Spanish onion, finely diced
1/2 red onion, finely diced
Handful of chopped coriander
Drizzle of olive oil
Juice from 1 lime
1 birds eye chilli (optional)
2 pinches of caster sugar
1 pinch sea salt

Mix all the ingredients in a bowl. Give it a taste and add a little more lime/sugar if required.

Yield: 6 servings