Mission burrito

Step 1: Mix the 3 tbsp lime juice, 3 tbsp orange juice, 3 cloves garlic, 1 tsp ground cumin, 1 tsp mild chilli powder, 1 tsp salt and 2 tbsp vegetable oil, coat the 1 ⅓ lb beef skirt or flank steak, cover and marinate in the fridge for 1–4 hours.

Step 2: Heat a griddle or barbecue until very hot. Cook the steak for 3–4 minutes a side until well charred, and 135°F inside for medium. Rest 5 minutes, then chop into small pieces.

Step 3: Steam the 4 very large flour tortillas (30 cm) one at a time in a covered steamer basket or wrapped in a damp tea towel in a hot pan for 30–60 seconds until soft and stretchy.

Step 4: Lay a tortilla on a sheet of foil. Sprinkle the centre with 4 oz grated Monterey Jack or mild cheddar, then add rows of 14 oz cooked Mexican-style tomato rice, 14 oz cooked pinto or black beans, beef, 7 oz pico de gallo salsa, 5 ½ oz guacamole and 4 tbsp soured cream, keeping a 5 cm border. A common mistake is overfilling, which makes it impossible to roll.

Step 5: Fold the sides in, then roll up tightly from the edge nearest you, tucking as you go. Wrap firmly in the foil.

Step 6: Rest for a minute so the cheese melts, then peel back the foil as you eat.