Slow Cooked Moroccan Beef Burritos

Directions

1. Cut your chuck beef into bite-sized cubes. Heat a splash of oil in a large pan over a high heat and brown the beef quickly on all sides to seal in the flavour.

2. Transfer the browned beef to your slow cooker. Sprinkle over the Mingle Moroccan BBQ Roast or Rub, then tip in the drained chickpeas, canned tomatoes, and stock. Give everything a thorough stir to combine.

3. Cover and cook on Low for 6–8 hours (or on High for 4 hours). The beef is perfectly done when it is melt-in-the-mouth tender and can be easily shredded using two forks.

4. Pour your chicken stock into a pot and bring to a simmer. Add the pearl couscous and cook gently for 10 minutes until plump, then remove from the heat. Once it has cooled slightly, stir through the diced red onion and sultanas.

5. Warm your tortillas for 10 seconds (in the microwave or a dry pan) to make them soft, pliable, and easy to roll without ripping.

6. Layer up the middle of each tortilla with a spoonful of the pearl couscous, shredded Moroccan beef, pickled red onions, and fresh coriander.

7. Fold in the sides and roll into a tight burrito shape. Heat a tiny splash of oil in a pan over a medium heat and lightly sear the burritos, seam-side down first, until all sides are golden and crisp.