15tbspslow cooked beefshredded (see notes below for ingredients and prep for this)
Use a 9cm diameter cookie cutter to cut 15 mini tortilla from the 3 large tortillas. Place each one on a square of kitchen foil.
In the centre of each mini tortilla add a tablespoon of the shredded beef, a tsp of cooked rice, a tsp of spring onions/scallions, half a tsp of salsa and a small pinch of cheese.
Press the fillings down with the back of a teaspoon and fold the tortilla over so the edges slightly overlap. Try to keep the filling in the tortillas. Wrap in the foil and twist the ends. Place on a tray and repeat with the remaining 14 burritos.
When you're ready to heat the burritos, place the tray in the oven at 170c/325f for 10 minutes until piping hot.
If you want to make these in advance, simply refrigerate before cooking. Then take out of the fridge and allow to come up to room temperature (about 30 minutes) before cooking as per instructions above.
Slow cooked beef: You only need a small amount of slow cooked beef, but I'm including instructions for cooking a slightly larger batch. It'd be quite difficult to slow cook it in such a small batch without it drying. You can use ⅔rds of it for another meal (serves 2 with potatoes and veg, or as a small pie filling), and keep one third of it for the mini burritos. Ingredients: 1 tbsp. vegetable oil 500g/17.5oz braising beef roughly diced 1 tbsp. plain flour pinch of salt and pepper 2 cloves of garlic, peeled small bottle of beer, ale or lagerInstructions: Preheat the oven to 130c/250f. Heat the oil in an ovenproof pan. Coat the beef chunks in the flour, salt and pepper, then fry in the oil until lightly browned all over. Add in the garlic and beer, give it a stir to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, put a lid on and place in the oven to cook for 3-3.5 hours - until the beef is falling apart. Check every hour or so to ensure the pan isn't going dry. Add some hot water from the kettle if it starts to look too dry.