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Slow-cooked pulled beef, smoky peri-peri sauce, fresh pico, pickled onions, cheddar - juicy, spicy, and properly loaded.
This is my take on a peri-peri burrito - built around slow-cooked pulled meat and a homemade sauce that actually has depth. You get smokiness from the charred peppers, heat from the chilies, freshness from the herbs, and then everything comes together inside a warm tortilla.
It’s not a quick recipe, but most of it is just time doing its job. You prep, let things cook low and slow, and then build something that feels heavy, juicy, and full of flavor.
Serves 4–6
1.5 kg beef (chuck, brisket, or similar cut)
Salt
2 red bell peppers
2–3 red chilies
3 garlic cloves
1 small red onion
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