Step 1

Heat a medium non-stick frying pan over medium heat. Add 1 tbs of the oil and cook beef in batches until browned. Transfer beef to a plate and set aside.

Step 2

Add onion, garlic, Mexican chilli powder and cumin to the pan and cook, stirring, for 2 minutes. Return beef to the pan and add the tomato paste. Cook, stirring constantly, for 2 minutes.

Step 3

Pour in Massel beef stock and bring to boil. Reduce heat to low and simmer for 30 minutes or until the liquid has almost evaporated.

Step 4

Meanwhile, combine the corn, tomato, coriander and remaining olive oil in a bowl. Season with salt and pepper.

Step 5

To assemble, place a tortilla on a flat surface. Place 1/6 of the beef just left of centre. Top with corn mixture and roll into a burrito. Repeat with remaining tortillas.