Beef quesarito

Heat a little oil in a pan over medium high heat and fry the rice about five minutes until golden.

Stir the tomato sauce through the rice, then add three cups of water, the chicken bouillon, onion powder, garlic powder and cumin.

Bring to a simmer, drop to the lowest heat, cover and cook 25 minutes until the water has evaporated.

Heat a skillet over high heat, add the ground beef and break it down.

Add the garlic powder, onion powder, oregano, cumin, paprika, New Mexico chili powder, cayenne, black pepper, salt and the tomato paste, mix and cook seven minutes until browned.

Push the meat to the side so the grease pools in the centre, stir two tablespoons of flour into the grease, then mix it through the meat for taco meat texture; taste for salt.

Melt the butter in a saucepan over medium heat, add three tablespoons of flour and cook about a minute.

Add the pickled jalapeno juice and whisk in the milk as you pour, then whisk until it comes to a simmer and thickens.

Drop to the lowest heat and add a pinch of salt, the cumin and the cayenne.

Add the grated cheese a little at a time, letting it melt, then taste for salt and cayenne.

Heat a comal over medium low, lay a tortilla on it, spread a little nacho cheese over it, top with shredded cheddar and a second tortilla, and let the cheese melt.

Flip after a couple of minutes so the tortillas stay soft, until the cheese is fully melted.

Fill with rice, taco meat, more nacho cheese and sour cream, keeping the amount rollable.

Grab the ends, roll it into a burrito and return it to the comal a couple of minutes to seal, then cut.