Enchirito, a smothered burrito with taco meat and enchilada sauce

Heat a pan on medium-high, add the ground beef and all the taco meat spices, break the meat down and cook about seven minutes.

Push the meat aside so the rendered grease collects in the centre; add a little oil if the beef is lean.

Stir two tablespoons of flour into the grease and mix it through the meat.

Add the tomato paste and mix.

Add half a cup of water, mix and cook a couple of minutes; taste for salt and adjust, then set aside.

Mix four cups of water or beef broth with four tablespoons of tomato paste.

Add the chili powder, paprika, cumin, oregano crushed between the fingers, garlic salt, onion powder, black pepper, pibeleon and salt, and mix until well combined.

Melt the butter in a skillet over medium-high heat, whisk in the flour, then slowly pour in the spiced water or broth while whisking.

Keep whisking until it comes to a simmer, taste for salt, then reduce to the lowest heat and simmer, stirring occasionally so it does not stick.

Heat the tortillas on a hot comal.

Preheat the oven to 350F, or use a microwave instead.

Spread refried beans on a tortilla, top with the taco meat, a little enchilada sauce and some onion, and roll it closed onto a baking sheet or individual skillet; repeat with the rest.

Cover the burritos with enchilada sauce and top with cheddar cheese.

Bake until the cheese melts.

Top with sour cream and black olives, or lettuce and tomatoes.