In a mixing bowl, whisk together the tequila, honey, Gault's Beef Stock concentrate, Mexican seasoning, lime juice and zest. Add the diced rump steak and set aside to marinate for at least 30 minutes. In a small saucepan combine the rice, Gault's Vegetable Stock and Mexican seasoning, stir to combine, then cover and cook for 20 minutes until the rice is tender. Transfer to a mixing bowl and add the beans, lime juice and mix until combined. Set aside until required. Dice the tomatoes into 5mm pieces and transfer to a mixing bowl add the diced onion, chopped coriander, jalapeño and chipotle Tabasco sauce. Set aside until required. Remove the steak from the marinade, reserving the marinade. Heat 1 tablespoon of olive oil in a non-stick frypan, add the marinated rump steak and cook for 3-4 minutes. Add the reserved marinade to the pan and continue to cook until most of the marinade has been absorbed. Warm the tortillas slightly (Ideally on a griddle, sandwich press or the microwave.) Place quarter of the rice and bean mixture in the middle of the tortilla, place quarter of the cooked rump steak on top of the rice and bean mix, top each burrito with salsa. Wrap up the burrito and repeat with the remaining ingredients. Serve with sour cream and lime wedges.