Mexican pulled beef

Ingredients

• 1 large onion, peeled and quartered
• 3 cloves garlic, peeled
• 3 whole chipotle chilli in adobo sauce
• 3 teaspoons paprika
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1 tablespoon vegetable oil
• 2kg chuck steak or chuck roast, cut into large 8 cm pieces
• 1 bottle (375ml) mexican beer
• 400g can chopped tomatoes
• salt and pepper to taste
• lime wedges, warm tortillas to serve
• suggested toppings, avocado, fresh coriander sprigs, salsa
  
  

Method

1. Using the cook processor, Insert “Mulitblade” and add onion, garlic, chilli, spices, salt and one tablespoon of the oil. Press PULSE for 3 seconds. Scrape down the sides, repeat until it forms a thick paste.
2. Replace “Multiblade” with “StirAssist” and add all the beef. Press QUICK STIR to coat meat evenly in paste.
   
3. Select 140C/ 5 min / STIR SPEED 1 and press START.
4. At the end of the cooking time. add beer and tomato. Select 100C / 2 hours /STIR SPEED INTERMITTENT and press START.
5. Once cooking time has ended, remove a piece of meat and check the meat is soft enough to shred. If it needs more cooking, return to bowl and cook for a further 15-20 minutes.
6. At the end of cooking time, remove all the beef from the bowl and shred using two forks, set aside.
7. Remove measuring cup from lid and select 100C /30 min and press START. Bring sauce to the boil and reduce by half; sauce should have thickened. Season to taste with salt and pepper and mix through shredded beef. Serve with warm tortillas, lime wedges and prefered toppings.