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  • Jul 27th 2020
  • 0 comment


  • 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


  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.