🕒 Pre+Cooking time: 15 mins
🍲 16
Ingredients
- For the pickled onions
- 2 red onions, thinly sliced
- 1 tablespoon salt
- L cup (80ml) lime juice
- For the beef
- 2 tablespoons vegetable oil
- 1.5kg chuck roast, cut into 3 pieces
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 375ml bottle dark Mexican beer
- ½ cup (125ml) water
- 1 teaspoon finely grated orange zest
- 3 canned chipotle chillies in adobo sauce,
- coarsely chopped
- 1 teaspoon chilli powder
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- L cup (80ml) orange juice
- To serve
- 16 soft flour tortillas, warmed
- 200g tomatillo salsa
- 2 avocados, diced
Method
1. Make the pickled onions. Place the onions in a bowl, sprinkle with the salt and toss to combine. Add the lime juice and stand for up to 2 hours on the benchtop or overnight in the refrigerator. The longer the pickling time the better the flavour.
2.For beef. Select SAUTÉ/SEAR and preheat the cooking bowl. Once preheated, add oil and beef and sauté for 10 minutes until browned. Remove from the cooking bowl and set aside.
3. Add the onion and cook, stirring occasionally for 5 minutes, until softened and starting to brown. Add the garlic and beer and cook until the beer is reduced by half.
4. Add the remaining ingredients, except the orange juice, and stir to combine. Return the beef to the cooking bowl.
5. When cooking has completed, carefully remove the beef to a large bowl and shred with two forks. Skim any fat from the surface of the liquid. Return the beef with the orange juice to the cooking bowl and stir.
6. Just before serving, drain the liquid from the pickled onions. Top the warm tortillas with the shredded beef, pickled onions, tomatillo salsa and avocados. Serve immediately.
