Braised Mexican Beef

Cook Time 1 hour

Servings 4-6

Ingredients

1 tsp olive oil

1kg chuck beef roast, quartered

1 tbsp chipotle in adobe sauce, chilli chopped and mixed with sauce

1 onion, chopped

4 clove garlic, bruised

3 coriander roots and stalks, chopped and leaves reserved to garnish 

1 tsp dried oregano

1 tsp ground cumin

2 ripe tomatoes, diced 

1 x 400g can kidney beans 

¼ cup of apple cider vinegar   

½ cup of freshly squeezed orange juice

500ml beef stock 

Salt and pepper 

Flour tortillas, to serve

Sour cream, to serve

Salsa

1 telegraph cucumber, diced 

1 tomato, diced

Juice of 1 lime, plus extra to serve

Method

Heat oil in the multicooker on sear mode over a high heat and add the beef. Season with salt and pepper. Remove the meat, then add the onion, garlic, coriander roots and stalks and cook for 5-8 minutes to soften. Add the oregano and cumin and toast off for a few seconds before returning the meat, along with the tomatoes, kidney beans, vinegar, juice and stock.

Bring to the boil then cover and lock the lid. Cook on the pressure cooker mode for 45-50 minutes until the meat is meltingly tender.

For the salsa, combine ingredients together with a pinch of salt and the reserved coriander leaves.

Using a slotted spoon remove the meat and shred. Use a stick blender to pulse the sauce and beans 3-4 times to thicken sauce. Return the shredded meat and keep warm.

Warm the tortilla in a pan. Fill with the beef, followed by a small dollop of sour cream and garnish with salsa.