½ fresh pineapple, chopped
2 white onions, sliced
2 cloves, garlic, chopped
1.5kg topside beef roast
1 tsp Tio Pablo Citrus Chilli Salt
2 tsp cracked black pepper
1-2 Tbl Tio Pablo Chilpotle de Plata
200g La Morena Chipotle Sauce
1 bottle of Cola (I used Mexican Coca-Cola)
12 Tio Pablo Corn Tortillas
1 tomato, diced
1 cup fresh coriander, ripped
Tio Pablo Salsa Picante de Mango
Crumbled Feta cheese (optional)
Place the pineapple, one of the sliced onions, garlic and beef into a slow cooker and coat entirely with Citrus Chilli Salt, Chilpotle de Plata, Chilpotle Sauce (Salsa Picante) and black pepper. Turn beef over while seasoning, so that all sides are coated.
Pour a bottle of cola atop, cover and slow cook on low heat for at least 8 hours. Remove beef from cooker and shred with two forks. Add liquid to shredded beef to add flavour and keep moist.
Warm corn tortillas in a frying pan until soft and pliable. Add shredded beef, diced tomato, remaining onion slices and coriander. Top with Salsa Picante de Mango. Serves 6.