Add garlic and chili to mixer bowl, chop for 3 sec/speed 6/MC on.
Add lime juice, seasoning, salt and meat and combine for 5 sec/speed 3/reverse/MC on.
Remove from bowl and marinate meat for a minimum of 3 hours - overnight. If you havent got time, you can skip the marinating time but it is highly recommended!
Preheat oven to 150°C or 300°F, fanforced.
Add onion to mixer bowl, chop for 3 sec/speed 6/MC on. Scrape bowl down.
Add oil to mixer bowl and cook for 6 min/steaming temp/speed 1/MC OFF.
Add tin tomato, tomato paste, vegetable stock concentrate and mexican spice mix. Cook for 8 min/steaming temp/speed 2/MC ON.
Blend slowly up to 10 sec/speed 10/MC on. Some machines may require the mixture to cool a little before blending.
Transfer tomato sauce and the reserved marinated meat to a casserole dish, cover with alfoil and cook in the oven for 2 hours.
Remove alfoil, stir through capsicum and cook for a further 20 minutes on 200°C or 400°F.
If you would like to finish this off in the slow cooker, prepare up to step 6 of the recipe and transfer to slow cooker, cook on low for 7 hours.For a HCG P2 version, skip step 3 (omitting the oil and capsicum).Can be served many ways: on a bed of lettuce, with sour cream, cheese, and avocado for a LCHF dinner. Nachos, enchiladas etc etcBellini UsersUse blunt blade for this recipeMarinating instructionsAt step 2 do this step in the bowl you'll be marinating in, so as to avoid overloading your machine with too much meat.Cooking instructionsNo changes should be required