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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Carne asada 1. Remove the ancho chilli from the water, discard the water. 2. Blend or process all ingredients, except for the beef, until smooth. 3. Place the beef and the marinade into a large vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3. Marinate for at least 3 hours in the fridge. 4. Place the sealed bag onto a rack in the steam oven and Sous-vide at 49°C for 1 hour. 5. Remove the beef from the bag and discard excess marinade. Charred tomato salsa 1. Preheat the oven on Full Grill at 300°C. Place the tomato, onion, garlic and chilli onto the baking and roasting insert in the universal tray. Place into the oven on shelf level 5 and cook for 10 minutes, or until charred and soft. Remove garlic from the skins. 2. Blend all ingredients. Season to taste with salt and extra lime, if desired. Quick pickled onions 1. Combine all ingredients in a bowl. Set aside for 30 minutes, drain liquid before serving. Tortilla 1. Place the masa harina, salt, oil and hot water in a large bowl. Mix with a spoon until combined. Knead the dough to form a ball. 2. Cover with a damp kitchen towel and allow to rest for 10 minutes. 3. Divide the dough into 16 balls and keep covered with the damp towel. 4. Using a tortilla press or a rolling pin, flatten the balls between two layers of plastic; we use a halved zip lock bag. 5. Preheat the tepan yaki plate on medium-high heat, induction setting 7. 6. Peel the tortilla off the plastic and place directly on the tepan yaki plate, cook for 2 minutes each side, or until the tortilla is cooked through; they may puff slightly when cooked. 7. Remove and place in a saucepan lined with a tea towel, covering as you add each tortilla. This will allow them to steam and become soft. The tortillas can be kept warm in a gourmet warming drawer for a longer period. Carne asada 1 ancho chilli, seeds and stem removed, soaked in water for 10 minutes 1 chipotle chilli in adobo sauce 2 tbsp (40 ml) orange juice 1 tbsp (20 ml) lime juice 2 tsp brown sugar 2 garlic cloves, roughly chopped 1 tsp ground cumin ½ cup coriander stems, (approximately ½ bunch) roughly chopped 1 tsp salt flakes 500 g skirt or rump steak, trimmed Charred tomato salsa 500 g tomatoes 1 red onion, halved 3 garlic cloves, unpeeled 1 long red chilli, stem removed ½ cup coriander leaves and stems (approximately ½ bunch) roughly chopped 1 lime, juiced Salt, to taste Quick pickled onion 1 red onion, thinly sliced 1 lime, juiced 2 tbsp (40 ml) red wine vinegar 2 tsp sugar Tortillas 220 g (1 ¾ cups) masa harina ½ tsp salt flakes 1 tbsp vegetable oil 250 ml (1 cup) hot water To serve 1 tbsp vegetable oil 1 cup thinly sliced cabbage 1 avocado, sliced into thin wedges 2 tomatoes, finely chopped 1 cup coriander leaves 1 lime, cut into thin wedges Cooking programme Induction, Sous-vide, Vacuum sealing drawer, Induction and Full Grill Miele accessories Tepan yaki plate, Vacuum sealing bags, Griddle plate, Baking and roasting insert and Universal tray Serves 4 Preparation time 1 hour, plus marinating time Cooking time 1 hour 10 minutes CARNE ASADA TACOS WITH CHARRED TOMATO SALSA AND TORTILLAS 34.