Method
1. Pre-heat oven - 200°C
2. Add chili flakes, parmesan cheese and provolone cheese to the TM5 bowl
3. Chop with MC in place - 8 sec, speed 8
4. Then add unsalted butter, self raising flour, sea salt and crème fraîche to the TM5 bowl
5. Knead until well combined
6. Flour a clean cutting board
7. Transfer contents of TM5 bowl to cutting board
8. Roll out
9. Cut
10. Transfer contents of cutting board to baking sheet
11. Bake until golden brown - 15 min, 200°C
12. Clean TM5 bowl
13. Add onion, garlic clove, chipotle peppers in adobo sauce, ground cumin, ground coriander, ground turmeric, smoked paprika and ground cinnamon to the TM5 bowl
14. Chop with MC in place -5 sec, speed 7
15. Transfer content of TM5 bowl to slow cooker bowl
16. Add beef skirt, pork throat, tomato, tomato paste, sea salt and coconut sugar to the stew
17. Cook in slow cooker - 11 hr, low heat
18. Add canned red kidney beans and balsamic vinegar to the stew
19. Cook in slow cooker - 1 hr, low heat
20. Serve stew with medium bowl
21. Garnish with cilantro, fresh oregano, mint leaves and tomato
22. Serve baking sheet