Slow-Cooker Mexican Beef With Lime Crema and Pinto Beans

This fall-apart Mexican pot roast is meant to be tucked into tortillas with saucy, cowboy-style pinto beans. [Photograph: Jennifer Olvera]

Slow-Cooker Mexican Beef With Lime Crema and Pinto Beans

About This Recipe

Yield:Serves 6
Active time:8 to 10 hours
Total time:30 minutes
Special equipment:Slow cooker
This recipe appears in: Sunday Supper: Slow Cooker Mexican Beef With Lime Crema and Pinto Beans


  • 3 pounds boneless bottom round or chuck roast (in one whole piece)
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 large onion, chopped (about 1 1/2 cups)
  • 1 or 2 jalapeƱo peppers, finely chopped
  • 1 cup dried pinto beans, well-rinsed and picked over
  • 1 (28-ounce) can whole tomatoes, preferably San Marzano, crushed by hand
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 cup low-sodium beef broth, plus additional as needed
  • 1/4 cup tequila
  • 1 cup sour cream, preferably Mexican crema
  • 1 tablespoon juice from 1 whole lime
  • 2 tablespoons minced fresh cilantro leaves
  • Flour tortillas


  1. 1

    Place meat in the slow cooker and add garlic, onion, jalapenos, beans, tomatoes, chili powder, cumin, bay leaves, Worcestershire sauce, vinegar, beef broth, and tequila. Season with about a teaspoon of salt. Cook on low until beef is tender and beans are cooked, 8 to 10 hours, adding additional broth as needed to keep beans saturated and submerged.

  2. 2

    Mix sour cream with lime juice and cilantro in a small bowl. When beans are tender and pot roast yields to a fork, taste and adjust seasonings. Serve meat and beans with warm tortillas and crema.


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