About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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Slow Cooker Mexican Beef With Lime Crema and Pinto Beans
About This Recipe
|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 jalapeño 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
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.
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.