Offering the ultimate in one-pot cooking, this fall-apart Mexican-style pot roast is prepared in the slow cooker, along with saucy, cowboy-style pinto beans that have been rinsed but not pre-soaked. Once cooked, just wrap the combo up in warm flour tortillas with a dollop of lime crema and enjoy.
Make sure you check in on it periodically, adding additional liquid as necessary, to keep the beans steeping and ensuring they'll be tender in the end.
- Yield:Serves 6
- Active time: 8 to 10 hours
- Total time:30 minutes
- 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.