Slow Cooker Mexican Beef With Lime Crema and Pinto Beans

By mahto

Ingredients

• 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

Details

Servings 6
Adapted from seriouseats.com

Preparation

Step 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.

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.