Look at what's cookin

My adventure's in feeding my family

Slow Cooker Mexican Beef With Lime Crema and Pinto Beans February 10, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

So many roasts, so many recipes to try. Normally I only like black beans but I decided to give this recipe a try anyways. I surprisingly enjoyed it. It’s easy to make and the beans have a good flavor. I really enjoyed it.


  • 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

photo 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.

photo 2

Mix sour cream with lime juice and cilantro in a small bowl.

photo 1 (1)

When beans are tender and pot roast yields to a fork, taste and adjust seasonings. Serve meat and beans with warm tortillas and crema.

photo 2 (1)


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