Slow Cooker Mexican Beef With Lime Crema and Pinto Beans

Name: Slow Cooker Mexican Beef With Lime Crema and Pinto Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp ancho chili powder; 1 Tbsp apple cider vinegar; 3 bay leaves; 794 grams whole tomatoes, preferably San Marzano, crushed by hand; 1 kilograms boneless bottom round or chuck roast (in one whole piece); 237 milliliters dried pinto beans, well-rinsed and picked over; 6 servings Flour tortillas; 2 Tbsps minced fresh cilantro leaves; 1 Tbsp cloves garlic, minced (about; 1 Tbsp ground cumin; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp juice from 1 whole lime; 237 milliliters low-sodium beef broth, plus additional as needed; 355 milliliters large onion, chopped (about; 237 milliliters sour cream, preferably Mexican crema; 59 milliliters tequila; 1 Tbsp Worcestershire sauce

You can never have too many main course recipes, so give Slow Cooker Mexican Beef With Lime Creman and Pinto Beans a try. This recipe serves 6. This recipe covers 45% of your daily requirements of vitamins and minerals. One portion of this dish contains around 57g of protein, 37g of fat, and a total of 781 calories. Head to the store and pick up beef broth, flour tortillas, cream, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mexican cuisine.

Instructions

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.

Ingredients you will need

Worcestershire Sauce

Chili Powder

Bay Leaves

Beef Broth

Jalapeno Pepper

Tomato

Tequila

Vinegar

Garlic

Beans

Broth

Cumin

Onion

Beef

Meat

Salt

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Lime Juice

Seasoning

Sour Cream

Pot Roast

Cilantro

Beans

Equipment you will use

Bowl

Pot

Serve meat and beans with warm tortillas and crema.

Ingredients you will need

Tortilla

Beans

Mexican Crema

Meat

Equipment

Slow Cooker

Bowl

Pot

Ingredients

Servings:

1Tbsp

ancho chili powder 1Tbsp

apple cider vinegar 3

bay leaves 794grams

whole tomatoes, preferably San Marzano, crushed by hand 1kilograms

boneless bottom round or chuck roast (in one whole piece)237milliliters

dried pinto beans, well-rinsed and picked over 6servings

Flour tortillas 2Tbsps

minced fresh cilantro leaves 1Tbsp

cloves garlic, minced (about 1Tbsp

ground cumin 6servings

Kosher salt and freshly ground black pepper 1Tbsp

juice from 1 whole lime 237milliliters

low-sodium beef broth, plus additional as needed 355milliliters

large onion, chopped (about 237milliliters

sour cream, preferably Mexican crema 59milliliters

tequila 1Tbsp

Worcestershire sauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.