Mexican Pot Roast with Borracho Beans
Love Bakes Good Cakes
Love Bakes Good Cakes
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Ingredients

  • 15 minutes
  • 6 servings
  • 1 cup dried pinto beans, picked over, rinsed and drained
  • 1½ cups low-sodium beef broth
  • 1 bottle (12 oz.) bottle dark beer (I used Negra Modelo)
  • 2 dried bay leaves
  • 3½ - 4 pound boneless beef chuck roast, trimmed
  • Salt and freshly ground black pepper, to taste
  • 8 cloves garlic
  • ¾ cup packed fresh cilantro leaves
  • 1 to 2 chipotle peppers in adobo sauce
  • 1 to 2 tbsp adobo sauce
  • 3 tbsp freshly squeezed lime juice
  • 1½ tbsp. tomato paste
  • 1½ tsp. ground cumin
  • 1 tbsp House Seasoning (see note below)
  • 1 tbsp chili powder
  • 2 tsp dried Mexican oregano
  • Cornbread, for serving

Instructions

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