This recipe is from Love Bakes Good Cakes "Talk about a flavor explosion in your mouth! This Mexican Pot Roast with Borracho Beans recipe will become a new family favorite!"
In this recipe she uses a crockpot / slowcooker. I am planning on making this using the InstantPot and will place my findings and recipe below. I think either way you make it would be soooo yummy! Just the flavors have me drooling over here!
Mexican Pot Roast with Borracho Beans - How To Video
INSTANT POT Version of Mexican Pot Roast with Borracho Beans + Beef Bone Broth
- I bought a 5.5 pound rack of Beef Spare Ribs.
- Placed them in the InstantPot by wrapping them around the inside of the pot.
- Dumped a one-pound bag of picked-through and rinsed dry pinto beans
- Cut up one yellow onion into 1-2 inch squares
- Tossed in a few cloves of garlic (minced) and added about 2 tbsp of kosher salt
- Filled the water to the "Max Fill Line"
- Set the InstantPot on High Pressure Cook for 1.5 hours, with 15 min Natural Release.
BEANS OR REFRIED BEANS
- After the first round of cooking, I took out all the beans and most of the broth.
- Put the beans in a large pan, add garlic, tomato paste, dried cilantro, cumin, lime, and Mexican oregano
- Heat over medium heat and stir in all of the ingredients.
- At this point if you want beans, you are done. If you want refried beans you start mashing the beans and other ingredients, adding some of the reserved broth. Continually stirring until you have the consistency you want.
MEAT & BONE BROTH
- After removing the beans and most of the broth, fill the InstantPot with more water, 1 tbsp of vinegar, add some carrots, and 2 bay leaves
- Set the InstantPot on High Pressure Cook for 2 hours with 45 min Natural Release.
One of the things that I LOVE about living in our small town is that we have friends that raise animals for food. My favorite is the chicken. Last year my dear husband helped our friends "process" their chickens for the freezer. Because he helped them, we were able to get some for our freezer. So tonight's dinner is especially special to me - as he really stepped out of his "comfort zone" so he could learn how the process works. I on the other hand was not able to be a part of the process - yes, I am a scaredy cat - I admit it. LOL
I found this recipe online for Crock Pot Chicken. It calls for a whole chicken, but since ours are already cut up, I am using it that way. I made quite a few changes to the original recipe to suit our tastes. To find the original recipe, go to this link at 100 Days of Real Food.
For dinner tonight I am making Slow-Cooker Beef and Black-Bean Chili. Started it this morning, can't wait to try it tonight! The house smells SO good right now! Here is the recipe.
Ingredients (serves 4)
Directions In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.
Found recipe at www.marthastewart.com