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.
3 cups Old Fashioned Rolled Oats
1/2 cup sliced toasted almonds
3 tbsp Dutch Process Baking Cocoa
1/3 cup Extra Virgin Olive Oil or Melted Coconut Oil
1/2 cup Honey
1 tsp vanilla extract
3/4 tsp kosher salt
1/2 cup Dark Chocolate Chips
3/4 cup Freeze Dried Raspberries or Freeze Dried Strawberries
This granola is so easy to make. Just old fashioned oats, all-natural peanut butter, and honey. It's great as a cereal, for a snack on a hike, or for any time you want a snack that is healthy and delicious. Plus - it's easy to change it up for your tastes. Don't like Peanut Butter? Use a different kind of nut or seed butter. Want a little chocolate kick, add chocolate chips when you take it out of the oven to cool (don't stir until cooled or you will have chocolate streaks instead of chocolate chips - lol).
5 cups old-fashioned oats - not quick cooking oats
3/4 cup honey
3/4 cup peanut butter chunky or smooth - all natural
1 tbsp vanilla extract (optional)
Optional Add In's to Your Granola
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