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.
1.5 lbs ground turkey
1/2 cup chili powder
2 tbsp extra virgin olive oil
1 medium onions diced
2 cloves of garlic minced
1 29 oz can diced tomatoes
1 29 oz can crushed tomatoes
1 small can tomato sauce
2 cups chicken or vegetable stock
1 can rinsed & drained black beans
kosher salt to taste
In a large pot, heat olive oil on medium, add onions. Cook onions for about 5 minutes, stirring regularly. Add garlic, cook until fragrant - about 1-2 minutes. Add chili powder, cayenne pepper, and 1/2 tbsp kosher salt. Stir for about 2-3 minutes to bloom the spices.
Add stock and ground turkey. Stir until ground turkey is separated (no large chunks). Turn up to med-high heat, bring to boil. Add diced tomatoes, tomato sauce, and beans. Stir and bring back to a boil. Turn down to simmer, cover and cook for 30-45 minutes.
Taste and adjust the spices as needed.
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