I started with Serious Eats' Slow Cooker Mexican Beef with Lime Crema and PInto Beans, but modified it a bit. I used my InstantPot, slow cooked a small chuck roast with the sauce and did the Rancho Gordo pinto beans on the side. I added the beans in for the last hour or so. I had fresh spice and was generous with it and my large jalapeno was fairly hot, so it was a spicy dish but in a good way, I mashed avocado and sour cream with fresh lime juice and a bit of milk so I could use the crema in a squeeze container. Some fresh tomato and avocado for garnish.
¡Feliz Año Nuevo! to all eGulleters! - from Tucson!!
