Slow Cooker Mexican Beef With Lime Crema and Pinto Beans Recipe

Ingredients

• 3 pounds boneless bottom round or chuck roast (in one whole piece)
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 large onion, chopped (about 1 1/2 cups)
• 1 or 2 jalapeño peppers, finely chopped
• 1 cup dried pinto beans, well-rinsed and picked over
• 1 (28-ounce) can whole tomatoes, preferably San Marzano, crushed by hand
• 1 tablespoon ancho chili powder
• 1 tablespoon ground cumin
• 3 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 cup low-sodium beef broth, plus additional as needed
• 1/4 cup tequila
• 1 cup sour cream, preferably Mexican crema
• 1 tablespoon juice from 1 whole lime
• 2 tablespoons minced fresh cilantro leaves
• Flour tortillas

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