Ingredients

  • 1 jar of SOMOS™ Pasilla Pepper Salsa Ranchera
  • 2 pouches of SOMOS™ Mexican Brown Rice
  • 2 pouches of SOMOS™ Spicy Refried Beans
  • 2 lbs. boneless chuck roast
  • 1 lb. baby potatoes, whole
  • ½ cup water
  • 1 tsp dried oregano
  • 3 bay leaves
  • ½ tsp peppercorn
  • 1 tbsp kosher salt
  • 1 cilantro leaf

Prep

  1. Cut the beef into 1-inch cubes and add directly to the slow cooker with 1 jar of SOMOS™ Pasilla Pepper Salsa Ranchera, potatoes, water, and seasonings.
  2. Cover and cook on LOW for 8 hours or until the meat is tender and the potatoes are soft.
  3. Microwave SOMOS™ Spicy Refried Beans and SOMOS™ Mexican Brown Rice for 90 seconds and plate with the beef.
  4. Garnish with cilantro.
  • Alternatively, you can pressure cook on high for 65-80 minutes