Mexican meat in a slow cooker

Step-by-step cooking

1. Step 1:

   

   I take raw beans and chickpeas, 0.5 of both multi-glasses and pour water overnight. Let's start cooking our Mexican dish! Boil the beans and chickpeas for about an hour and at this time prepare the rest of the ingredients.

2. Step 2:

   

   Cut the meat into small cubes, fry in MV 5-7 minutes on the "frying" mode, stirring at this time, then close the lid and simmer on the "quenching" mode standard (I have 1 hour), but I believe that 30-40 minutes is the maximum that is needed.

3. Step 3:

   

   Next, prepare the remaining ingredients: onion cut into half rings, sweet pepper also, peel tomatoes and cut into 4/6 parts, during this time chickpeas and beans will be ready.

4. Step 4:

   

   After the MV finishes stewing the meat, carefully transfer it to another dish and alternately begin to deal with vegetables.

6. Step 5:

   

   It is in this step that you will need vegetable oil!!! which I don't use, because meat lets out juice and I have enough of it for frying vegetables, and you can also add a little boiled water, so this step is also at your discretion. Mode "frying" vegetables: 1-fry the onion for 5 minutes 2-add pepper and tomatoes and fry for another 3-5 minutes 3-add the beans and chickpeas, stir and fry for another 3-5 minutes 4-add salt / pepper / dry seasonings, mix 5-add meat

7. Step 6:

   

   Fry still 3 minutes and add 0.5 cans of canned corn and for lovers - you can sprinkle a little sesame seeds, mix everything and wait 1-2 minutes and turn off the MV.

8. Step 7:

   

   Your dish is ready!

9. Step 8:

   

   To our taste, the best side dish for it is rice!