Sort and wash 16 oz pinto beans. Cover the beans with cold water and soak overnight.

For at least two hours, marinate a 1 pound roast in soy sauce, juice from a whole lime, and a quarter cup of either sweet wine, brandy or 2 tablespoons honey (you want something sweet to help sear the meat later) Add 3 dashes of liquid smoke flavoring (mesquite is my favorite). Turn at least once.

After the meat has soaked in the marinade, sear both sides of the roast on a BBQ grill–don’t worry about fully cooking the meat, just get both sides browned well.

Place roast, soaked pinto beans, remaining marinade and 1 can of beef stock in crockpot. Add just enough water to cover the beans.

Add:

2 minced garlic
1 cup diced tomatoes
10 mild diced green chiles
2 minced jalapenos
1 diced onion
1 tablespoon chili powder (or to taste—if you don’t like chili powder add less).
½ tsp salt or to taste
dash of fajita seasoning or 1/2 tablespoon cumin powder (add more if you like cumin)

Cook on high for 6 to 8 hours until beef flakes apart and beans are tender. Stir occasionally.

Cut the roast or flake apart and add salt to taste.

Serve on hot flour tortillas with sides of sour cream, grated cheese and salsa. To smother, use green chile sauce. A good side dish is Spanish Rice.