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1
Stir together the ingredients for the fajita seasoning and set aside.
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2
Heat 1 tablespoon oil in a soup pot or dutch oven over medium high heat.
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3
Brown half of the meat in the oil and transfer to a 4 to 6 quart slow cooker.
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4
Brown the remaining meat in the remaining oil and transfer to the slow cooker.
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5
Deglaze pot with tequila, scraping up the flavor bits stuck to the pan and add to the slow cooker.
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6
Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning to the slow cooker.
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7
Stir in beef stock and flour.
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8
Cover and cook on high for 4 hours.
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9
Stir in beans and lime juice just before serving.
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10
Garnish with sour cream, cilantro, avocado, and jalapenos.
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11
BEEF STOCK.
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12
Preheat oven to 450.
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13
Roast bones in a single layer n a roasting pan until caramelized, (about 1 1/2 hours) stirring periodically to prevent burning.
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14
Transfer bones from roasting pot to an 8 quart stock pot, drain an discard excess grease from pan.
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15
In a large bowl, toss vegetables with tomato paste to coat.
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16
Transfer vegetables to pan used to roast bones .
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17
Roast vegetables until caramelized, about 45 minutes.
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18
Remove the vegetables from the oven and add to the stock pot.
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19
Place the roasting pan onto the stove over medium-high heat.
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20
Deglaze the pan with the wine, scraping up the brown bits of flavor from the bottom.
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21
Pour wine and brown bits over the bones and vegetables in the stock pot.
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22
Add parsley, thyme, bay leaves, and peppercorns to the stock pot.
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23
Add cold water to cover by one inch and bring to a simmer over medium heat.
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24
Simmer stock, skimming the fat from the surface every 30 to 45 minutes during the first 2 hours.
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25
Simmer stock for about 5 to 8 hours adding water as needed to keep everything covered.
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26
Discard bones.
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27
Strain stock through a fine mesh sieve, discarding vegetables.
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28
Using an ice bath cool the stock to almost freezing.
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29
Cover stock with plastic wrap and refrigerate.
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30
Before using stock, skim off and discard layer of chilled fat.
