So what should we put that Cowboy Salsa on, huh?
How about these Shredded Beef Tacos I whipped up in the slow cooker? YES. These tacos, that salsa—my Super Bowl everything. Everything.
Guys, let’s talk about my little baby slow cooker. We’ve been through so much together. This small power house has been my date to pretty much any party I’ve ever been too. He helped out with the mini meatball subs at a World Cup party, countless cheese dips at is-this-even-a-party-or-just-an-excuse-to-eat-queso parties and even some chocolate fondue occasions (I’m looking at you Senior Prom—or as I call it, the night we wore garbage bags to protect our gowns from that melty, chocolately goodness because food>looking good for life).
I mean, what’s better than a couchgate (you know, a tailgate party you have on your couch) in which the food cooks itself? Nothing? I didn’t think so. Quickly season up the meat in the morning, throw it in the slow cooker and let it simmer all day until guests arrive or you head out. Once it’s game time, place the cooker on low and put it up on the buffet with some tortillas, toppings (Cowboy Salsa and red cabbage are my favorites for this one), condiments (crema, cheese, salsa) and garnishes (cilantro, limes) and fans can eat as they please. I know ordering pizza is easy, but this is almost just as easy, plus it will never get cold, so any late arrivals or fourth-quarter stress eaters won’t be disappointed. Not to mention how entirely delicious it is. The tender, falls-apart-to-the-touch meat sears in flavor while cooking all day in a bath of aromatic garlic, thinly sliced onions and the spicy flavors of chili and cumin. The only problem with this recipe is that by the time it’s ready to eat, you may have already eaten it all. Who can resist those glorious smells wafting out of the kitchen all day?
- ½–3/4 lb beef round roast
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ onion, thinly sliced
- ½ cup water
- 6–12 corn tortillas
- Optional toppings and garnishes such as Cowboy Salsa, pico de gallo, cabbage, crema, cheese, cilantro, lime slices
- Rub the meat with the garlic, salt and spices until evenly covered. Place in a slow cooker with the onion and water and cook on high for four hours, or on low for eight hours.
- Once fully cooked and starting to fall apart, remove from slow cooker and slice with the grain to shred the meat. Return to slow cooker and place heat on low while serving.
- To serve, warm up the tortillas and stack with desired toppings, meat and garnishes. (Because this meat can be very wet, stacking two tortillas for each taco is a good idea.)
As always, the recipe makes just two servings, simply multiply the ingredients by the number of people you are serving to make a larger batch. May the best team win!