Make a super bowl of tacos for game day
January 28, 2014
By Maria Nelson
When the Seahawks played their first season in Seattle, I was 6 years old. To say it was a big deal to finally have a professional football team in the Emerald City is putting things very lightly. It was an epically huge deal. We lived in Ballard during those first years and every Seahawk Sunday the town basically shuttered its doors.
Everywhere you went, the city was in thrall. It was nothing to see people walking down the street, transistor radios glued to their ears, neighborhood bars overflowing with fans, men, young and old huddled outside Sunday church services, listening quietly to car radios and cheering our beloved Seahawks to victory.
Through the years, players and coaches came and went. Ground Chuck, Steve Largent, Jim Zorn, Kenny Easley, Cortez Kennedy and Mike Holmgren all became legend. The 12th Man, born in the Kingdome, grew stronger and louder than ever. Our first Super Bowl experience was for me dreamlike, a coming of age for our city that was euphoric and heart wrenching.
The thought of spending extra time in the kitchen on Super Bowl Sunday, when I’d much rather be watching the game is in no way appealing. Easy, make-ahead food that feeds a crowd will be the order of the day around here. These tacos, fresh full of flavor and easy to prepare completely fit the bill. Serve with ice cold beer and a Seahawks win.
Game Day Slow Cook Shredded Beef Tacos
3 pounds bone-in chuck roast, trimmed of fat
5 cloves, minced garlic
1 onion, chopped
Juice of 3 limes
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika (pimenton)
Salt and pepper to taste
1 red Fresno chili, sliced with seeds (optional)
1 cup fresh cilantro, torn
8 ounces beer (I used Pacifico)
16 small flour tortillas
Guacamole or sliced avocados
Spicy Crema Mexicana (1 sup crema or sour cream mixed with two tablespoons chipotles in adobo)
Place the roast in a slow cooker, and then add the garlic, onions, lime juice, olive oil, spices, and salt and pepper. Massage all the ingredients into the meat and let sit for 15 minutes. Top with the chili, cilantro and beer, and then cover. Set the slow cooker to high and cook for 4 hours on high or 6 hours on low.
Once the meat is tender and falling apart, remove from the pot and shred, discarding any bones and extra fat. Cover meat to keep it warm and set it aside. Skim off as much fat as you can from the liquid in the slow cooker and drizzle some of the remaining juices over the meat to keep it moist and flavorful.
Using tongs, toast the tortillas very lightly over a low burner. Tortillas will toast quickly, in 10-15 seconds. Be very careful with this step.
Prior to serving, prepare the toppings and place each in individual serving dishes.