Football Sundays are back! WOO HOO!
Growing up, I was raised on the Jets (I know, that may qualify as child abuse, right?), and lucky for me, my fiance is a fan of Gang Green too. Sure, it’s not easy being a Jets fan (although heyo, good game yesterday!), but that’s what loyalty is all about, right?
You know I love busting out the slow cooker on football Sundays, so here’s another great recipe that’s so easy to “set it and forget it”! And of course, I had to go and stick the beef in a taco, because that’s just how I roll.
I originally wanted to try making barbacoa-style shredded beef a la Chipotle… however, I realized after I got home from grocery shopping that I had forgotten the chipotle peppers in adobo… whoops. That was momentarily disheartening until I decided to wing it and create my own spin on things. Tomatoes, onion, garlic, lime juice, cilantro and lots of spice combine to make a braising liquid that has tons of flavor and enough kick without being too overpowering. I am really happy with how this all came out from start to finish- the finish being me slurping up all the leftover juices in the slow cooker with a large spoon. Yikes.
Speaking of spoons, I finally unpacked all my shower gifts this weekend! Hello, new square plates! What do you think?
- 2-3 lbs beef rump roast
- 1 15 oz can diced tomatoes
- 3 cloves garlic
- 1 onion, halved
- 3 tbsp lime juice
- 3 tbsp cilantro
- 1 tbsp crushed red pepper flakes
- 2 tsp cumin
- 2 tsp dried oregano
- 1 tsp chili powder
- ½ tsp cayenne pepper
- salt and pepper
- corn tortillas, for serving
- lime wedges, for garnish
- fresh cilantro, for garnish
- Trim beef of any excess fat. Place in the slow cooker. Slice half the onion lengthwise into strips and add to the slow cooker with the beef.
- In a blender, add diced tomatoes, garlic, the other half of the onion, lime juice, cilantro, crushed red pepper flakes, cumin, oregano, chili powder, cayenne, and salt and pepper. Pulse to blend a few times until consistency is smooth and everything is incorporated. Pour the tomato mixture over the beef and onions.
- Set slow cooker to low and cook for 7 hours.
- Turn on your broiler. Once cooking is done, shred the beef with two forks. Using a slotted spoon, transfer beef to an oven proof dish, and broil the meat for 5 minutes to get it crispy. While beef is broiling, toast up corn tortillas and prepare your garnishes.
- Remove beef from the broiler, serve with tortillas and garnishes and enjoy!
Is your family a football family? What are your favorite game day eats?