Superbowl Eats: Beef Tacos, Guacamole, and Salsa

It probably wouldn't come as a huge shock to anyone that I care more about what I eat during the Superbowl than actually watching the game. Usually I prepare an entire feast and invite a few friends over, but this year it was just the two of us. I made slow-cooked shredded beef tacos, loaded guacamole, corn salsa, and salsa verde.

I've been wanting to learn how to use a DSLR, so I thought this was the perfect opportunity. It's a lot harder than I thought because I've forgotten everything I used to know about shooting manually, so I'm still getting the hang of it. Here are some shots from today:


Slow-cooked Shredded Beef Tacos

Adapted from Gimme Some Oven


  • 2 Tbsp. olive oil
  • 2 pounds boneless chuck roast
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 cup beef stock
  • 1/2 cup chicken stock
  • 2 Tbsp. tomato paste
  • 1 small white onion, diced
  • 5 cloves garlic, minced
  • Tortillas
  1. Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.

  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the beef on each side until browned, about 2 minutes per side. Remove the beef from the skillet and place in the bottom of a slow cooker or a large pot.

  3. Add the remaining 1 tablespoon olive oil and diced onion to the skillet. Saute for an additional 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the beef and chicken stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Add tomato paste and whisk into the pan sauce until combined. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the beef in the pot/slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily.

  4. Shred the beef with two forks, and toss to coat with any of the remaining juices. Serve the beef in the tortillas, topped with your favorite taco toppings.

Loaded Guacamole with corn

Loaded Guacamole with corn

Loaded Guacamole


  • 2 avocados
  • 1 lime, juiced
  • 1 garlic clove, grated
  • 1/4 cup corn
  • 1/4 cup tomato, seeded and diced
  • 1/4 cup jalapeño, minced (remove the seeds for less heat)
  • 1/2 cup red onion, minced
  • 2 tablespoons chopped cilantro
  • salt to taste
  1. Mash avocados in a medium bowl with the garlic clove and lime juice.
  2. Fold in corn, tomato, jalapeño, red onion, and cilantro. Salt to taste.
  3. Store in the refrigerator, sealed with saran wrap to prevent browning.

Corn Salsa


  • 1 can of corn
  • 1 lime, juiced
  • 1/4 cup red onion, minced
  • 2 tablespoons chopped cilantro
  • 1/4 cup jalapeño, minced (remove the seeds for less heat)
  • salt to taste

Combine all ingredients in a medium bowl. Store in a sealed container in the refrigerator.

Salsa Verde

Adapted from Serious Eats


  • 1 large poblano chile, seeded and roughly chopped (about 1 cup)
  • 2 jalapeños, roughly chopped (seeded for a hot salsa, not seeded for extra-hot)
  • 1 large tomatillo, quartered
  • 6 sprigs cilantro
  • 1 clove garlic
  • 3/4 cup water
  • 1/2 cup sour cream
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt to taste
  1. Place chopped chiles, tomatillo, cilantro, garlic, and water in a small saucepan. Bring to a boil over high heat, reduce to a simmer, and cook until chiles and tomatillo are softened, about 10 minutes. Set aside to cool.

  2. Transfer mixture to food processor or blender and puree until completely smooth. Transfer to bowl, stir in sour cream and lime juice. Season with salt to taste and serve immediately, or store in an airtight container in the refrigerator up to a week.