Slow Burn Tailgate Fiesta | Print |

We’ve watched a lot of football this season while perfecting our slow-cooker skills. To celebrate the big game on February 2, we’re serving two of our favorite main-dishes from the slow-cooker—braised beef short ribs with black beans and a classic Mexican chipotle pork stew called tinga.

 

Like most braises and slow-cooked meats, both taste great when made in advance. That translates into easy entertaining: Simply reheat and serve. Set out warm tortillas for tucking the meats into tacos. Or, cook rice or pasta and ladle the meat over it in wide bowls.

 

To accompany the hearty mains, serve a salad of winter greens dressed with a vinaigrette made creamy with ripe avocado. Of course, we serving guacamole and chips to start . Spicy guacamole tastes great with our favorite beer refresher—a chelada—chilled beer over ice with fresh lime. A smoky, salty chile mixture rims the glass for quite a surprise.

 

Dark, rich Texas sheet cake proves a winning dessert for the cook and the crowd. Everyone will go home happy—no matter which team wins.

 

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