Chipotle Beef Tacos with Cabbage and Radish Slaw

By cheeserohan

Ingredients

• 3 pounds beef chuck, trimmed and cut into 2-inch pieces
• 1 large onion, thinly sliced
• 4 cloves garlic, chopped
• 1 to 3 Tablespoons chopped canned chipotles in adobo sauce
• 1 teaspoon dried oregano
• 2 bay leaves
• Kosher salt
• 4 cups thinly sliced cabbage (about 1/3 medium cabbage)
• 4 radishes, halved and thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 Tablespoons fresh lime juice, plus lime wedges for serving
• 12 6-inch corn tortillas
• sour cream, pickled jalapeno peppers, and hot sauce, for serving

Details

Servings 6

Preparation

Step 1

1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.

2. Cover and cook until the beef is very tender, on low 7 to 8 hours or on high for 3 1/2 to 4 hours.

3. Twenty minutes before serving, heat oven to 350F. In a large bowl, toss together to cabbage, radishes, cilantro, lime juice, and 1/4 teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.

4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the owl with the beef and toss to combine.

5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapenos, hot sauce and lime wedges.