Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Photo: psfreeman

For an authentic, tasty char, toast the tortillas (one at a time) directly over a low gas flame, moving and turning them using tongs. Keep warm in foil or a clean kitchen towel until ready to serve. Recipe by Abigail Chipley, March 2011. From the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-chipotle-beef-tacos-with-cabbage-and-radish-slaw-00000000052367.

Yield: 6 servings
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Ingredients

  • 3 pound(s) beef chuck, trimmed and cut into 2-inch pieces
  • 1 large onion, thinly sliced
  • 4 clove(s) garlic, chopped
  • 1 to 3 tablespoon(s) chopped canned chipotles in adobo sauce
  • 1 teaspoon(s) dried oregano
  • 2 bay leaves
  • Kosher salt
  • 4 cup(s) thinly sliced cabbage (about 1xE2x81x843 medium cabbage)
  • 4 radishes, halved and thinly sliced
  • 1/4 cup(s) chopped fresh cilantro
  • 2 tablespoon(s) fresh lime juice, plus lime wedges for serving
  • 12 6-inch corn tortillas
  • Sour cream, pickled jalapexC3xB1o peppers, and hot sauce, for serving

Preparation

  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. 2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
  3. 3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
  4. 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 bowl with the beef and toss to combine.
  5. 5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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