Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw
José Picayo
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preparation
30
minutes
cooking
510
minutes
Serves 6

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 jalapeño peppers, and hot sauce, for serving

Directions

  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 for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
  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. 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. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

 

Abigail Chipley
March 2011

Nutritional Information

  • Per Serving
  • Calories 431
  • Fat 12 g
  • Sat Fat 4 g
  • Cholesterol 95 mg
  • Sodium 573 mg
  • Protein 51 g
  • Carbohydrate 30 g
  • Sugar 3 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 98 mg
What does this mean? See Nutrition 101.

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