Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

José Picayo

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Serves 6| Hands-On Time: 30m | Total Time: 8hr 30m

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

In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
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).
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.
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.
Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

By Abigail Chipley, March 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 431

Fat 12g
Sat Fat 4g
Cholesterol 95mg
Sodium 573mg
Protein 51g
Carbohydrate 30g
Sugar 3g
Fiber 6g
Iron 5mg
Calcium 98mg

What does this mean? See Nutrition 101.

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Quick Tip

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.