Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw
five_whole_stars
Click a Star to Rate This Recipe
Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2011

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 .

Quick Tip

Corn tortillas
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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.