Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

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Photo by José Picayo
Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw 3.7 134 5 1
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  • Serves 6
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 431 calories
    • 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

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. 

Ingredients

  1. Check 3 pounds beef chuck, trimmed and cut into 2-inch pieces
  2. Check 1 large onion, thinly sliced
  3. Check 4 cloves garlic, chopped
  4. Check 1 to 3 tablespoons chopped canned chipotles in adobo sauce
  5. Check 1 teaspoon dried oregano
  6. Check 2 bay leaves
  7. Check kosher salt
  8. Check 4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
  9. Check 4 radishes, halved and thinly sliced
  10. Check 1/4 cup chopped fresh cilantro
  11. Check 2 tablespoons fresh lime juice, plus lime wedges for serving
  12. Check 12 6-inch corn tortillas
  13. Check 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.

 

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