Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

I made this yesterday, but in an oven. I placed the 1at 7 ingredients meant for the crock pot into a Le Creuset -low and shallow with a lid into a 275 degree oven for 4 hours. It came out beautifully. I only used 1 chipotle minus the seeds and it is not too hot at all. I don't do hot. It has a very moist and smoky outcome. If you want heat you will have to add more chipotle. I am freezing the shredded beef for an upcoming holiday meal. Let's hope it holds the moisture and texture.

Sounds delicious! Can anyone tell me if the leftover beef freezes well?

This is soo EASY! So many flavors and the cabbage adds great crunch! Once you've made it , you will be hooked.

Help please! I want to make this but I need to remove the 'hot' factor so that my small children can enjoy it too. What can I add instead of the chipotles to give the beef flavor? Thank you.

I also made a side salad of corn kernels, black beans, red bell peppers, and avocado tossed with some olive oil, cayenne pepper, and lime juice!

this is my favorite recipe on the site! I make it all the time, especially when I have guests; it's delicious and I actually can sit down and talk to everyone. The first time I had this I used some fresh cilantro dressing as a taco topper and the fresh cool cilantro taste was such a wonderful compliment to the spicy, hot meat. I also like to add some frozen corn when I'm mixing everything in the slowcooker, love corn in my tacos!

I used a 2 lb piece of Publix Greenwise Organic chuck roast (there's only 3 of us tonight), the entire 7 oz. can of Goya Chipotle Peppers in Adobo sauce (the more flavor and spice the better- is the concensus at my home), and added a few dashes of cumin, half a can of no salt added diced tomatoes, and about a cup of beef stock. Serving with the recommended condiments. Use authentic yellow corn tortillas and fresh sliced jalapeno. Looking forward to dinner tonight..I rarely use my slow cooker but this recipe sounds worth the wait. I'll follow up on how this came out!

frannyP: Yes! Beef has natural juices that are sealed in by slowcooking. Not to worry, you will have enough beef juice/broth left over to strain and serve as suggested in above recipe. I sometimes season roast with salt/pepper/onions/garlic/peppers etc. in my crockpot w/out adding any liquid and there's enough broth to make gravy.

Looks great! But doesn't this recipe need some liquid ingredient? Can i just cook it in the slowcooker dry? Help!

Delicious. Great with avocado.

Wow- this was amazing! I like spicy foods, so I ended up adding about 4-5 chipotle to the beef. We LOVED this meal, and will definitely be making it again!

OUT OF THIS WORLD! This is one amazing taco. I was hesitant about this recipe but it just looked so good in the picture I had to give it a try. I was worried about the chipotle peppers being too spicy, but since you separate the cooking liquid you don't actually eat them. The meat comes out with the perfect kick of spice. The flavor combination is incredible! This meal was too good to keep to myself, so I called up my neighbor and shared them on the spot.

This made for a delicious and easy dinner for six: you can throw the ingredients together in the morning, let it cook all day, assemble the cabbage/radish salad at the last minute while guests are hanging out in the kitchen having a glass of wine. Everyone loved it and came back for seconds. Spanish rice, chips with salsa and guacamole round out the meal nicely. Enough meat for leftovers the next day, easy to pick up more salad ingredients for another meal. I will definitely be making this again! Note: Since I hadn't made it before, I went for about 1.5 tablespoons of chipotle in adobo sauce, which gave it a nice deep spiciness. Might add a bit more salt to the meat next time.