- Calories 431
- Fat 12g
- Sat fat 4g
- Cholesterol 95mg
- Sodium 573mg
- Protein 51g
- Carbohydrate 30g
- Sugar 3g
- Fiber 6g
- Iron 5mg
- Calcium 98mg
Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw
How to Make It
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.