Hands-On Time
30 Mins
Total Time
8 Hours 30 Mins
Yield
Serves 6
José Picayo

How to Make It

Step 1

In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.

Step 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).

Step 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.

Step 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.

Step 5

Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

Ratings & Reviews

/5
Reviews
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