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 have a similar recipe, and it's actually at home simmering as I type! Instead of beef, I use a boneless pork shoulder butt. In a mini food processor, I chop/blend a large can of whole peeled tomatoes and small can of chipoltle peppers in adobo sauce and lots of garlic plus a little cumin and some black pepper. I add that on top of the pork and onions, plus some chicken or veggie broth to cover the meat, and throw in 2 cinnamon sticks. Cook low and slow and you can barely get the meat out of the pot it is so tender and falling apart!!! I top with jalapenos, pineapple chunks, and sliced purple onions that I've pickled in red wine vinegar and sugar overnight [at least for a few hours]. The pineapples give it an awesome sweet and tangy kick. I'm going to try making a salsa out of the pineapples, pickles, and jalapenos by blending them in my mini processor instead of just adding them all separately on top. Plus sour cream, cheese, and tortillas and it's awesome! My guests raved about it!

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!

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

I made this recipe for my husband who loves Mexican food - he raved over it! So delicious - I am now making this a second time. It doesn't get any easier than a slow-cooker! Yum, yum...

Delicious. Great with avocado.