Abigail Chipley

Gallery

José Picayo

Recipe Summary

hands-on:
30 mins
total:
8 hrs 30 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

431 calories; fat 12g; saturated fat 4g; cholesterol 95mg; sodium 573mg; protein 51g; carbohydrates 30g; sugars 3g; fiber 6g; iron 5mg; calcium 98mg.