- 3 pounds beef chuck, trimmed and cut into 2-inch pieces
- 1 large onion, thinly sliced
- 4 cloves garlic, chopped
- 1 to 3 tablespoons chopped canned chipotles in adobe sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- Kosher salt
- 4 cups thinly sliced cabbage (about 1/3 medium cabbage)
- radishes, halved and thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 12 6-inch corn tortillas
- Sour cream, pickled jalapeño peppers, and hot sauce for serving
- Serves: 6
- Hands on Time: 30 Minutes
- Total Time: 4 to 8 1/2 Hours
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 1/2 to 4 hours.
Twenty minutes before serving, heat oven to 350º F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice and 1/4 teaspoon salt. Wrap 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 a 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.
"Chipotle Beef Tacos with Cabbage and Radish Slaw." Real Simple. March 2011: p 189.
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