Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw


  1. 3pounds beef chuck, trimmed and cut into 2-inch pieces
  2. 1large onion, thinly sliced
  3. 4cloves garlic, chopped
  4. 1 to 3tablespoons chopped canned chipotles in adobo sauce
  5. 1teaspoon dried oregano
  6. 2bay leaves
  7. kosher salt
  8. 4cups thinly sliced cabbage (about 1⁄3 medium cabbage)
  9. 4radishes, halved and thinly sliced
  10. 1/4cup chopped fresh cilantro
  11. 2tablespoons fresh lime juice, plus lime wedges for serving
  12. 126-inch corn tortillas
  13. sour cream, pickled jalapeño peppers, and hot sauce, for serving


  1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
  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).
  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.
  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.
  5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

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