Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw

Ingredients

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 adobo sauce

1 

teaspoon 

dried oregano

2 

bay leaves

kosher salt

4 

cups 

thinly sliced cabbage (about 1⁄3 medium cabbage)

4 

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

Directions

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.