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
  • + 10 more ingredients
    • 4 cups thinly sliced cabbage (about 1/3 medium cabbage)
    • 4 radishes, halved and thinly sliced
    • ¼ 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
    • ¼ cup sweetened shredded coconut
    • 1 cup heavy cream
    • Pinch kosher salt
    • ¼ cup dulce de leche

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 ½ to 4 hours (this will shorten total cooking time). Twenty minutes before serving, he...

View full recipe at SpringPad

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