In a slow cooker (4 or 6-quart), mix the beef, garlic, onion, chipotle in adobo sauce, bay leaves, oregano, and 1 teaspoon salt.
Cover the slow cooker and cook until meat is tender (low for 7 or 8 hours or high for 4 hours).
Twenty to thirty minutes before serving
Heat tortillas wrapped in foil in a 350° F oven until warm.
Toss in a bowl the cabbage, radishes, lime juice, cilantro and 1/4 teaspoon salt.
When beef is cooked, transfer it without the liquid into a bowl and shred it (using two forks works best).
Pour 1/2 cup of liquid from the slow cooker over top the shredded beef and mix.
Fill the warmed tortillas with the shredded beef and the slaw mix.
Excellent options for toppings: sour cream, diced jalapeño (fresh or pickled), hot sauce, and lime wedges (for a squeeze of fresh lime juice).
Video
Notes
To control the heat, lessen or increase the amount of chipotle in adobo sauce used in the recipe: 1 tablespoon for milder and 3 tablespoons for hotter. Adapted from Real Simple magazine