Chipotle Shredded Beef Tacos (With Radish And Cabbage Slaw)
Garden fresh meets smoky heat
Servings 12 servings
Calories 308kcal
Ingredients
- 3 pounds beef chuck trimmed and cut into 2-inch pieces
- 4 radishes sliced
- 4 cups cabbage sliced
- 1 large onion thinly sliced
- 4 garlic cloves diced
- 1/4 cup cilantro chopped
- 2 bay leaves
- 2 tablespoons chipotle in adobo sauce chopped
- 2 tablespoons lime juice
- 1 teaspoon dried oregano
- 1 1/4 teaspoon salt
- 12 tortillas 6-inch
Instructions
- 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
Nutrition
Calories: 308kcal | Carbohydrates: 18g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 577mg | Potassium: 482mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 10.6mg | Calcium: 67mg | Iron: 3.6mg