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Chipotle Shredded Beef Tacos

Chipotle Shredded Beef Tacos With Radish And Cabbage Slaw

Garden fresh meets smoky heat
Course Main Course
Cuisine Mexican
Keyword Chipotle in Adobo Sauce
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 12 servings
Calories 308kcal


  • 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


  • 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).



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


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