Make a fun, easy meal with chipotle beef tacos

The whole family will enjoy these delicious recipes from Real Simple's food director Allie Lewis Clapp. Try slow-cooker tacos for dinner and a dulce de leche mousse for dessert.

Slow-cooker Chipotle beef tacos with cabbage and radish slaw
Servings:

Serves 6

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

Preparation

Baking Directions:

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, heat oven to 350 degrees 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.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. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.Hands-on time: 30 minutes | Total time: 8 hours 30 minutes

Dulce de leche mousse
Servings:

Serves 4

Ingredients

    • 1/4 cup sweetened shredded coconut
    • 1 cup heavy cream
    • Pinch kosher salt
    • 1/4 cup dulce de leche

Preparation

Baking Directions:

Heat oven to 350 degrees F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 6 to 8 minutes; let cool. Meanwhile, with an electric mixer, beat the cream with the salt until soft peaks form. Gently fold in the dulce de leche. Divide the mousse between bowls and chill for at least 45 minutes and up to 8 hours. Sprinkle with the coconut before serving.Hands-on time: 5 minutes | Total time: 55 minutes

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