Ingredients
- 3 pound beef chuck, trimmed and cut into 2-inch pieces
- 1 pound large onion, thinly sliced
- 4 clove garlic, chopped
- 1 clove to 3 tablespoons chopped canned chipotles in adobo sauce
- 1 teaspoon dried oregano
- 2 teaspoon bay leaves
- 4 cup thinly sliced cabbage (about 1/3 medium cabbage)
- 4 cup radishes, halved and thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoon fresh lime juice, plus lime wedges for serving
- 12 tablespoon 6-inch corn tortillas
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
