Sunday, August 11, 2013

Slow Cooker Chipotle Beef Tacos

So, as many of you will have noticed, I have taken a serious holiday from the blog-writing in the past couple of months. I blame one main culprit: little baby Malachi. While I love him, he takes up a serious amount of blog-writing time! One good thing about having a baby though is that I have started to frequent my public library much more. While at my last visit (following baby sing-song read along hour...), I discovered an amazing thing: the library has cook books!! A whole shelf of em'. I couldn't believe it! Why I am just finding this out now is a little embarrassing, but there you have it. I swiftly picked up two cookbooks from "Real Simple" and have been devouring all of the new ideas. So, here is the first one to try from this book. It was TASTY and who doesn't love a good slow-cooker meal? So easy! I made it up the night before while a certain someone was already asleep. Enjoy!!
ps - be very careful as to how much chipotle you add. It can make your meal VERY spicy, VERY quickly if you're not careful!

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
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

Directions1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.

2. 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).

3. Twenty minutes before serving, heat oven to 350° 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.

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