Friday, June 6, 2014

Beef tacos in Slow Cooker

Slow-cooker beef tacos with cabbage and radish slaw

This recipe comes to us from our Granddaughter Amy. She lives in New England and loves good food. So thanks Amy for contributing to Farm Foodies.

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(very hot, may want to just   use adobo sauce to start)
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 (I leave these out)
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

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

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