Slow Cooker Chipotle Beef Tacos With Cabbage And Radish Slaw
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
Instructions
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