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Wouldn't it be nice if someone made dinner for you this weekend while you run from the soccer game to baseball practice? That's why we love slow cookers.
But maybe you're feeling like you're in a slow-cooker rut? Here's a fresh, springy recipe for chipotle beef tacos with a crisp slaw. Make a big batch the family can nosh on all weekend. It's just spicy enough.
Slow-Cooker Chipotle Beef Tacos With Cabbage-Radish-Slaw from Real Simple
Hands-on time: 30 minutes/total time: 4 to 8 1/2 hours
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 chipotle chilies in adobo sauce 2 bay leaves 1 teaspoon dried oregano Kosher salt 4 cups thinly-sliced cabbage (about 1/3 medium head) 4 radishes, halved and sliced 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice, plus lime wedges or serving 12 (6-inch) corn tortillas Sour cream, pickled jalapeño peppers, and hot sauce, for serving1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, bay leaves, oregano, 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 1/2 to 4 hours.
2. Twenty minutes before serving, heat oven to 350 degrees. In a large bowl, toss the cabbage, radishes, and cilantro with the lime juice and 1/4 teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
3. 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 and toss with the beef to coat.
4. Fill the warm tortillas with the beef and slaw. Serve with sour cream, pickled jalapeños, hot sauce, and lime wedges.
This recipe is also in the new cookbook, Real Simple Easy, Delicious Home Cooking.
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