Tuesday, March 08, 2011

Chipotle Beef Tacos

Spice up your life...with Chipotle Beef Tacos...(and boy were they spicy! surprisingly spicy!)

I'm always game for a good slow cooker recipe. It's so nice to throw together ingredients in a slow cooker, turn it on, and voilà! 7-8 hours later, I arrive home from work to a completed dinner! What made this meal even easier, was that I didn't even have to make most of it! My wonderful husband put the beef and other ingredients in the crock pot while I was at work ...so I just had to do the other prep work for the tacos when I got home. The recipe called for a cabbage and radish slaw, but I just opted to use lettuce, cabbage, and cilantro...with plenty of fresh lime, tomatoes, and Monterey jack cheese. They were delicious! Normally we always add extra spice by added jalapeños to everything...but these definitely didn't need any extra spice!



  1. 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.
  4. 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.
  5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges
Source: Real Simple Magazine

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