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Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw
- 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 kosher salt
- 4 thinly sliced cabbage (about 13 medium cabbage)
- 1/4 cup radishes, halved and thinly sliced
- 2 tablespoons chopped fresh cilantro
- 12 fresh lime juice, plus lime wedges for serving
Directions:View on Real Simple
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