Slow-Cooker Shredded Beef Tacos With Cabbage-Carrot Slaw

Name: Slow-Cooker Shredded Beef Tacos With Cabbage-Carrot Slaw
Total time: 780 min
Ingredients: 1/2 onion, chopped fine; 1 ounce (2 to 3) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces (1/2 cup); 3 garlic cloves, minced; 1 tablespoon tomato paste; 1 tablespoon vegetable oil; 1 teaspoon minced canned chipotle chile in adobo sauce; 1/2 teaspoon ground cinnamon; 3/4 cup water; 1 tablespoon honey; 2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces; Salt; pepper; 1/2 head napa cabbage, cored and sliced thin (6 cups); 1 carrot, peeled and shredded; 1 jalapeño chile, stemmed, seeded, and sliced thin; 1/2 cup lime juice (2 limes), plus lime wedges for serving; 1/4 cup chopped fresh cilantro; 12-18 (6-inch) corn tortillas, warmed; crumbled queso fresco

www.americastestkitchen.com

This easy-to-prepare slow-cooker beef filling makes a great weeknight meal.

Keywords

Main Courses
Vegetables
Beef
Slow Cooker

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Slow cooker
Blender
Potato masher
Microwave
Mixing bowl
Slotted spoon
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Refrigerator

Ingredients

1/2 onion, chopped fine
1 ounce (2 to 3) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces (1/2 cup)
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 teaspoon minced canned chipotle chile in adobo sauce
1/2 teaspoon ground cinnamon
3/4 cup water
1 tablespoon honey
2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces
Salt
pepper
1/2 head napa cabbage, cored and sliced thin (6 cups)
1 carrot, peeled and shredded
1 jalapeño chile, stemmed, seeded, and sliced thin
1/2 cup lime juice (2 limes), plus lime wedges for serving
1/4 cup chopped fresh cilantro
12-18 (6-inch) corn tortillas, warmed
crumbled queso fresco