Smoky Chipotle Shredded Beef Tacos with Slaw

• 2 pounds beef chuck roast
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 chipotle chili in adobo sauce, minced
• 1/4 cup water
• 8 small corn tortillas
• 1 small cabbage, thinly sliced
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon lime juice
• Salt and pepper to taste

Steps

1. 1 Season beef with chili powder, cumin, smoked paprika, oregano, salt, and pepper.
2. 2 Sear beef in a large skillet over medium-high heat, then transfer to a slow cooker.
3. 3 Add minced chipotle chili and water to the slow cooker. Cook on low for 6 hours.
4. 4 Shred beef with two forks once tender.
5. 5 For slaw, mix cabbage with mayonnaise, apple cider vinegar, lime juice, and a pinch of salt.
6. 6 Warm tortillas in a skillet.
7. 7 Assemble tacos with shredded beef and top with slaw.

Equipment

• Slow cooker or pressure cooker
• Skillet

Variations

• Add diced tomatoes and black beans to the slaw for extra texture.
• Substitute beef with shredded pork for a different flavor profile.

Substitutions

• If chipotle in adobo is unavailable, use a pinch of cayenne pepper and smoked paprika for a similar smoky heat.

Pairings

• Corn salsa
• Mexican rice
• Refried beans

Nutrition

Tips

• For a quicker version, use a pressure cooker for about 45 minutes instead of a slow cooker.
• Adjust the amount of chipotle chili to control the spice level.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat tacos in a microwave or oven.

Freezing: Freeze shredded beef separately from slaw for up to 3 months. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Serve with fresh lime wedges and a side of avocado slices.
• Pair with a cold Mexican beer or a tangy margarita.

FAQ