Slow-cooker Chipotle Beef Tacos with Cabbage

This is a great Monday recipe, because you can prepare the ingredients the night before, leave it in the refrigerator, and put them all in the slow-cooker the next morning. For those of you who know me well, you know I don't like to cut or eat raw onions. For this recipe, I asked the hubbie- who happens to love onions- to cut it for me the night before, so I could add onions to the recipe. I got this recipe from my favorite magazine, Real Simple.

The whole house smelled like this wonderful roast, so I highly recommend. We even had a friend over for dinner that night and he enjoyed this dish very much. Enjoy!

Ingredients
3 lbs beef chuck, trimmed and cut into 2-inch pieces ( Winco offers these for $8.88)
1 large onion
4 cloves garlic, chopped
1 to 3 tbsp chopped canned chipotles in adobo sauce
1 tsp dried oregano
2 bay leaves
kosher salt
4 cups thinly sliced cabbage
1/4 cup chopped fresh cilantro
2 tbsp fresh lime juice, plus lime wedges for serving
12 6" flour tortillas

Directions
In a 4 to 6 quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves and 1 tsp salt. Cover and cook until the beef is very tender, on low for 8 hours.

Twenty minutes before serving, heat oven to 350. In a large bowl, toss together the cabbage, cilantro, lime juice and 1/4 tsp salt. Wrap tortillas in foil and bake for 10 minutes.

Transfer the beef to a medium bowl, and shred, using 2 forks. Serve it with cabbage, tortillas, sour cream. I added a bit of shredded cheese for extra flavor. This recipe yields 6 servings, at 431 calories per serving.

Beijos,
Thais