Ingredients
The following ingredients have 4 Servings
- 5 cups prepared cole slaw mix (from a bag)
- 1/4 cup chopped fresh cilantro
- 1/2 cup thinly sliced red onion
- 2 tablespoons lime juice
- Salt and pepper, to taste
- 1 (3 lb.) beef chuck roast, cut into 2-3 large chunks
- 1 medium onion, thinly sliced
- 3-4 cloves garlic, minced
- 2-3 tablespoons chopped chipotles in adobo (from a can)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2-3 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
Instruction
- Place roast in a lightly greased slow cooker. Add the onion, garlic, chipotles, oregano, cumin, bay leaves and salt and pepper. Cover and cook on low for 7-8 hours, or until beef is very tender.
- Transfer the beef to a medium bowl and shred with 2 forks. Strain the cooking liquid through a fine mesh strainer into the bowl. Toss liquid with beef to combine.
- Prepare the slaw about 30 minutes before serving by combining all of the ingredients in a medium bowl and mixing well.
- Serve shredded beef in warm tortillas with cilantro lime slaw.
