Chipotle Beef Tacos with Cabbage and Carrot Slaw, Black Beans and Tomato
Based off the carnitas recipe I use, but with some extra chili and stronger flavors. My new favorite taco recipe; the slaw is more of the same from the Chow recipe I used, and the beans are leftover soup, reduced.
- 800 grams of beef (I had a prime rib roast), in 2 by 2 inch cubes
- 2 oranges, juiced and rinds retained
- 3 bay leaves
- 2 tbsp thyme leaves
- 1 onion, quartered
- 1/4 cup vegetable oil
- 1 chipotle chili with 2-3 tablespoons of adobo sauce
- 1 mulato chili, in 1 cup of boiling water
- 1 small red chili
- 3 garlic cloves, crushed
- Salt, to taste
In a pan (or your slow cooker if you have an option to saute), brown the beef in the vegetable oil. Blend the chilies with the adobo sauce, and about half the retained water from “reviving” the mulato chili. Mix that with the rest of the ingredients in the slow cooker, including the orange rinds. Cook for 6 hours (you can use the pressure cooker to speed this up if you need). Spoon off the excess fat, remove the orange rinds, bay leaves, onion, and garlic, and shred the beef into the sauce. You may need to cook down the liquid a bit. Serve with cabbage slaw, black beans and cheese.