chipotle beef tacos with cabbage and radish slaw

 
When I saw this recipe I knew I should wait to make it until I was sure my husband would be home for dinner which is very rare these days as he has been working late. I made this anyway and had to imagine my husband declare, "Hall of Fame!". 

chipotle beef tacos with cabbage and radish slaw (adapted from Real Simple Magazine, 2011)
3 pounds beef chuck, trimmed and cut into 2-inch pieces
1 large onion, thinly sliced
4 cloves garlic, chopped
1 tablespoon chopped canned chipotles in adobo sauce
1 teaspoon dried oregano
2 bay leaves
kosher salt
4 cups bagged cole slaw mix
2/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
12 (6-inch) tortillas
sour cream, pickled jalapeno peppers, and hot sauce, for serving

In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves and 1 teaspoon salt.
Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Twenty minutes before serving, heat oven to 350 degrees. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and 1/2 teaspon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapenos, hot sauce, and lime wedges.

What I have to say- this tastes so authentic and tasty!! Once again, Hall of Fame!