Mmm, tacos. They're pretty much the perfect food. Growing up, I loved Mom's ground beef, cheese, lettuce and tomato variety. But as an adult I discovered the infinite variety of tacos, far beyond anything I'd previously imagined. The use of cabbage in tacos was a revelation to me – it's really refreshing, crunchier and more satisfying than lettuce.
We have lots of grassfed beef in the freezer from Mesteno Draw Ranch, and the chuck roast was calling to me. This is a really nice spring recipe, adapted from one in RealSimple magazine last year. It's warm and filling on a cold night, but not too heavy, and it makes excellent use of some of my favorite spring veggies. The radish and cabbage slaw really steals the show here!
2 lbs. chuck roast
Salt and pepper
2 C. water
1 small onion, quartered
1 can chipotle in adobo sauce, or a few dried chipotles
1 t. dried marjoram or oregano
1 bunch radishes, thinly sliced
1 large carrot, grated
1/2 small head of cabbage, thinly sliced
Juice of 1 lime
A few slices pickled jalapeno (optional)
1/4 C. cilantro leaves, chopped
1 green onion, chopped
Corn tortillas (2 per taco)
Season the meat with salt and pepper, and sear on all sides. Place in a crockpot with water, onion, chipotle, marjoram and salt. Cook all day on low (or about 3 hours on high) until meat is falling off the bone. Shred with two forks in the pot, so that the meat is mixed with the cooking liquid.
Toss radishes, carrot and cabbage with lime juice, jalapeno and half the cilantro; season with salt and pepper. Mix sour cream with green onion and remaining cilantro. Warm tortillas on a burner until they get nice little charred spots. Top with shredded meat, slaw, and sour cream. Serves 4.