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–+ servings

Simple Shredded Beef Tacos with Cabbage-Carrot Slaw One-Pot Recipe

This one-pot recipe uses a slow cooker to create ultra-tender, saucy shredded beef for flavorful tacos.
The dish is balanced with a tangy, crunchy cabbage-carrot slaw and finished with fresh lime juice, making it an effortless yet satisfying meal.
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Course Main Dish
Cuisine Mexican-Inspired
Servings 4 to 6 people

Equipment

  • Slow cooker
  • Potato masher

Ingredients
  

For the Beef:

  • ½ onion chopped fine
  • 1 oz 2 to 3 dried ancho chiles, stemmed, seeded, torn into 1-inch pieces (½ cup)
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced canned chipotle chile in adobo sauce
  • ½ teaspoon ground cinnamon
  • 1 teaspoon table salt divided
  • ¼ cup water
  • 1 tablespoon honey
  • 2 pounds boneless beef short ribs trimmed and cut into 1½-inch pieces

For the Slaw:

  • ½ head napa cabbage cored and sliced thin (6 cups)
  • 1 carrot peeled and shredded
  • 1 jalapeño chile stemmed, seeded, and sliced thin
  • ¼ cup lime juice 2 limes, plus lime wedges for serving
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon table salt

For Serving:

  • 12 to 18 6-inch corn tortillas, warmed
  • Crumbled queso fresco

Instructions
 

  • Prepare the beef: In a microwave-safe bowl, combine onion, anchos, garlic, tomato paste, oil, chipotle, cinnamon, and ½ teaspoon salt. Microwave, stirring occasionally, until the onion softens, about 5 minutes. Transfer to a slow cooker. Stir in water and honey. Add beef, cover, and cook until tender—7 to 9 hours on low or 4 to 6 hours on high.
  • Make the slaw: In a large bowl, combine cabbage, carrot, jalapeño, lime juice, cilantro, and the remaining ½ teaspoon salt. Cover and refrigerate until ready to serve.
  • Shred the beef: Using a slotted spoon, transfer the cooked beef to a separate bowl. Use a potato masher to smash the beef into coarse shreds. Cover to keep warm.
  • Blend the sauce: Process the remaining cooking liquid in a blender until smooth, about 1 minute. Adjust consistency with extra hot water if needed. Season with salt and pepper to taste. Toss shredded beef with 1 cup of the sauce. Toss slaw to recombine.
  • Assemble tacos: Serve shredded beef in warmed tortillas, topped with cabbage slaw and crumbled queso fresco. Pass lime wedges and remaining sauce separately.

Notes

Cook Time: 7 to 9 hours on low or 4 to 6 hours on high
Keyword Ancho chile beef tacos, Easy shredded beef tacos, Mexican beef tacos recipe, one-pot slow cooker tacos, Slow cooker taco filling, Tender shredded beef for tacos
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