Shredded Beef Tacos With Spicy Cabbage Slaw

1. 1

   Combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Gradually stir in the cabbage and season with salt to taste.

2. 2

   Set aside in the refrigerator to cool until you are ready to serve.

3. 3

   Heat 1 tablespoon of oil in a large stockpot or Dutch oven over medium heat. Add the beef to the pot, turning often until all sides are lightly browned, about 3-5 minutes.

4. 4

   Add the broth, onion, garlic, cumin and cayenne. Season with a generous pinch of salt. Bring to a boil before reducing the heat to a simmer. Cover and continue cooking until the beef is tender, about 11/2 hours. Once the beef is tender and beginning to fall apart, remove from the heat and break up remaining cubes with the back of a fork.

5. 5

   Preheat the oven to 300 degrees. Wrap the tortillas in aluminum foil, limiting the number of tortillas to 4-6 per foil packet. Place the tortillas in the oven until they are warmed through, about 10 minutes.

6. 6

   Top each tortilla with a generous spoonful of beef, cabbage slaw ans salsa. Sprinkle with cheese and enjoy.

No additional tips available.