Slow cooked chipotle beef tacos with a crisp honey lime slaw are perfect tacos, for any day!
Remove from oven and shred beef with two forks, or in a stand mixer using the paddle attachment, then return to the cooking liquid, if desired.
Heat a small amount olive oil in a Dutch oven or very large skillet. Season beef with salt and pepper, and sear beef well on both sides. Transfer to a slow cooker.
In a medium bowl,combine chiles, ketchup, 1 cup water, garlic, oregano, salt, and pepper. Pour over beef and cook for 4 hours on high OR 7-8 hours on low, until fork tender and easy to shred with a fork.
Shred in the slow cooker with a fork, or remove and shred in a stand mixer using the paddle attachment, and return to the slow cooker to mix with the cooking liquid, if desired.
Warm tortillas and top with sour cream (if using), shredded beef, and broccoli slaw and cilantro, if desired.
*You can use regular slaw if you prefer, I just feel like broccoli slaw holds up better to the sauce.