Shredded Beef Tacos With Spicy Cabbage Slaw

• Spicy Cabbage Slaw
• 4 cups cabbage, very thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons rice wine vinegar
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• 1/2 tablespoon honey
• 1/4 teaspoon cayenne
• zest of 1 lime
• sea salt
• Shredded Beef Tacos
• 1 1/2 pounds boneless beef chuck, trimmed and cut into 3" pieces
• 1 tablespoon olive oil
• 2 cups vegetable or beef stock
• 1 small yellow onion, thinly sliced
• 1 garlic clove, minced
• 1/2 tablespoon cumin
• 1/8 teaspoon cayeene
• sea salt
• 4 ounces queso fresco
• 12 small corn or whole wheat tortillas

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. Set aside in the refrigerator to cool until you are ready to serve.
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. 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. 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. Top each tortilla with a generous spoonful of beef, cabbage slaw ans salsa. Sprinkle with cheese and enjoy.

cabbage, cabbage, olive oil, rice wine vinegar, greek yogurt, lime juice, honey, cayenne, salt, tacos, boneless beef chuck, olive oil, vegetable, yellow onion, garlic, cumin, cayeene, salt, queso fresco, corn

Taken from food52.com/recipes/22892-shredded-beef-tacos-with-spicy-cabbage-slaw (may not work)