Copycat Cafe Rio Shredded Beef Tacos

Name: Copycat Cafe Rio Shredded Beef Tacos
Cuisine: American, Mexican, Latin American
Ingredients: 1 small onion; 2 lbs. boneless beef chuck roast; 1 c. low-sodium beef broth; 1 Tbl. ground cumin + extra to taste; 3-5 garlic cloves, minced; 1 (8 oz.) can tomato sauce; 1 (14 oz.) can green enchilada sauce; 1-2 Tbl. tomato paste; salt, to taste; For serving; tomatillo dressing, see recipe below; soft corn or flour tortillas; black or pinto beans; spanish rice; diced tomato; salsa; chopped cilantro; Feta cheese; Monterey or Cheddar cheese, shredded; avocado; 1/2 (1 oz.) pkg. Hidden Valley Ranch mix; 1/2 c. buttermilk; 1/2 c. mayonnaise (I used light); 2 medium tomatillos, husks removed and rinsed well; 1/2 - 1 garlic clove, to taste; 1/2 small bunch cilantro; juice of 1/2 a lime; 1/2 small jalapeno, seeds removed

3 steps

Updated at: Thu, 17 Aug 2023 03:53:20 GMT

Nutrition balance score

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Instructions

Step 1

Cut the onion into large, chunky slices; place on the bottom of slow-cooker. Place the roast on top of the onions. Combine broth, 1 Tablespoon cumin, garlic and tomato sauce; pour over the top of the roast. Cover and cook on LOW for 6-8 hours. Transfer meat to a cutting board; use two forks to shred the beef. Strain the juices from the slow-cooker, reserving the juice. Transfer shredded meat back to the slow-cooker and pour some of the strained juices over the shredded beef (as much as you prefer). Stir in the enchilada sauce and tomato paste (I added one Tablespoon). Season with salt and extra cumin, to taste. Serve in taco shells with desired toppings. Serves 8

Step 2

Put all dressing in a blender or food processor. Blend until smooth and creamy. Taste and adjust any flavors as needed. Refrigerate until ready to use. Yield about 2 cups

Step 3

I wouldn't change anything with the above and measurements. I loved the flavor of the beef and the tomatillo dressing.