Copycat Cafe Rio Shredded Beef Tacos

Copycat Cafe Rio Shredded Beef Tacos

Shredded Beef Tacos are a classic Mexican food that can be easily made at home. You’ll want to try this Copycat Cafe Rio Shredded Beef Tacos recipe. It is so full of flavor and worthy of savoring every single bite.

Slow Cooker Meals for Everyone

We have a ton of slow cooker meals on All She Cooks. If you haven’t browsed through them, you really should. There is seriously something for everyone. Like our heavily Pot Roast, Million Dollar Chili, and slow cooker Zuppa Toscana. So, so, so good!

Mexican Shredded Beef Slow Cooker

We love a good slow cooker meal, and Mexican Shredded Beef Tacos are no different.

When cooking slow cooker meals, we have a few suggestions. 1st, you’ll want to use a slow cooker liner for the slow cooker. This allows for super easy cleanup. 2nd, a slow cooker travel bag is essential for carrying slow cooker meals to a pot luck. If you don’t have one, it is a worthwhile investment. 3rd, if you have a slow cooker laying around out of commission because of a broken crock, you can easily order replacement stoneware.

Authentic Mexican Shredded Beef Recipes

Avocado is a healthy, delicious, creamy way to get your lycopene and beta-carotene. The healthy fats found in an avocado make absorbing all the healthy vitamins and minerals in other food much smoother for your body. Plus, they taste great.

Shredded Beef Tacos give a great feeling of fullness. Don’t skip the avocado in this recipe, you’ll be glad you didn’t.

Copycat Cafe Rio Shredded Beef Tacos

Beef shredded tacos make an fast and delicious dinner any night of the week. Serve with Spanish Rice or a side salad.

• Author: Jessica McCoy
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes

Ingredients

Ingredients for chuck roast

1 onion, small

2 pounds beef chuck roast, boneless

1 cup beef broth, low-sodium

1 tablespoon ground cumin plus extra to taste

3 to 5 minced garlic cloves

1 (8 ounce) can tomato sauce

1 (14 ounce) can green enchilada sauce

1 to 2 tablespoons tomato paste

salt, to taste

Ingredients for serving

Tomatillo dressing:

1/2 Hidden Valley Ranch mix

1/2 cup buttermilk

1/2 cup mayonnaise

2 medium tomatillos, husks removed and rinsed well

1 garlic clove

1/2 small bunch cilantro

juice of 1/2 a lime

1/2 small jalapeno with seeds removed

For serving

soft tortillas, corn or flour

black or pinto beans

spanish rice

tomato, diced

salsa

cilantro, chopped

Feta cheese

shredded Monterey or Cheddar cheese

avocado

Instructions

Yield: 8 servings

1. Cut the onion into large, chunky slices.
2. Place onion slices on the bottom of slow-cooker.
3. Place the roast on top of the onions.
4. In a bowl, combine broth, 1 tablespoon cumin, garlic and tomato sauce.
5. Pour over the top of the roast.
6. Covering the slow-cooker, cook on LOW for 6 to 8 hours.
7. Transfer meat to a cutting board.
8. Using two forks, shred the beef.
9. Strain the juices from the slow-cooker and save the juice.
10. Transfer shredded meat back to the slow-cooker.
11. Pour some of the strained juices over the shredded beef.
12. Add the enchilada sauce and tomato paste.
13. Add salt and extra cumin, to taste, for seasoning.
14. Serve in taco shells with desired toppings.

Tomatillo dressing

1. Blend all ingredients for the dressing in a blender or food processor, until smooth and creamy. Taste and adjust any flavors as needed. Refrigerate until ready to use.
2. Adapted from: Eat Cake for Dinner