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Copycat Cafe Rio Shredded Beef Tacos


Beef roast slow cooked with onions and enchilada sauce then shredded. Served with a creamy tomatillo dressing, this is a perfect Mexican-inspired meal.

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Rate this recipe 4.2/5 (55 Votes)


  • 1 small onion, sliced large
  • 2 pounds boneless beef chuck roast
  • 1 cup low-sodium beef broth
  • 1 tablespoon ground cumin, plus extra to taste
  • 3 to 5 garlic cloves, minced
  • 1 (8 ounce) can tomato sauce
  • 1 (14 ounce) can green enchilada sauce
  • 1 to 2 tablespoons tomato paste
  • Salt, to taste
  • 1/2 (1 ounce) package Hidden Valley Ranch mix
  • 1/2 cup buttermilk
  • 1/2 cup light mayonnaise
  • 2 medium tomatillos, husks removed and rinsed well
  • 1/2 to 1 garlic clove, or to taste
  • 1/2 small bunch cilantro
  • Juice of 1/2 lime
  • 1/2 small jalapeño, seeds removed
  • Soft corn or flour tortillas
  • Black or pinto beans
  • Spanish rice
  • Diced tomato
  • Salsa
  • Chopped cilantro
  • Feta cheese
  • Monterey or Cheddar cheese, shredded
  • Avocado


Servings 8


Step 1

Place onions on the bottom of slow-cooker. Place the roast on top of the onions. Combine broth, cumin, garlic and tomato sauce; pour over the top of the roast. Cover and cook on low for 6 to 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. Season with salt and extra cumin, to taste. Serve in tortillas with desired toppings.

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

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