Copycat Cafe Rio Shredded Beef Tacos Recipe 425

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CHICKEN TACOS (CAFE RIO SHREDDED CHICKEN COPYCAT RECIPE)



Chicken Tacos (Cafe Rio Shredded Chicken Copycat Recipe) image

Deliciously bright and flavorful well seasoned chicken taco mixture made in the slow cooker that's perfectly tender.

Provided by Jaclyn

Categories     Main Course

Time 5h30m

Number Of Ingredients 12

2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper (, optional (adjust according to desired heat preference or omit))

Steps:

  • Place chicken breast halves in the slow cooker. In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid.
  • Cook chicken on low heat 4 to 5 hours. Shred chicken, then cook shredded chicken in broth in slow cooker an additional 20 minutes on low. Drain broth from chicken.
  • Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc. Note: for taco filling ideas and how to cook corn tortilla shells see this post here.

Nutrition Facts : Calories 206 kcal, Carbohydrate 3 g, Protein 35 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 104 mg, Sodium 585 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

COPYCAT CAFE RIO SHREDDED BEEF TACOS RECIPE - (4.2/5)



Copycat Cafe Rio Shredded Beef Tacos Recipe - (4.2/5) image

Provided by á-25138

Number Of Ingredients 28

TOMATILLO DRESSING:
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
FOR SERVING:
Soft corn or flour tortillas
Black or pinto beans
Spanish rice
Diced tomato
Salsa
Chopped cilantro
Feta cheese
Monterey or Cheddar cheese, shredded
Avocado

Steps:

  • 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. TOMATILLO DRESSING 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.

CAFE RIO COPYCAT STEAK MARINADE RECIPE



Cafe Rio Copycat Steak Marinade Recipe image

This Copycat Cafe Rio Steak Marinade is the BEST steak marinade you will ever try. It's incredibly easy to make and only takes a few simple ingredients you probably already have on hand.

Provided by Steph Loaiza

Categories     Main Course

Time 20m

Number Of Ingredients 6

¼ cup raw honey
¼ cup low sodium soy sauce
⅛ cup lemon juice
½ teaspoon ground ginger
1 teaspoon minced garlic
1 ½ pounds steak (sliced thin)

Steps:

  • In a medium tupperware container or re-sealable bag, whisk together your honey, soy sauce, lemon juice, ginger and garlic.
  • Add in your steak, and mix until coated.
  • Marinade for at least 30 minutes (sometimes I'll even let it sit overnight for great flavor).
  • Grill over medium heat until steak pieces reach desired doneness.

Nutrition Facts : Calories 430 kcal, Carbohydrate 20 g, Protein 35 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 621 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

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