Cafe Rio Shredded Beef Tacos Recipe
Justin and I recently went to the Fort Worth Arts Festival (or something like that, I can’t remember the actual name) and walked around looking at lovely art and smelling the very tempting naughty foods that are available at street festivals.
In the end we settled on some brisket tacos. They were to DIE for people. SO delicious, all I could think about for days was needing another brisket taco. My life literally depended on finding a recipe for them. So my quest began. Quests are so much easier with the Internet around. In less than 10 minutes I found this recipe, see the delicious picture below:
Anyway, I knew I had to try it, but as always I made changes. I used what I had… It is just how I work, but when I was done it was the perfect Cafe Rio Shredded beef- Surprise! That happens to be one of my favorite things on the planet too- so while it wasn’t exactly Brisket tacos it fit the bill. Especially since we don’t have a Cafe Rio anywhere nearby, you better believe I will be making this as often as I can!
OH!! And on the weight loss front, I worked out 5 times this week and ate so well! And I am officially out of the 180’s! 179 to be exact. I am really working my fanny off (quite literally!) And I am finally feeling more committed- truly! (…uh… forgive the use of bacon grease in the following recipe!! )
On to the recipe!
Yield: 4-6 servings
2 lbs eye of round cut into 1 1/2 -2 inch slices
Salt and black pepper to taste
1 tablespoon bacon grease
1 large yellow onion, cut into quarters
8 cloves garlic
1/4 cup red wine vinegar
2 cups chicken broth
1 teaspoon ground cumin
1 cup Herdez Salsa Verde
1 Tbsp dried cilantro
For the tacos:
1 cup shredded Monterey Jack cheese (4 ounces)
To your crock pot add Chicken Broth, Salsa Verde, Cumin and dried cilantro (you could use fresh if you have it). Stir, turn on to high.
Cut beef into 11 1/2 inch slices. Sprinkle the beef with salt and black pepper. In a large cast iron pan, heat up the grease on medium, and brown the brisket on both sides, about 5 minutes per side.
Remove the brisket and add it to the crock pot. In your pan add the onions . While occasionally stirring, cook until they begin to brown. Add the garlic cloves and cook for another 2 minutes. Turn off the heat and pour into the pot the red wine vinegar, scraping along the bottom to loosen all of the pan drippings.
Pour the cooked onions and drippings into the crock pot, stir a little. Cover with lid and cook until fall apart tender. 6-8 hours.
To make the tacos, place on one side of each tortilla some Monterey Jack and slide the tortillas under the broiler for 30 seconds or until the cheese is melted. Fill the tortillas with shredded brisket and top with some of the juice from the crock pot or more salsa verde and any other toppings of your choice. (sour cream, sauted onions, bell peppers and fresh tomatoes might be nice!)