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. They give a great feeling of fullness and just the right mouth feel to any recipe. Don’t skip the avocado in this recipe, you’ll be glad you didn’t.
![Shredded Beef Tacos With Avocado (Cafe Rio Shredded Beef Tacos)](https://b2144666.smushcdn.com/2144666/wp-content/uploads/2022/08/Shredded-Beef-Tacos-500x500.jpg?lossy=1&strip=1&webp=1)
Shredded Beef Tacos With Avocado (Cafe Rio Shredded Beef Tacos)
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.
Ingredients
Ingredients for Tacos
- 1 onion small
- 2 lb beef chuck roast boneless
- 1 cup beef broth low-sodium
- 1 tbsp 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 tbsp tomato paste
- salt to taste
tomatillo dressing
- ½ Hidden Valley Ranch mix
- ½ cup buttermilk
- ½ cup mayonnaise
- 2 medium tomatillos husks removed and rinsed well
- 1 garlic clove
- ½ small bunch cilantro
- ½ lime juice
- ½ small jalapeno with seeds removed
Ingredients for serving
- 8 soft tortillas corn or flour
- black or pinto beans
- spanish rice
- tomato diced
- salsa
- cilantro chopped
- Feta cheese
- Monterey or Cheddar cheese shredded
- avocado
Instructions
For the tomatillo dressing
- 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.
For the filling
- Cut the onion into large, chunky slices.
- Place onion slices on the bottom of slow-cooker.
- Place the roast on top of the onions.
- In a bowl, combine broth, 1 Tablespoon cumin, garlic and tomato sauce.
- Pour over the top of the roast.
- Covering the slow-cooker, cook on LOW for 6 to 8 hours.
- Transfer meat to a cutting board.
- Using two forks, shred the beef.
- Strain the juices from the slow-cooker and save the juice.
- Transfer shredded meat back to the slow-cooker.
- Pour some of the strained juices over the shredded beef.
- Add the enchilada sauce and tomato paste.
- Add salt and extra cumin, to taste, for seasoning.
- Serve in taco shells with desired toppings.
Notes
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Nutrition
Calories: 419kcalCarbohydrates: 19gProtein: 26gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 86mgSodium: 553mgPotassium: 542mgFiber: 2gSugar: 3gVitamin A: 118IUVitamin C: 5mgCalcium: 98mgIron: 4mg
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