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Best Shredded Beef Taco Recipes

Best Shredded Beef Taco Recipes

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Shredded Beef Taco Shopping Tips

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Shredded Beef Taco Cooking Tips

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

How to Make Irresistible Shredded Beef Tacos

The beef for these tacos literally falls apart, it is irresistible. Jump to the Shredded Beef Tacos Recipe or read on to see our tips for making them.

The shredded beef is savory, rich, and delicious. We cook them low and slow with garlic and spices until it falls apart.

YOU MAY ALSO LIKE: Meet your new favorite shrimp taco recipe. There’s chile butter shrimp, mashed avocado and a quick and crunchy slaw. Jump to the Chile Butter Shrimp Tacos Recipe.

How to make shredded beef tacos

Now that you have gathered your ingredients it is time to make shredded beef tacos. All you have to do is follow the steps below:

Heat the olive oil in a large pot over medium heat. Brown the beef on all sides. Transfer the beef to a plate and set aside.

Add the onion to the same pan and cook for 5 minutes. Add the garlic and cook for another minute.

Add the spices and cook the mixture 30 seconds.

Add the orange juice, lime juice, crushed tomatoes, and stock. Stir to combine. Add the roast back to the pan and pop on the lid.

Reduce the heat to a simmer and cook for 2 ½ hours or until the beef is tender.

Use two forks to shred the beef and stir into the liquid. Cook for an additional 30 minutes.

Your shredded beef tacos are ready to serve!

Taquería style shredded beef tacos on corn tortillas garnished with finely chopped onion, cilantro, lime juice, and salsa verde or your favorite homemade salsa.

Cooking the Beef

Place the beef, onion, and garlic in a pot. Cover with 1″ of water.

Bring the water to a boil then reduce the heat and simmer for at least 1 hour. The meat is ready when you can pull the meat apart with your fingers. It may take more than 1 hour. Test the meat after 1 hour if it needs more time to cook for another 15 minutes and check again. Repeat if necessary.

Shredding the Meat

Cut the beef into 2″ to 3″ inch strips then use your fingers to tear the meat into thin strips. This is a bit tedious but worth the effort.

Seasoning the Taco Meat

Heat 2 tbsp. of cooking oil to medium-hot. Add the shredded meat to the hot oil. Stir and cook for 2 minutes until the meat is just starting to brown.

Add 1 tbsp. Worcestershire sauce that adds a touch of sweetness and enhances the beef flavor. Don’t add more. You can have too much of a good thing. Too much Worcestershire sauce overpowers the flavor of the meat.

Add 1 /4 cup of the beef cooking broth and ¼ tsp. salt. Stir. Reduce the heat to low and simmer until the liquid has just evaporated. This makes tender nicely seasoned taco meat.

Garnish & Salsa

Remove the stems from the cilantro and discard. Very finely chop the cilantro. Very finely chop the remaining ½ white onion. Cut the limes into quarters.

Tacos are nothing without salsa. Everyone has their favorites. We recommend any of these: salsa verde, fresh tomatillo salsa verde, or the habanero salsa.


Heat the tortillas on a comma or griddle. Always serve your tacos with hot tortillas. Place 2 tbsp. shredded beef on each tortilla. Top with a sprinkle of chopped onion, cilantro, a squirt of lime and a spoonful of your favorite salsa.

Take care when you are plating the tacos. Presentation counts. There is an expression in Spanish, “de la vista nace el amor,” which means love starts at first sight. A beautiful taco is a tastier taco.

Best Shredded Beef Taco Recipes - Recipes


Reduce heat and simmer for 1-2 hours, or until meat is tender. Remove meat to a cutting board and allow to cool. Shred the meat using two large forks pulling in opposing directions. Transfer shredded steak to a bowl and season with ground cumin, oregano, and salt and pepper (s).

On a clean skillet, heat tortillas, one at a time over medium-high heat until warm, 35-45 seconds. Turn over to heat second side another 20 seconds. Another easy way to warm tacos if you're in a rush is to stack them with paper towels or wax paper between and place in the microwave for 30 seconds check them and turn the stack over for another 30 seconds if needed.

Fill tortilla with shredded lettuce, a heavy layer of shredded beef, salsa, and thinly sliced onions (red onions are a colorful addition). Add salt and pepper, to taste (we use Hot Salt). Garnish with a cilantro sprig, if desired, or serve with lemon or lime wedges.

Variations: Add a layer of refried beans with under the shredded steak or use bean salsa instead. Top with a dollop of sour cream and shredded Cheddar cheese for a Taco Supreme!

What to Put on Tacos

I’m sure all of us here are professional taco eaters, and if you’ve been following the Taco Tuesday series on my YouTube Channel, you know the elements of the perfect taco:

  • Tortilla
  • Meat or Vegetarian option (eggs, beans, mushrooms etc.)
  • Veggies
  • Cheese
  • Sauce

Once you have the meat down, it’s time to choose how you’ll top your taco and there are A TON of incredible options like:

  • Cotija cheese, shredded cheese, Goat cheese, feta
  • Fresh salsa
  • Sour Cream
  • Guacamole
  • Avocado
  • Lettuce
  • Sauteed peppers and onions
  • Black Olives

For these Slow Cooker Shredded Roast Beef Tacos I chose shredded Cheddar cheese, avocado, and fresh pico de gallo. The pico gives these beef tacos a refreshing element while the cheese does it’s thing and gets all melted and gooey.

You’ll notice this recipe doesn’t have a sauce, but that because the juice from the roasted beef is a sauce all on its own!

If you like a little more oomph! in your tacos, the Taco Tuesday Cookbook has you covered with ideas like roasted peppers and onions, Curried Cauliflower, a fried egg, Cilantro Lime Dressing, Pineapple Salsa, Cilantro Chimichurri, Sriracha Lime Dressing, Thai Peanut Sauce – we definitely kick Tuesdays up a notch.

14 Leftover Roast Beef Recipes That Meat You Halfway

This is an 'Irish' way to deal with the leftover corned beef after the American corned beef and cabbage feast. My husband considers this a wonderful part of the corned beef cycle. I use red potatoes with skins on, substitute ham for the corned beef, and leeks for the green onions, depends on what's in the fridge.

green onions, butter, beef, sharp cheddar cheese, bacon, ground black pepper and 5 more. Roasted Picadillo-Stuffed Bell Peppers Yummly. canned black beans, shredded mexican cheese blend, beef, bell peppers and 1 more. Shredded Beef Salad Madeleine Cocina.

garlic, ginger, white onion, salt, carrots, water, leek, beef and 4 more. 7 Minute BBQ Shredded Beef Made From Leftover Beef Roast Raising Generation Nourished. chipotle powder, mustard, apple cider vinegar, blackstrap molasses and 8 more. Shredded Beef Burritos RecipeTin Eats.

Ingredients. 1 (10-ounce) package peas and carrots (frozen, about 1 1/2 cups) 1 cup pearl onions (frozen) 2 cups diced leftover roast beef (cooked, 1/4-inch to 1/2-inch dice) 1 cup beef gravy (homemade, canned, or made from dry mix) 1/2 cup shredded sharp cheddar cheese.

Allrecipes has more than 90 trusted leftover beef recipes complete with ratings, reviews and serving tips. Prime Rib Pizza Prime rib, baked potatoes, and onions are layered over a sour cream base in this fancy version of pizza using leftovers as the toppings.

5 Ingredient Mexican Shredded Beef and Beef Tostadas

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All it takes is 5 ingredients to make this amazingly flavorful Mexican shredded beef, and 2.1 seconds after the beef is done you can make beef tostadas because all you do is pile toppings on and you have a super easy meal-hands on time is under 5 minutes!!

The second I see the leaves changing colors I know it’s crock pot season! I recently got the coolest crock pot after my old one broke (no joke, it somehow cracked down the middle on the bottom and I came home to find liquid everywhere, not fun – that was actually the second crock pot that has broken on me – that seems a little crazy- it’s not like I’m excessively using it – have you ever had a crock pot break?) and have been itching to use it, it seemed only fitting that the first recipe I made in it was one for my Five Ingredient Friday series. So welcome to fall, welcome to Fridays, and welcome to this insanely delicious 5 ingredient Mexican shredded beef.

The recipe is so easy, you just put all the ingredients in the crock pot, set it and forget it.

You come back to not only a delicious smelling house, but to beef that is cooked with jalapenos, lime and seasonings. A hint of spicy and a hint of sweet! I love using dark soda (like when I made this 3 ingredient pulled pork) when cooking meat in the crock pot. It gives meat that hint of sweetness that works so well with the spice from the jalapenos (and if you don’t like it on the spicy side seed the jalapenos before putting them in).

[Tweet “Got 5 minutes? Make this 5 ingredient Mexican shredded beef from @sweetphi for #dinner tonight!”]

And what to do with all the delicious Mexican shredded beef? Why, make beef tostadas of course!

Tostadas are like a flat taco or big nachos. I love how easy they to assemble, you just buy tostada shells and then pile on the toppings. On top of the beef I had this 5 ingredient guacamole, lettuce, cheese and sour cream. So good!!

This Mexican shredded beef would also be great on these nachos instead of pork or would make an awesome filling for tacos, quesadillas, enchiladas or on little buns for sliders!


Place half of the onions in the bottom of your crock pot.

Place the beef roast on top of the onions.

Now dump in all of the flavor! Add tomatoes, green chilies, garlic, jalapenos, beef broth, cumin, chili powder, salt, pepper, and the remainder of your onion rings.

Set your crock pot to low and leave it in there for 8-10 hours (depends on your crock, but I usually do the full 10 hours).

After a long, exhausting day at work, now all you have to do when you get home is drain, shred, and serve! So, once your 8-10 hours of slow-cooking are up, turn off the heat, drain excess liquid, and shred away! Easy peasy.

Serve on top of tortillas with all the fixins—shredded lettuce and cabbage, cilantro, pico de gallo, guacamole, homemade queso (recipe coming soon!), Spanish rice, salsa, sour cream, lime… you name it, it’ll taste great on it!

Other Recipes and Cooking Related Pages

Lavon Howard on September 28, 2020:

Miss the Taco Salad/with dressing and espically, the

Frozen Marg. frothy and awesome.

Anyone have a reciepe fir these?

LadyCougar47 on October 29, 2018:

My husband used to work for chi chi&aposs and they had a burro that was awesome --we had that recipe at one time but lost it----Anyone who might have it ---Could u plz send to me [email protected]

Scott Sarles on August 26, 2018:

I dont think i ever ordered anything on the menu after having the "Tex Mex Steak El Paso" and that was a 5 year span & at least 3 visits per month. Would love to know what barbecue sauce they put on the steak.

Stacy on March 27, 2018:

I so miss the el grande chicken burrito. It was HUGE! I wish someone has THAT recipe. I&aposd die for one right now. I think enough time has passed and they should open up again.

Bob on January 10, 2018:

Folks I managed therefor 14 years. Those recipes were bought by Hormel and never seen again. So sad, we did have some incredible food. One case of green onions to a restaurant in Pennsylvania can bring down a entire company.

Judy on June 26, 2016:

I still crave chi-Chi&aposs shredded beef chimichangas especially the sauce that go&aposs over them. Please HELP.

Sue on June 25, 2016:

Can&apost tell you how many times I&aposve heard or said "I miss ChiChi&aposs" over the years since they closed. Does anyone have the recipe for their beef enchilada-style soft taco?

Anita Dukes on June 06, 2016:

I really enjoyed reading through this site. I only got part of the way through and had to leave. But I&aposm wondering if anyone has the recipe for their chile relleno? It was one of the 2 things I had on my first visit. I would love to know how to make it.

[email protected] on November 03, 2015:

Just wondering if anyone had the recipe for the gravy sauce they put on their ground beef chimichanga, woyld live to have it

mds1d2 on February 24, 2014:

Pollo Magnifico Chi Chi chicken recipe. I haven&apost tried this one but I finally found one that might just be the same!

machelle on April 28, 2013:

chi chi&aposs had theeeeee best shredded beef enchiladas i ever ever eaten. Wilkes-Barre ,Pa. the margaritas were to die for. I would love the recipe. anyone.

harvshoney on January 04, 2013:

Hi All! I too craved the Chi-Chi&aposs El Grande Burro! So, I tried several times, and here&aposs a close one that will at least get ya through the cravings!

Assemble this on an oven safe plate:

Large soft flour tortilla (microwave a few seconds to soften for rolling)

Ground Beef cooked with ChiChis Seasoning Pack (Or use diced onions, green chilis, garlic powder, salt, pepper, and cumin to taste)

A tablespoon or so of fresh Pico (mix chopped tomato, onion, peppers, cilantro, lime juice, salt)

Shredded Cheddar & Monterrey Jack Cheese

SAUCE: Mix equal parts brown/beef gravy (prepared) with tomato soup or sauce.Whisk together well and add garlic powder and cumin to taste. THEN mix an equal part of this sauce with taco sauce (I used Ortega Red Medium). Sauce will be slightly thick like gravy. Pour or brush over burrito generously.

Sprinkle with more shredded Cheddar/Jack Cheese.

Bake (I used my toaster oven) 350* for about 20 minutes. ENJOY!

Cindy on December 17, 2012:

Do you have their bean dip recipe?? I would love to make it!!

wantmychichi on December 03, 2012:

like so many above i MISS my chichi&aposs. i could go crazy just for the smell

of their chicken taco salad in one of their bowls with the house dressing

i think i might try sour cream, taco seasoning with a touch of thousand island dsg in it. if this comes anywhere near it. i rotisserie the chicken and then cook it in a slow cooker or in a skillet over very low with a taco seasoning mix old el passo and that gets sour cream added and that is the closest i&aposve come to the chicken. i haven&apost found ANY salad bowl that beats theirs

Joaquin on September 03, 2012:

A link to the Chi Chi&aposs menu, brings back very fond memories:

keeney on July 19, 2012:

It has been interesting reading this site. In the early 80&aposs my husband and I frequented the Chi-chi&aposs in Tulsa Okla. and dined there almost weekly. When we moved to Seattle in 1985 there was a Chi-chi&aposs here with the same menu from Tulsa, but the quality of the food was horrid, and the whole family was sick afterward. What a terrible let-down. The first time I ever had Chili Rellenos was at Chi-Chi&aposs and I fell in love with them. I have never found any others mad the same. I have craved them since the 80&aposs. Does any one know how they were made. I especially would love the brown sauce that was used on top. It contained cumin in it, but was not a chili verde base. Please please some one send it in.

Shelly on July 09, 2012:

LaDonna, that is the recipe I am looking for! Man, I miss ChiChi.

I loved the Chi Chi&aposs Pollo Magnifico and would love to have the recipe. on June 05, 2012:

I loved the Pollo Magnifico and would love the recipe.

Aaron on May 27, 2012:

I want the recipie for the mexican piZza

Carol on May 23, 2012:

I used to work at Chi Chi&aposs in the early 1980&aposs . I worked in Farmington , New Mexico. We made our own chips. They fried up tortilla and made giant bins each day. The taco salad was my favorite. I also miss the diablo sauce.

candy on May 13, 2012:

Does anyone know where i can purchase the nacho chips they served with the salsa before your meal, or did chi chi&aposs make their own? I used to go to the restaurant and buy bags of their nachos and salsa!

Vicki on April 18, 2012:

Me and my sister would go to Chi Chi&aposs every time we were in Green Bay, it was a special treat for us. We would get the same thing every single time because it was just so awesome. Can you email me the recipe for the Twice Grilled BBQ Burritos with steak? I would so appreciate it, I did not see it listed on your site, but I am so hoping you have it. Here is my email vltou[email protected]

Renee on April 04, 2012:

For Chicken Enchiladas Supremas try: Cream of mushroom soup with sour cream and a little milk (until you get the right consistancy), cooked shredded chicken, canned green chilis, montery cheese and wrap them in flour tortillas, pour the rest of the cream of mushroom soup mixture on top with more montery jack cheese and bake them in the oven. Garnish with more green and red canned chilis. It comes close if you&aposve got a mad craving for them.

Sheryl on February 21, 2012:

I was a hostess at Chi-Chi&aposs in Houston from 1982-1984. I miss it terribly! Loved the food, especially the Mexican Pizza and their taco salad smothered in CCQ. But to this day I can barely look at an Andes Mint. I think we hostesses ate more than we handed out!

Ron Sexton on February 21, 2012:

does anyone know their recipe for el grande burritto?

doughmixer on February 21, 2012:

I am looking for the recipe for Chi Chi&aposs Grand Burro recipe with brown sauce.

Jeri on February 20, 2012:

Is the texas chicken nachos the same was chicken nachos? We miss Chi Chi&aposs :(

Diane H. on February 12, 2012:

Alex 4 weeks ago--- Yes, I agree THE TAMPICO entrພ was my favorite too. Did anyone that worked there, in which, I worked there know how the recipe for cheese and onion enchiladas, THE TAMPICO entrພ? Diane H.

lavachickie @ gmail . com on February 04, 2012:

Whoops -- Chicken Enchilada Suprema! My bad. :) lavachickie at gmail dot com.

lavachickie @ gmail . com on February 04, 2012:

I would be EVER thankful to anyone who can set me on the right track to the Chicken a la Creama Enchiladas they used to serve. I&aposve craved those damn things ever since they closed. Arg!

Any suggestions welcome. Just email me. lavachickie at gmail dot com.

coolhandluke on February 03, 2012:

I worked at The Chi in Pa for 3 years, great time and great food. Friends still have hard copies of lots of recipes, but the seasoming packets are what is really needed, and you cant get em. Is the fiesta seasoning really like the beef was at ChiChis? By the way, im pretty sure it had diced onion in it also.

snickerdoodles on January 26, 2012:

Here is a link to a recipe for beef Chimichangas with a green sauce that I think is pretty close to the original.

Rodney and Rosemary on January 16, 2012:

Steak El Paso. Man we miss ChiChi&aposs

Alex on January 12, 2012:

Anyone know how to make the cheese and onion enchilada Tampico?

vespista on January 02, 2012:

I worked at a Chi-Chi&aposs in OH from 1990 to 1997 when the place closed. I also met my spouse there lol. We had great food, but the company was not well-run, and everything started to fall apart in the mid to late 90&aposs. Also, when Chi-Chi&aposs was popular, there weren&apost so many authentic Mexican restaurants everywhere, operating with much lower costs. These were the main 2 reasons Chi-Chi&aposs went under, in my opinion. It was definitely NOT food quality, because it was always good. The only thing left around here like Chi-Chi&aposs (Americanized Mexican concept) is Don Pablo&aposs, which was never quite as good, and is also struggling as a company.

Anyway, my favorites were the Texas Nachos, (a huge pile of nachos smothered with their awesome San Antonio Chili, CCQ, and pico, shredded lettuce, sour cream, and jalps), the Twice-Grilled BBQ Burrito, (already been described. what I wouldn&apost do for one of those!), and the fresh garden salsa, (cannot seem to replicate this no matter how hard we try). The Fajita meat. actually "Chajitas," for all those who remember ). was definitely marinated in margarita mix. And those puff pastries were called "sopaipillas," correctly spelled. I hated making those things - I always burnt them lol.

I&aposm going to try making some of these copycats and see if they turn out. I&aposll know right away - I ate there 5 or 6 times a week for 7 years of my life!

dan on December 21, 2011:

I could not explain how. sad. I was to lose chi-chis ..I was in love with their BEEF (not chicken) chimichonga . and have had 0 luck in getting a real way of cooking it. the ones I have found don&apost come close..does anyone know the offical way by chance. if so you really made my year, literally.

Jennifer on October 26, 2011:

Used to eat at ChiChi&aposs when I lived in Farmington, New Mexico. Can still taste those alaskan king crab enchilada! Can&apost wait to try the recipe- it sounds really similar but i don&apost remember there being any shrimp in it. We&aposll see how it turns out!

Jeff in Iowa on October 20, 2011:

Don&apost know if anyone&aposs answered this yet, but the House Dressing was a Calypso Dressing. Actual recipe? No idea as it came in the gallon jars and was not made in house.

jeff1968 on October 03, 2011:

Tommy I know this is 4 years to late but what you describe is chicken nachos. It was 3 corn tortillas fried flat with their special shredded chicken evenly spread over them shredded cheese evenly spread over the chicken and 4 slices of jalepenos on each flat shell tossed in a salamander oven til melted then cut each into 4ths so each piece had 1 jalepeno slice, served with sour cream and or guacamole.

We had big square plates and put 1 in the center and fanned the rest around the one.

jeff1968 on October 03, 2011:

I worked from 1987-1990 as a hot prep, then linecook, then MOD. The CCQ recipe seems pretty accurate, however, for some reason I think we poured in half/half then wrapped and steamed it.

Some of my favorites were, mazatlan, tampico, chx or beef soft tacos, fajitas, bf or chicken enchilladas, the flat(if you know what I mean) chx nachos. The Spanish Rice was awesome, I hated it when I forgot to stir the rice in the oven and burned a whole batch. Good times good people I met my wife there almost 24 years ago

Robyn on September 25, 2011:

Back in the day, My 2 brothers, boyfriend, and his brother all worked a Chi Chi&aposs at the same time. I got to eat the food constantly and my favorites were the Beef Chimichanga, Queso and their Fried Ice Cream. Oh how I miss the food, but not the smell of all the guys work clothes :)

Tari on August 23, 2011:

would love to taste the flavor of the enchalada style soft beef taco main dish. Anyone out there remember that

Pia on August 22, 2011:

Worked at Chi-Chi&aposs in Gaithersburg ,MD in the early &apos90. Loved going to work we had a great time:-). The food was goooood, miss it.

Paul and Betty on May 02, 2011:

We also LOVED Chi Chi&aposs. Our favorite was called Super Tostada. It was a salad in a big tortilla shell. We especially loved the dressing. We don&apost think it was the "Calypso" or the "House". It was practically opaque but a little greenish. It was sweetish. Anyone remember this? Or have any idea how we can duplicate it? We too would be soooo happy to hear they have reopened.

melissa on March 30, 2011:

i miss chi chi&aposs too. this was a funny story about the "meaning" of chi chi. I lived in AZ and just got a puppy and I named her "chi chi. well I was working at the bank and our lobby was full of Mexicans and the teller next to me ask what I was gonna do that evening, so I yelled out "GOING HOME TO PLAY WITH MY CHI CHI OMG everyone in the lobby stared at me the branch manager comes running over and told me what chi chi meant. 0

Christi on March 02, 2011:

I LOVED their house dressing. I tried mixing sour cream with taco seasoning and it isn&apost coming close in taste. anyone know what the house dressing was made of?

Meechele on February 20, 2011:

I worked at Chi Chis in Buffalo, NY and Egg Harbor, NJ. Also, trained to be a manager at the Oxford Valley, PA location. I HAD all the training guides and I&aposm pretty sure recipes were in them, but when I quit to start a new job, I threw them all out! Who would have guessed that I&aposd be kicking myself over 10 years later. I, too, have craved the food and I&aposm pretty sure I could recreate the food, if I could just get the recipes for the basic sauces. The brownish/green "Special sauce" is the one I really want.

For the Twice Grilled BBQ Burritos, we used the marinated chicken or steak that we used for fajitas. Just roll that up in a burrito size tortilla, along with some grilled peppers and onions and put it on the grill. While it&aposs on the grill, brush the outside with BBQ sauce and flip. Finally, brush the burrito with one last layer of BBQ sauce before serving. You can add cheese inside too, if you want to, but I don&apost think it was made with cheese originally. ) (BTW, the chicken was marinated in the sour mix that we used for making the margaritas. I think the beef was too, but not positive.)

And I was under the impression that the Calypso dressing was just ranch dressing with taco seasoning in it?? At least, that&aposs what I always told the customers when I waited tables.

Bizz from East Coast on February 03, 2011:

This is great, I&aposve been craving the Cancun seafood enchiladas, but since they went out of business in my area.

J.J.Q on January 31, 2011:

i was a manager for chi chis in germany i have all of the original Recipes

contact me under [email protected]

carrie on January 10, 2011:

anyone able to open the link to the chicken fajitas? I am unable to open it.. can someone please send me the recipe ?? [email protected]

marj57 on January 06, 2011:

My favorite dish was the soft taco enchilada style. either ground beef or chicken.

Does anyone have that recipe. I tried but can&apost figure out the enchilada sauce. I really wish they didn&apost close, my family LOVES Chi Chi&aposs.

Diane H. on December 27, 2010:

ANGELA HARRIS------- Can you recreate chi chi&aposs FABULOUS CALYPSO HOUSE SALAD DRESSING for taco salad and their famous MEXICAN PIZZA? Please respond if you will be recreating these recipes. Thanks Diane.

Rujth on December 19, 2010:

SO glad to hear others loved Chi Chi&aposs as much as I did. I loved their Taco salad with that DELICIOUS taco dressing. Does anyone know the recipe for it OR what it consists of? Someone mentioned sour cream and mild taco seasoning, but it what proportions? Could someone post to this? Thanks!

Diane H. on November 20, 2010:

BRENDA, 11 months ago---- I&aposm waiting for you to post of how much of what you used to make the FABULOUS CALYPSO DRESSING. I LOVED the Mexican pizza does anyone remember how to make it when they worked at Chi Chi&aposs? Please contact me at [email protected]

krd on November 11, 2010:

I worked at Chi&aposs Chi&aposs for in the early 90&aposs and never got sick of their food. If anyone know the recipe for the sauce they used to put on top of the Beef Chimichangas, I would love to have it. This sauce PREDATES the green chile sauce that others have mentioned on here. The menu just called it "special" sauce and that&aposs literally what we called it in house. It was a beef based light brown sauce, again, not green.

Also, like many people on here I would love to have the Pollo Magnifico marinade receipe. When I was there I used to ask but the chicken came pre-marinated from a prep center, so no one in the kitchen knew what the marinade was. I heard from one waitress that the chicken was marinaded in their Margarita mix but have never tried it.

Sue on November 07, 2010:

I LLLOOOVVVVEEED Chi Chi&aposs!! We miss it soo much :( I wish they would open back up also. We have so many memories from there. It started with my Mom and I. Then my daughters. We celebrated every B-Day there. My girlfriend and I still continued to eat there after the "Big Scare". Please open back up. I know sooo many people who would be thrilled. Great site by the way.

linda on November 03, 2010:

loved chi chi&aposs beef or chicken soft taco&aposs can not get them anywhere else. any recipe out there for these great dishes. send to [email protected] thanks

Jason on October 31, 2010:

Happy Happy Happy Birthday, Happy Happy Happy Birthday, Happy Happy Happy birthday to you to you to you OLAY!

greenchili on October 18, 2010:

Anyone have the receipe for the green chili con carne burrito wit cubed beef and cheese on the origional menu?

RobSpurlock on September 12, 2010:

I&aposVE GOT IT! BY JOVE I THINK I&aposVE GOT IT. I think I&aposve got the El Grande Beef Burrito (Burro) either season nthe Beef with Chi-Chi&aposs Beef seasoning or just mix in the salsa. but the red sause on top. that was the problem. until i brushed some salso on the top, sprinkled the cheese on it AND PUT IT IN THE OVEN AND BAKED IT FOR A FEW MINUTES. and when it came out. THAT HAS TO BE IT. it was red. a little crusty in all the right places. It was delicious. Chi-Chi&aposs was right, It&aposs All about the SALSA.

MIke on August 17, 2010:

I worked at Chi-Chi&aposs in the mid eighties and loved the food there! The Chimachngas were good, but my absoulte foavrite meal in the world is/was their Polo Magnifico! If anyone has the recipe for that I would be so happy! Please forward to [email protected] I can actaully taste the chicken in my mouth right now. Oh Chi-Chi&aposs where have you gone.

Tami H. on August 07, 2010:

Great page, I&aposm so glad I stumbled upon it today. Thanks for sharing with the rest of us in the world. Greatly appreciated by myself and many others I&aposm sure. I can&apost wait to explore more of your links.

Again, thanks so much for sharing.

julie on July 24, 2010:

does anyone have their recipe for a seafood chimichanga. it was wonderful.

dennis on July 15, 2010:

i use to work for chi chi&aposs and even as an employee i loved there food. i think chi chi&aposs was a great place to work for. i have 2 friends that worked there, one friend worked in cherry hill till it went out of business and then transferred to the deptford, nj location and also worked there until they went out of business. kinda funny. we all have so many good memories of working there. i now see my old boss from chi chi&aposs were i work now. i sell his mom shoes. lol

Randy on June 06, 2010:

Chi Chi&aposs - Luxembourg - Mexican Restaurants

I think they are still open in Germany

jeanne on June 02, 2010:

I&aposm craving the recipe for Chi Chi&aposs "El Grande" Burro. It was fabulous. I always got the beef. I don&apost know what else was in the burrito, their was sauce on top, melted cheese, and sliced green onions. There has to be a copycat recipe somewhere. I&aposve been making burritos using Chi Chi&aposs seasoning mix from the store. It&aposs very tasty, but the sauce on top is the mystery. The canned enchilada sauce is what I&aposve been using, but their&aposs no comparison. Does anybody have a copycat recipe?

jennifer on May 27, 2010:

I miss the beef chimichanga the most. Even though they were supposedly tons of calories, I would love to know how to make those. When I lived close to one, I just craved those and the queso all of the time.

nittanylion1995 on May 25, 2010:

I miss the beef and bean burro. Does anyone have the recipe? I loved the sauce on top and have found nothing like it from PA to FL.

me on April 27, 2010:

WoW ! so much Chi-Chi&aposs love!

the employee&aposs from the 3 Buffalo Chi-Chi&aposs still get together once a year,

Kelley67 on April 27, 2010:

I would love a recipe for the Shredded Beef Burros. I used to drive 40 miles every Saturday with my now deceased best friend just to get those things. They were the best!

Rinky737 on April 09, 2010:

w o w ! ! ! What a thrill to find at least a few of our favorite ChiChi Recipes. My husbands was ElGrande Buro and mine was always Cancun (Seafood Enchilda). We to miss those wonderful adventures thru the ChiChi Restaurant. Someone please start a petition to have them reopen. From what I have read here, sounds like they still operate overseas in some countries. Could that be true and if it is, what are we Chopped Liver. We want them back, Pronto!

jgrantn1 on April 06, 2010:

As others on here, ChiChis was family favorite. and tradition. My mom took me there once a week, and when I had my daugther, we did the same thing. Then it disappeared. We have all been so dismayed ever since. We still cry all the time. "i miss my chichis!" Our faves were Beef Chimis, Mexican Pizza, and the Queso of course. Don&apost think I could ever replicate them though. maybe someone will see that they are so loved and bring them back someday?

Judy B on March 26, 2010:

I see a lot of requests for the Nachos Grande but no recipe - does anyone have it?

Sharon L. on March 23, 2010:

I&aposm trying to find a Chi Chi&aposs recipe for a dressing that was used there and is called Calypso dressing. It was served as a salad dressing and has a cream consistency to it. Boy was that good! I&aposve tried to make it at home but it never turns out right. Does anyone out there know of this recipe or where I might find it?

conib on March 21, 2010:

I would love a recipe for the fried beef or chicken chimichanga with the green gravy they served over it thanks for any info.

Shea on March 13, 2010:

Cyndi, THANK YOU! I have asked everybody about those dessert puffs Chi-Chi&aposs had. Pepperidge Farms puffs, huh? one my way to the store now so we can have them for supper. Thank you for allowing me to recreate with my own children the good times i had as a child!

Elaine Johnston on February 22, 2010:

I to would love the Polo Magnifico Chicken recipe. Does anyone know if itis the Tequila marinade?

eric bavar on February 20, 2010:

i need chi chis ground beef recipe please

Carolyn on February 15, 2010:

I remember Chi Chi&aposs Halibut steak- the best ever. Anyone know what they put on it and how they cooked it?

Tricia Wilson on February 13, 2010:

I am looking for the recipe for the Outrageous Burrito also! I would love to surprise my husband with it! That was his absolute favorite and would order it every time we went! We used to go to Chi Chi&aposs every chance we got. My husband was recently diagnosed with Leukemia and with all of the chemo and meds his love of food is gone, but he still talks about Chi Chi&aposs and how much he misses the Outrageous Burrito! Sure hope to find the recipe! [email protected] Thanks so much!

Rain on February 13, 2010:

My entire family really miss Chi Chi&aposs as well. We would go there once a week (usually on Sunday afternoon for an early dinner). We all had a different dinner but our most favorite thing was to order some Diablo sauce in a dish and use that as our hot sauce for our chips. We LOVED how hot it was.

If anyone has any diablo sauce recipes that seem close would you PLEASE post it? It was my dads most favorite food ever and I would love to make it for him.

Even now we all talk about Chi Chi&aposs and how much we miss it. I miss the super soft shells of the burritos.

We were so obsessed with it that for awhile when the buildings were still around but abandoned with the signs up if my family saw a sign while we were traveling we would all FREAK OUT until we went back only to find it was closed up too. It was so sad how much we wanted/want to eat there.

Anyone have a diablo sauce recipe??

jamesmoralde from Florida, USA on February 10, 2010:

i&aposll be trying the nachos grande recipe this weekend. thanks.

L. R. on February 09, 2010:

I wish that they would open another Chi Chi. I think what happened was just a fluke. Other restaurats have had the same thing happen to them and they are still in business. I think it would be a smart move for anyone out there that would start up another one. I loved their twice grilled burritos. Please someone start up another one. I have had alot of people say it was the best and I would be back there working in a minute. I worked at the one here for a long time and I loved it. So please wont someone look into opening up again. You will do good.

mark on January 31, 2010:

I absolutely loved the chicken enchilada suprema and I live in southeast ky and believe it or not drove to dayton ohio to eat after I found out the lexington and covington ky restarants were closed, any one know how the sauce was made. I would pay for this recipe if it was the right one

Jennifer on January 24, 2010:

I also would love to have the Chicken Soft Taco recipe that was taken off of the menu. I ordered it everytime I went to Chi Chi&aposs. Someone please help us find that recipe.

Karla on January 20, 2010:

I also always loved working at and eating at Chi Chi&aposs. I would love it if someone could post the recipe for the Chicken Suprema Enchiladas (with the white sauce). I am so hungry for it and haven&apost been able to recreate it. Thanks

JoeJo on January 19, 2010:

Does anyone have the copy for chichi&aposs cheese and onion enchiladas

Chad on January 12, 2010:

What a great site. I haved tried the seafood enchalada recipe and it was rite on. I also am looking for the recipe for the extra hot salsa they served with the chips you received before your meal. It was greenish with a lot of onions and peppers and very hot.

love the chi chi&aposs on January 12, 2010:

I loved Chi Chi&aposs when I was a kid and I have been craving a taco salad with the house dressing so bad. Hope to try and create it. I really wish they would just reopen them they were the best.

Chi Chi&aposs Lover on January 11, 2010:

would sure be grateful if someone would post the &aposTampico&apos recipe.. (cheese and onion enchilada plate)

Best enchiladas I have ever had. My mouths waters at the very thought of them.. Especially with the diablo sauce drizzled over the top of them.

Steffy on January 06, 2010:

I loved Chi Chi&aposs. My mom and I used to go there almost every week. I&aposve been trying to recreate their Mexican rice recipe - the one they served as a side with most of their main dishes. Any ideas on this recipe?

miss the chi chi on January 04, 2010:

Like all of you, I too am a big fan of the old Chi Chi&aposs. Was heartbroken when it closed. I know one other person mentioned it already but I really would like to get the recipe for Polo Magnifico. That was the best chicken I have ever had still. The seasons were out of this world on it. If anyone can knows it would love to have it.

Jenny Ogle on December 30, 2009:

I too am a fan of Chi-Chi&aposs, and hope they are able to reopen! Does anyone have the recipe for the enchilada style chicken soft taco?

Dee on December 23, 2009:

Does anyone have a recipe for the spicy orange chicken Chi Chi&aposs used to have. It had some type of cheese sprinkled on top.

2BubsInLove on December 21, 2009:

I worked at a Chi-Chi&aposs in Butler, PA from 1995-98. I was also a substitute teacher and worked there as a waitress at night. I lived on fresh garden salsa & chips and the Chi-Chi&aposs Andes mints. I became really close with the other employees and we all went out to eat or go dancing after work everynight. An extremely quirky waiter friend had a crush on me - but he was too loud and crazy for me. We called eachother Bub, and would say to eachother, "Hey Bub, what&aposs up?" when we saw eachother. Then he left for a month to visit his family and the place was dead. When he returned I missed him so much that I decided to give him a chance. We have been married now for nearly 13 years. Our favorite thing to do is remenisce about our Chi&apos-Chi&aposs days, the food, nights making out after work in his VW Rabbit covered with a foot of snow from sitting in the parking lot all night. Over the years we have moved all over the country, my husband is a pilot in the Marine Corps. We were so sad that it closed, but I am so glad to have found this website. Bub and I are definitely going to make the garden fresh salsa among other recipes to conjure up great old memories! Thanks so much!

Brenda on December 15, 2009:

If only Hormel didn&apost charge more to ship it (to Hawaii) than the product itself I would buy the Chi-Chi&aposs Mexican Sauce so I can try and perfect the Calypso House Dressing.

I&aposve made several attempts and I believe the closest working attempt was:

Old El Paso Taco Seasoning Mix

Lime Juice (fresh thins the sour cream) and I want to say a tiny bit of real mayonnaise.

I think I&aposll make Taco Salads tonight and try to make the calypso for the dressing. If it goes well, I&aposll post again with how much of what I used.

There are several Chi-Chi&aposs scattered through the world, I think France even has one. They were probably individually owned instead of through the chain which wouldn&apost have made a difference to them when the hepatitis a was going around and they had to file bankruptcy.

If anyone else has had a close run in with a good calypso recipe please share it.

Julie on December 10, 2009:

Looking for the recipe for a chicken soft taco. I think it was under the appitizer section. You could get this with beef or shredded chicken. It was layered with rice or a tortilla, chicken, lettuce, tomatoes, melted cheese and maybe avacado. And it came with sour cream. It was only like $5, but was a huge helping. You ate it with a fork, not rolled in a soft taco.

Randy on December 02, 2009:

You can buy the Chi-Chi&aposs Fiesta Restaurante Seasoning Mix by the case on the Hormel store website.

keven on November 30, 2009:

texas nachos i would pay for the recipe any one all i need is everthing but the chili i always order with out the chili they changed them and started putting chili in the early 90s. can any one help i will pay for the recipe it was my very favorite i really miss chi chis wish they would reopen

ABS on November 06, 2009:

HI, Does anyone have a recipe for their mexican rice or their incomparable Cheese and Onion Enchiladas? I used to eat the miniature version by the plateful from their lunch buffet.