cafe rio recipe

A friend of mine gave me this recipe and since I love cafe rio, especially their salads, I decided to try it out. I've only tried the meat, but i'm sure the chicken is good as well. The salad dressing is my favorite part and is really what makes it so good. Have fun fulfilling your addiction. I know I did:)

Dressing

2 tomatillos

1 buttermilk ranch dressing packet (follow pkg. Recipe)

½ bunch cilantro

1 clove garlic

1 lime juiced

1 jalapeño (½ seeded can work)

Use the food processor or blender to blend all ingredients.

*** This recipe makes a ton of food so either half it or serve a huge crowd!!! Choose one meat, either chicken or pork. Meat, rice, and dressing can be used for burritos, tacos or taco salad. It is great is as a salad buffet style with homemade salsa, guacamole, cheese, black beans, and either chips or tortillas.

Café Rio Pork

(*See side dish & salad for rice and dressing)

By Anna Moon

5-6 lb. Pork Roast (I've used 4 lbs too)

1 Tbsp. cumin

1 c. brown sugar

20 oz. bottle coke

12 oz. Red Taco Sauce (Salsa works too. This is the part that adds spice - so cater it to what your family likes.)

Place roast in crockpot and cover half way up with water. Cook roast in crockpot on low for 12 hours (Yeah right. I did it on high for 3 hours - or until the meat was cooked through - cutting the meat up helped) . Save liquid from roast in separate bowl*(I just threw it down the drain, but follow the asterisk to see what you are supposed to do). Add remaining ingredients to roast and cook for an additional 4 hours (I only did it for 2 hours once on high when I was short on time) . Take out roast and shred. Put back in sauce and cook for an additional 2 hours (Or until it tastes good – might take longer if the meat isn’t as tender as you’d like yet!).

*Strain the fat from the liquid (place in fridge for a little while). Thicken with cornstarch and then add a can of Chili Verde Enchilada Sauce to liquid. This sauce can then be placed over burrito (I've never tried this) .

Café Rio Chicken

(*See side dish & salad for rice and dressing)

By Anna Moon

1 small bottle Kraft Zesty Italian

1 Tbsp. chili powder

1 Tbsp. cumin

3 cloves minced garlic

5 lbs. boneless skinless chicken breasts

Roast all ingredients in crockpot on low for 4 hours. Shred chicken, roast an additional 1 hour.

Directions:
Lime Rice and Black Bean Salad

4 c. cooked rice
1 T. lime juice
2 c. diced fresh tomato
1 (15 oz.) can black beans, rinsed and drained
1 (4 oz.) can diced green chiles
1/2 c. sliced green onion
1 1/2 T. chopped, fresh cilantro
1 1/2 t. chili pwd.
1 1/2 t. ground cumin

Combine rice and lime juice in a large bowl. Add tomatoes, beans, chiles, green onion, cilandtro, chili pwd, and cumin. Season with salt and pepper.