Friday, May 6, 2011

Cafe Rio Recipes

There was another recipe posted like this, but this is my version.

Café Rio Pork

5-6 lb pork roast

1 Tbsp. cumin

1 c. brown sugar

20 oz. bottle Coke

12 oz. Red Taco Sauce

Place roast in crockpot and cover halfway up with water. Cook roast in crockpot on low for 12 hours. (Save the liquid from the roast in a separate bowl.*) Add remaining ingredients to roast and cook for 4 more hours. Take out roast and shred. Put back in sauce and cook for additional 2 hours.

(*Strain the fat from the liquid by placing in fridge for a little bit first. Thicken with cornstarch and then add a can of Chili Verde Enchilada Sauce to liquid. This sauce can then be placed over burrito.)

Café Rio Rice

5 C water

4 tsp. chicken bouillon

4 tsp. minced garlic

½ bunch chopped cilantro

1 tsp. cumin

1 can green chilies

¾ tsp. salt

1 Tbsp. butter

½ medium onion, chopped

3 c. rice, uncooked

Bring water to boil, add all ingredients. Cook for 30 minutes.

Café Rio Creamy Tomatillo Dressing

1 pkg. buttermilk ranch dressing (powder)

3 tomatillos

1 c. mayonnaise

1 c. buttermilk

1 c. chopped cilantro

3 cloves garlic

1/8 tsp. cayenne

Mix in blender and chill.

Café Rio Chicken

1 small bottle Kraft Zesty Italian dressing

1 Tbsp. chili powder

1 Tbsp. cumin

3 cloves garlic

5 lbs boneless skinless chicken breasts

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

Also, don't forget to buy tortillas, cheese, beans, tomatoes or salsa, sour cream, and don't forget the lettuce (I have before, how embarrassing). I also make homemade guacamole Lately I have had to add more water to the rice, so watch it as you are cooking it.

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