Cafe Rio Recipes

These Cafe Rio recipes are from someone in my ward. Lizzy has been making the recipes I posted for quite a while and done some adjusting to them. Liz...can you check these out and see how they are different and what you think?

Café Rio Pork Salad
Serves 24

24 Cook Your Own Tortillas
Shredded Cheddar Cheese
Lime-Cilantro Rice
Black Beans
Pork
Shredded Romaine Lettuce
Pico de Gallo
Guacamole
Tortilla Strips
Fresh Limes, quartered
Fresh Cilantro
Cilantro-Ranch Dressing

PORK
6 lb. Pork roast
2 C. brown sugar
2 C. salsa
Place pork roast in a crock pot with a little water. Cook on low 8-10 hours or on high 4-6 hours. Half way through cooking, drain the grease and add the brown sugar and salsa. Continue cooking for the allotted time then shred with a fork.

CILANTRO_LIME RICE
3 C. uncooked white rice
3 T. butter
6 cloves garlic, minced
1 T. grated lime peel
6 C. chicken broth
3/4 C. water
6 T. fresh squeezed lime juice
2 T. sugar
½ C. fresh cilantro, chopped.
In a saucepan combine rice, butter, garlic, lime peel, broth and water. Bring to a boil and turn to low. Cover and cook 15-20 minutes until rice is tender. Take off heat. In a small bowl combine lime juice, sugar and cilantro and pour over hot cooked rice.

BLACK BEANS
5 cans black beans
2 cloves garlic
¼ C. chopped green onions.
Saute garlic in a little Pam until tender. Combine with black beans and onions and heat through.

PICO de GALLO
9 medium tomatoes (more if using Roma tomatoes), seeded and chopped
1 ½ jalapeno pepper, remove seeds and chop finely (if using canned used 1 ½ T.)
3 cloves garlic, minced
Juice of 1 ½ limes
6 T. cilantro, chopped
1 ½ tsp. salt
¾ tsp black pepper
2 medium or 1 ½ large onions, chopped
Mix all together in a bowl.

GUACAMOLE
8 avocados, mashed
1 ½ large onions, chopped fine
1 bunch cilantro, chopped
2-3 tsp. salt
1 tsp. cumin
1 tsp. pepper
4 medium tomatoes, chopped
4 cloves garlic, minced
12-24 drops Tabasco (do it to taste)
Juice of 4 limes
Mix all together. You can add some sour cream if desired.

TORTILLA STRIPS
Thinly slice 10-12 corn tortillas. Separate them and place them on a cookie sheet to bake in a 350 degree oven. You can spray them with Pam if desired and sprinkle with a little salt. Bake until golden about 20-25 minutes. Keep checking them and stirring them around so some don't overcook.

CILANTRO RANCH DRESSING
¾ C. sour cream
1 envelope Hidden Valley Ranch dressing mix
16 oz. Spicy Hidden Valley Ranch Dressing (in a bottle)
6 medium tomatillos or 3 large, husked, washed and quartered
1 clove garlic, crushed
Juice of 2 limes
1 C. cilantro, chopped
40 drops Tabasco
Place in blender and blend until smooth. Make the night before so that it thickens. Keeps 2 weeks in the fridge.

Using the cook your own tortillas, cook them until bubbly on both sides, then top with shredded cheddar and let it melt. Top with rice, beans, shredded lettuce, pork, pico de gallo, guacamole, cilantro, tortilla strips and Mexican Cheese if desired. Serve with fresh lime. You can also roll it into a burrito, omitting the tortilla strips and serving the pico del gallo and guacamole on the side.