"Cafe Rio" Recipes

So Tuesday night I decided to try some new "Cafe Rio" taste-a-like recipes I found online.

They turned out pretty well (I wouldn't say an exact replica, but close enough that I'll make them again).

It made a lot of food, Tuesday we did Pork Barbacoa burritos and Wednesday we used the leftovers for Pork Barbacoa salads and we still have food left!

We were lazy and didn't assemble them exactly as the restaurant does, but it was still delicious!

Here are the recipes I used if you'd like to try this at home (they are pretty easy and don't take long):

Pork:
3-4 Pound Pork Roast

2 cloves Garlic, minced

3/4 c ORIGINAL Coke (don't use diet!)

3/4 c Ketchup

1 c Brown Sugar

½ c Lime Juice (2 limes)

1 small can Green Chilies

Put pork in crock pot. Top with garlic & Coke. Cover & cook on low 8 hours (high 3-4 hours). Shred pork with 2 forks. Mix last 4 ingredients together & mix into pork. Let cook on low for 30 minutes.

Cilantro Lime Rice:

1 can Chicken Broth (14 oz)

1 1/2 c Rice (NOT Minute Rice)
1 Tbs Butter

1 tsp Salt

1/4 c Lime Juice (1 large lime)

2 cloves Garlic, minced

1 Tbs cilantro
2 tsp Sugar

1 small can green chilies

Place water, rice, broth, butter and salt in rice cooker. While that heats up, place last 5 ingredients in blender & puree. Stir into rice.

Black or Pinto Beans:

2 T Olive Oil

2 cloves Garlic, minced

1 tsp Ground Cumin

2 cans (12 oz each) Black or Pinto Beans, drained & rinsed

1 cup Tomato Juice

1 Tbsp chopped fresh Cilantro

1 tsp Salt

Heat garlic, cumin and olive oil in a large saucepan. Add last 4 ingredients & heat thru, about 5 minutes.

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Finishing Touches for Burritos:
Put the rice, beans & pork in burrito size tortillas, like at Café Rio.
For "enchilada style" put grated cheese on top & place under the broiler for about 2 minutes.
Top with lettuce, sour cream, guacamole & salsa.

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Cilantro Ranch :
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

1 c Mayonnaise

1 c Milk

2 Tomatillos, remove husk, diced

1/2 bunch of fresh Cilantro

1 clove Garlic

¼ c Lime Juice (1 lime)

1 Jalapeno
Mix all ingredients together in the blender. That’s it!

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Finishing Touches for Salad:
Use the round aluminum deep-dish pans (found at the grocery store).
Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted.
Remove from the oven then add beans, rice, pork, lettuce and a little scoop of diced tomato and onions (pico de gallo).
Optional: Add guacamole and sour cream.
Sprinkle with crushed tortilla chips, a shake of Parmesan cheese and top with a few cilantro leaves.
Serve with the cilantro ranch dressing.