Thursday, September 25, 2008

Cafe Rio Burritos

Here it is- the burrito recipe from Carmen's baby blessing. DELISH!!

Café Rio Sweet Pork
These recipes can be made into burritos or used over a
shredded romaine salad. Top with pico de gallo, guacamole,
tortilla strips or enchilada sauce. The dressing makes quite a bit,
if less is desired halve the recipe.
2 cups Pace salsa
1 cup brown sugar
1 cup Coke or Dr. Pepper
Pork sirloin tenderloin (about 2 lbs.)
Cut pork into large chunks and place in a
crock-pot and fill it half way up with water. Cook
on low 5 to 7 hours. Drain off water. Shred the
pork (pull or pick off excess fat). Put salsa, coke and
brown sugar in a blender, mix well. Pour over the
shredded Pork and cook in the crock pot for 3 more
hours on low.

Cilantro Lime Rice
2 cups uncooked rice
2 tsp. butter
4 cloves of garlic, minced
2 tsp. lime zest
4 cups chicken broth
4 Tbsp. freshly squeezed lime juice
3 to 4 tsp. granulated sugar
5 Tbsp. fresh cilantro, chopped (optional)
In a saucepan combine rice, butter, garlic, lime
peel, and chicken broth. Bring to a boil. Cover and
cook 15 to 20 minutes, until rice is tender. Remove
from heat. In a small bowl, combine lime juice, sugar
and cilantro. Pour over hot cooked rice and mix.
Black Beans
2 - 16 ounce cans black beans
½ cup to one whole small onion, minced
2 cloves of garlic, minced
2 tsp. fresh cilantro, chopped
½ tsp. cayenne pepper
Salt and pepper to taste
Juice from ½ a lime (optional)
In a medium saucepan, combine beans, onion,
and garlic, and bring to a boil. Reduce heat to
medium-low. Season the beans with cilantro,
cayenne, and salt. Simmer for 15 minutes and then

Creamy Tomatillo Dressing
1 package Hidden Valley Ranch or Buttermilk
dressing mix
1 cup milk or buttermilk
1 cup Best Foods mayonnaise
2 to 3 tomatillos, peeled and diced or 4 Tbsp.
green salsa
1 to 2 garlic cloves, minced
¾ to 1 cup chopped cilantro
1 tsp. lime juice
½ to 1 small jalapeño, seeds removed
Blend together in a blender. Add additional
mayonnaise if the dressing is too thin. Another
option is to add additional pinches of sugar if a
sweeter taste is desired. Serve cold, keep
refrigerated. A seeded Serrano chili can also be used
for a little more kick.

1 comment:

OhShauna said...

Thanks so much for putting this online - I love every bite of this meal and cannot wait to recreate it. Thanks Jen for sharing.