Monday, August 24, 2015

Cafe Rio Night

Cafe Rio from the comfort of your home

Sweet Pork
2 lbs. boneless pork
3 cans coke
1/4 c. brown sugar
dash of garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce
1 c. brown sugar


  • Place the pork in a heavy duty ziplock back to marinate. Add half the coke and 1/4 c. brown sugar to the meat. Marinate for a few hours or overnight
  • Drain marinade and put pork into the crockpot. Add half a can of coke, water, and garlic salt to the crock pot. Cook on high for 3-4 hours or low for 8 hours - until it shreds easily
  • Drain any liquid left in the crock pot and shred the pork
  • In the blender, mix 1/2 can of coke, chilies, enchilada sauce, and 1 c. brown sugar
  • Put shredded pork and sauce in the crockpot, cook on low for 2 more hours

Cilantro Lime Rice
1 c. long grain white rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15oz) chicken broth
1 c. water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro

  • In a saucepan combine rice, butter, garlic, 1 tsp. lime juice, chicken broth, and water
  • Bring to a boil, then cover and cook on low for 15-20 minutes until the rice is tender, then remove from heat
  • In a small bowl combine 1 Tbsp. lime juice, sugar and cilantro. Pour over hot rice and mix as you fluff the rice

Black Beans
2 Tbsp. canola oil
2 cloves garlic, minced
1 tsp. cumin
1 can black beans
1 1/3 c. tomato sauce
1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

  • In a non-stick skillet, saute garlic and cumin in oil over medium heat until you can smell it 
  • Add beans, tomato sauce, and salt. Continually stir until heated through
  • Just before serving add cilantro 

Cilantro Lime Ranch Dressing
1 packet TRADITIONAL Hidden Valley Ranch mix (not buttermilk)
1 c. mayo
1 c. buttermilk
1/2 bunch of fresh cilantro
1 clove of garlic
1 lime
2 tomatillos, remove husk, diced (optional, I was too lazy)
1 jalapeƱo (optional, I don't like it spicy)

  • Mix all ingredients in a blender

For the total salad, build from bottom to top:
tortilla - mexican cheese blend - rice - beans - pork - shredded lettuce - pico de gallo - guacamole - sour cream - tortilla strips - parmesan cheese - cilantro ranch dressing

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