Thursday, February 26, 2009

Cafe Rio Burritos

Title: Cafe Rio Salad Burritos


pork roast
1 can red enchilada sauce
1 can coke
1 1/2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 4-5 hours. Drain off water. Shred and de-fat pork. Mix together ingredients (sauce, coke, brown sugar) and put on top of pork. Cook an additional 2 hours on high. Then set on low until ready to serve.


2 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
1/2 bunch fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 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 in as you fluff the rice.


2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.


1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. sour cream
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
salt, pepper
cayenne pepper

Mix all ingredients together in the blender and chill.

Here is how to put it all together: Warm a large tortilla in a pan. Remove to plate and add shredded cheese, beans, rice, pork, then lettuce (I used a mix of red leaf and iceburg) If you have a little pico de gallo and guacamole, that is a bonus. Also some crunched up tortilla chips! Serve with the cilantro ranch dressing.

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