Cafe Rio

Source: The girl who ate everything

*Café Rio Pork
(a mix between Sheri Denney and Martha McMullin's recipes)
7-8 lbs. pork roast (Do a 3-4 lb pork roast if you are just doing your family)
4 cups root beer
5 (8oz) cans tomato sauce
4 T molasses or honey
3 tsp. minced garlic
½ tsp. salt
2 - 3 cups brown sugar
pepper to taste
4 tsp. cumin

Recipe Note: The above sauce makes a ton! So if you have a 3-4 lb pork roast, half the sauce.

Salt and pepper roast and cook in crock pot 8 hours or overnight on low in water. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy. Add the rest of the ingredients to the crockpot and add shredded pork. Cook another 4 hours in crockpot on low.


*Café Rio Chicken
5 lbs chicken breast, boneless, skinless
1 Sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.


*Café Rio Lime Cilantro Rice
(Double this for large crowd)

2 Tb. Butter
pepper to taste
1 ¼ rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tb. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice, add liquid, and other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes.

*Pico de Gallo

5 plum tomatoes
1/2 large or small red onion
3 jalapenos (optional)
cilantro
lime juice
salt

Quantities are approximate

Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.


*Tomatillo Dressing
1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.

Blend all together in a blender or food processor and store in the refrigerator to let the flavors meld.

For salads serve in the following order:

tortillas (I warm mine in foil pans like cafe rio in the oven with cheese)
cheese
black or pinto beans
lime rice
shredded chicken or pork
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
grated Parmesan cheese

sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing

Taco soup

(makes a lot so make in large pan)

2 cans of chili
1 can corn
1 can black beans
1 can red beans
1 can tomato sauce
1 can diced tomatoes
1 can water
1 packet taco seasoning
1 lb. hamburger

brown meat ( in the big pot). Add the rest and bring to boil. Serve with cheese, sour cream, and tortilla chips or Frito's.

Enchilada’s

Ingredients:
1/2 C chopped onions
4 oz can mushrooms
1 crushed garlic clove
1 1/2 C Diced chicken
2 Tbs butter
1 C sour cream
1 1/2 tsp chili powder
1/2 tsp salt

Sauce

1/2 C butter
1/3 C flour
3 tsp chili powder
2 C hot water salt
1 8oz can tomato sauce

melt butter and add flour to make a paste. Add hot water slowly while stirring. Add chili powder, salt, and tomato sauce. Top over rolled enchiladas and bake 350 for 25 min.

White Chicken Chili

Ingredients:
32 oz chicken stalk
3 cans white beans
5 C cooked shredded chicken
1 16oz jar salsa (desired heat)
8 oz pepper jack cheese (Monterey jack for less heat)
2 tsp cumin
2 cloves garlic finely chopped garlic
Black pepper to taste
½ c crushed tortilla chips
Sour cream and tortilla chips to garnish

Add all ingredients and simmer on medium heat for 10 min.