My sister sent me these, no idea where she got them. I LOVE Cafe Rio pork and can't wait to try these out soon!
CAFÉ RIO BAR
Tortillas
Shredded cheese
Café Rio Pork
Black or Pinto beans
Lime Rice
Red and Green leaf lettuce
Pico de Gallo
Guacamole
Fresh CilantroParmesan cheese
Fresh lime slice
Tomatillo Dressing
CAFÉ RIO PORK
1-1/2 – 2 cans caffeine free Dr. Pepper
2 lbs. pork roast or loin
1 c. sugar
1 t. dried mustard
1 t. cumin
1 t. minced garlic
1 7 oz. can chipotle chilies in adobo sauce (take out
chilies and throw away, only use the sauce)
Put all ingredients (except meat) in blender. Place meat in crock pot. Pour mixture over top. Cook on low for 6-7 hours. Shred meat and put back in juice for 2-3 hours on high.
TOMATILLO DRESSING
3-5 tomatillos
3 T. buttermilk ranch dressing mix
1 c. mayo
¼ t. cayenne pepper
½ c. sour cream
1/3-to ½ c. buttermilk
2 cloves garlic
1 to 1 ½ bunches cilantro
Blend in blender and chill
LIME RICE
In a large pot, bring to boil the following:
6 2/3 c. water
8 t. chicken boullion
½ bunch cilantro, chopped
2 t. cumin
2 small cans diced green chilies
1 T. lime juice
½ t. salt
In a saucepan sauté:
2 T. butter
1 yellow onion, chopped
4 cloves garlic, minced
Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.
PICO DE GALLO
4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves garlic, minced
½ t. lime juice
1 t. salt
½ t. pepper
Combine ingredients together in medium bowl.
