Cafe Rio Burritos

Cafe Rio Sweet Pork

2 cups salsa
1 cup brown sugar
1 cup coke/dr. pepper
Pork sirloin tenderloin (2-5lbs)

Cut Pork into large chucks and place in a crock-pot and fill it halfway up with water. Cook on low 5-7 hours (depending on your crockpot, mine cooks it all in about 3-4). Drain off water. Shred the pork (pull of 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.

Make into a burrito with cilantro line rice, creamy tomatillo dressing, and black beans; or place over shredded romaine salad. Top with pico de gallo, guacamole, tortilla strips or enchilada sauce.

Cilantro Lime Rice

2 cups uncooked rice
2 tsp butter
4 cloves garlic, minced
2 tsp lime zest (peel of limes)
4 cups chicken broth
4 Tbsp freshly squeezed lime juice
3-4 txp granulated sugar
5 Tbsp fresh cilantro, chopped (optional)

In a sauce pan combine rice, butter, garlic, lime peel, and chicken broth. Bring to a boil. Cover and cook 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.

Creamy Tomatillo Dressing

1 pkg ranch or buttermilk dressing mix (dry stuff)
1 cup milk/buttermilk
1 cup mayo
2 to 3 tomatillos, peeled and diced
1 to 2 garlic cloves, minced
3/4 to 1 cup chopped cilantro
1 tsp lime juice
1/2 to 1 small jalapeno, seeds removed
or a seeded Serrano Chili
(for if you want it hot)
Blend together in a blender. Add additional mayo if the dressing is to thin. Another option is to add additional pinches of sugar if a sweeter taste is desired. Serve cold, keep refrigerated.

Black Beans

2-16oz cans black beans
1/2 cup to one whole small onion, minced
2 cloves garlic, minced
2 tsp fresh cilantro, chopped
1/2 tsp cayenne pepper
salt and pepper to taste
juice from 1/2 a lime

In meadium 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 serve.

by Janelle Schelin

Cafe Rio-ish Shredded Chicken

This is the recipe I used for the chicken we served at our Relief Society Birthday Celebration Dinner tonight - thanks to all who helped, came, and had a good time.

5 lbs chicken breast, boneless, skinless
1 sm bottle zesty Italian dressing (Kraft is good)
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingred 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.

- Jill Fowers