Complete Cafe Rio Sweet Pork Salad

Cafe Rio Sweet Pork Salad

Ingredients:

large Tortillas
Shredded cheese, Mexican blend
Cafe Rio Rice
Cafe Rio Black Beans
Cafe Rio Sweet Pork
Leafy Green or Romaine Lettuce
Pico de Gallo (diced tomato, onion, and cilantro)
Guacamole
Sour cream
Tortilla Strips
Cotija cheese, crumbled (or Parmesan)
Cafe Rio Cilantro Ranch
Cilantro Lime Vinaigrette
aluminum deep dish pans

Directions:

Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of pico de gallo. Add guacamole and sour cream. Add crushed tortilla chips, a shake of Cotija cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing! (makes about 6 salads)

Guacamole (Cafe Rio)

Guacamole (Cafe Rio)

Ingredients:

3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
4-5 shakes green Tabasco sauce
Kosher salt, to taste
Fresh cracked pepper, to taste

Directions:

Pit avocados and mash in a bowl. If you like your guac kind of chunky (that's how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed.

Tortilla Strips (Cafe Rio)

Tortilla Strips (Cafe Rio)

Ingredients:

10-12 corn tortillas
oil for frying
Kosher salt

Directions:

Cut tortillas into strips using a pizza cutter. You can cut 2-3 at a time pretty easily. Heat oil in a large frying pan. Place strips into hot oil and fry until they become crispy. When nice and crispy, remove from oil and place on a paper towel. Sprinkle with salt after each batch.

Cafe Rio Cilantro Ranch Dressing

Cafe Rio Cilantro Ranch Dressing

Ingredients:

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)


Directions:

Mix all ingredients together in the blender.

Cafe Rio Black Beans

Cafe Rio Black Beans

Ingredients:

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

Directions:

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.

Cafe Rio Cilantro Rice

Cafe Rio Cilantro Rice

Ingredients:

3 cups water
4 cloves minced garlic
1/2 bunch chopped cilantro
1/2 medium onion, chopped
1 can (4 oz) green chilies
4 tsp. chicken bouillon
1 tsp. cumin
3/4 tsp. salt
1 TB butter
3 cups rice, uncooked

Directions:

Bring water to a boil in large pot, add all ingredients. Cook covered for 30 minutes, or until rice is done.

Cafe Rio Cilantro- Lime Vinaigrette

Cafe Rio Cilantro- Lime Vinaigrette

Ingredients:

5 TBS fresh lime juice
1 shallot, peeled
1 jalapeno chile, stemmed and seeded
1 small garlic clove, peeled
1 tsp sugar
1/2 tsp ground cumin
1/2 tsp salt
1/2 cup fresh cilantro
3/4 cup extra-virgin olive oil

Directions:

Process lime juice, shallot, jalapeno, garlic, sugar, cumin, and salt in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add cilantro, then oil, and continue to process until smooth and emulsified, about 15 seconds.

Cafe Rio Pulled Pork

Cafe Rio Pulled Pork

Ingredients:


2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Directions:

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!
*See also Cafe Rio Cilantro Rice & Cafe Rio Cilantro Lime Vinaigrette