Tuesday, January 18, 2011

Cafe Rio Pork

This recipe is easier (simpler) than the other one....but not necessarily as authentic.
Still good though!

1 cup Pace salsa
1 cup brown sugar
3-4 lbs pork sirloin roast (very lean)

Mix salsa and brown sugar together and pour over a pork roast. Cook in a crockpot all day and shred right before serving.

Cafe Rio Chicken

1 8 oz bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic - minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours. Shred meat and cook 1 additional hour.

Cafe Rio Ranch Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos or 4 TB salsa verde (green salsa)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1/8 tsp Tabasco sauce

Mix all but cilantro together in blender. Add Cilantro last and blend well. Refrigerate.

Cafe Rio Pork Barbacoa

5 - 6 pounds pork tenderloin (or roast)
21 ounces Dr. Pepper
1 cup brown sugar
3/4 cup white sugar
2 cloves garlic
1 (7 ounce) can chipotle chilies in adobo sauce
6 ounces medium red taco sauce
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Place pork in the crock pot and make sauce.

Here's the trick with the sauce: Remove chipotle chilies from the can and put in the measuring cup that you'll measure your Dr. Pepper with. Pour Dr. Pepper over them and remove the chilies (and throw away) just to get the sauce off and then continue pouring Dr. Pepper into the measuring cup until you reach the full 21 ounces. You'll also need to rinse out the chipotle can with the Dr. Pepper to get all the adobo sauce out. Do NOT use the chipotle peppers (I did this and it was killer hot). You can add 1 or 2 for a kick if you want.

Blend all ingredients together in either a blender or with an immersion blender until combined and pour over the pork. Cook on high for 5 hours or on low for 8 hours until the pork is easily shreddable. If you've never had a Cafe Rio Pork Salad, what you'll want to do to make this is take a flour tortilla and melt some cheese on it. From there, here's the layers:

White Rice (I'll post my recipe later for Cilantro Lime Rice)
Black Beans (I just used canned that I heat up on the stove and add seasoned salt and pepper with some garlic powder)
Romaine Lettuce, chopped
Pico de Gallo
Cilantro Ranch Tomatillo Dressing

Cafe Rio Rice

3 cups water
3 cups rice
4 tsp chicken bouillon
4 tsp minced garlic
½ bunch cilantro
1 can green chiles
¾ tsp salt
1 Tb butter
½ onion chopped

Blend cilantro, green chiles and onion together in blender. Bring water to a boil and add all ingredients. Simmer covered 30 minutes.

Bajio Chicken

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Julie's Cafe Rio Style Black Beans

First, soak your dried beans overnight.
Put them into a bowl and cover them with water, to a level that is probably about 2 inches above the beans.
The next day, begin by dicing an onion. You want to have about 1/2 cup of diced onions. So, if it is a larger onion, then you will only use half, smaller onion, the entire thing.
Put the diced onion into your crockpot.
Next mince 2-3 cloves of garlic.
Add one can of green chiles (mild)
drain the beans and add them to the crockpot.
next add water (depending on the amount of beans add the appropriate amount -
it's on the packaging).
add chicken bouillon to the water (I like to use the mexican chicken bouillon made by Knorr) Use the appropriate amount for the amount of water you have just added (read the label)
place the lid on the crockpot and cook on low until the beans are tender.
(usually this takes about 8 hours)