- 2lbs. boneless pork rib meat - 3 cans Coke(not diet) - 1 & 1/4 cup brown sugar -1/4 cup water - 1 can sliced green chilies - 3/4 can enchilada sauce - dash of garlic salt
Put pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 cup brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can coke, water, and garlic salt in a crock pot on high for about 3-4 hours or until it shreds easily, but don't let it get to dry. Remove pork from crock pot and drain any liquid left in pot. Shred pork in food processor or blender, blend 1/2 can coke, chilies, enchilada sauce and remaining brown sugar. If it looks to thick, add a little more coke. Put shredded pork and sauce in crock pot and cook on low for 2 hours.
CAFE RIO CILANTRO RANCH
-1 packet traditional ranch powder (not buttermilk) - 1 cup mayo - 1 cup buttermilk - 2 tomatillos, remove husk, dice - 1/2 bunch of fresh cilantro - 1 clove garlic - juice of 1 lime - 1 jalapeno (take seeds out so not too spicy)
Mix all ingredients together in a blender and chill.
CAFE RIO BLACK BEANS
-2 Tbs olive oil - 2 cloves garlic minced - 1 tsp ground cumin - 1 can black beans, rinsed and drained - 1 & 1/3 cup tomato juice - 1 & 1/2 tsp. salt - 2 Tbs fresh chopped cilantro
In a non stick 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-LIME RICE
- 1 cup uncooked rice - 1 tsp. butter - 2 cloves garlic minced - 1 tsp fresh lime juice - 1 can (15 oz.) chicken broth - 1 cup water - 1 Tbs fresh lime juice - 2 tsp sugar - 3 Tbs fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp of lime juice, chicken broth, and water. Bring to a boil. Cover and cook on low for 15 to 20 minutes until rice is tender. Remove from heat. In a small bowl mix remaining lime juice, sugar, and cilantro. Pour over hot rice and mix.
In a food processor or blender, combinetomatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours. (better if left over night)
CAFE RIO BURRITO Sauce: 1 small can diced chilies 1/2 cup chicken broth 1 tsp. salt 1 (7 oz) can of Embassa Salsa Verde 2 tsp. sugar *Combine all ingredients in small sauce pan. Boil then reduce heat and let simmer for at least 20 minutes. Serve warm Burrito: 1 large tortilla shell 1 large scoop beans (above) 1 large scoop rice (above) 1 large scoop pork (above) Shredded Monterrey Jack Cheese *Roll up rice, beans, pork & cheese in shell. Slather with a big ladle full of enchilada sauce and top cheese. Bake at 450 until melted. Top with lettuce, diced onion, tomato's, cilantro, sour cream, and guacamole.
CAFE RIO SWEET PORK SALAD
6 lrg tortillas Cafe Rio Rice Cafe Rio Sweet Pork Shredded Mexican blend cheese Cafe Rio Black Beans Lettuce Diced tomato, onion, & cilantro guacamole sour cream tortilla strips Parmesan cheese Cafe Rio Ranch
-chicken breast tenders -1/2 tsp garlic salt -cornstarch -1 egg, beaten with 1 Tbs water -1 cup sugar -1/3 cup vinegar -1/3 cup ketchup -1/4 cup ckn. broth -1 tsp. salt -2 Tbs Soy Sauce
Cut chicken into pieces and sprinkle with garlic salt. Let sit of half an hour. Dip chicken in cornstarch and then into beaten egg. Fry in hot oil until brown. Place in casserole dish. Combine sugar, vinegar, ketchup, ckn broth, salt, and soy sauce. Microwave for 5 minutes stirring mixture halfway through. Pour over chicken and bake uncovered at 350 for 30 to 40 minutes until sauce thickens! Serve over Rice!