Sunday, September 27, 2009

Cafe Rio Salad

Barbacoa Pork (Cafe Rio style)
4 to 8 pound pork loin or roast
21 oz. Dr. Pepper
1 cup brown sugar
3/4 cup white sugar
3 cloves of garlic, minced
7 oz. can chipotle chiles in adobe sauce
6 oz. red taco sauce (medium or mild)
1 tsp. dry mustard
1 tsp. cumin

Directions for pork: Cut your pork in about 4 or 5 large chunks. Fill the crock pot half way with water. Cook in the crock pot on low for 10 to 12 hours. After your pork is nice and tender, drain the water from it. Add the sauce, put the pork back in the crock pot for 4 to 6 hours. It will literally fall apart when you are ready to serve it.


directions for the sauce: Let the brown & white sugars dissolve in a bowl with the Dr. Pepper. Add the garlic, taco sauce, dry mustard, and cumin. IF WANT IT YUMMY WITH A LITTLE KICK: put the entire can of chipotle adobe sauce in with the Dr. Pepper mixture. Then either strain it as you pour it onto the pork or scoop out the huge chiles. IF YOU WANT IT (Arse) KICKIN' SPICY: Leave the chilies in while you cook it for the last 4 to 6 hours and scoop them out when your ready to serve it.

Cilantro Rice (Cafe Rio style)
3 cups water
4 tsp chicken bullion
1 tsp cumin
4 cloves of garlic
1/2 of a yellow onion
1/2 bunch of cilantro
1 can (4oz.) green chilles
3/4 tsp salt
1 Tbs. butter
3 cups Jasmine rice (or reg. rice - not 5 minute rice), uncooked

Directions: Get you water boiling, add the cumin, salt, and bullion to the water. I put the garlic and onion in the food processor so they were chopped up fine. Chop up your cilantro, add it and the remaining ingredients. Turn the heat down to simmer. Cover and cook for 30 minutes or until rice is done.

Cilantro Tomatillo Dressing
1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

mix everything in your blender and refrigerate. 

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