Cafe Rio Meal

 

This is both Todd and my new favorite meal. It's delicious and I'm really surprised that we both put it on the top of our list. Todd has meals that he LOVES that I can't stand and vise versa. This meal tops everything, EVER! Just buy a lot of cilantro and pork and go to town!!

There are two ways to make this meal and both are fantastic. We did both last night and leftovers tonight.

Salad: lettuce, pork, rice, beans, dressing, etc. Other toppings chips, guacamole, pico de gallo, cheese.

Or burritos: Pour a small amount of extra enchilada sauce from pork into bottom of pan. Wrap pork, rice, beans in tortillas. Pour more sauce on top of burritos and sprinkle with cheese. Bake at 400 degrees for 15-20 minutes or until inside is hot. Yummy with dressing on top of that too.



Mexican-Style Sweet Shredded Pork



4 pounds boneless pork shoulder roast
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon onion powder
1-2 tablespoons vegetable oil
2 (10 oz) cans enchilada sauce
1 cup brown sugar, divided
1/2 cup salsa
1/2 tablespoon Worcestershire sauce
1/2 cup apple juice

1. Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands to massage the spices over all the sides of the meat.

2. Heat the oil in a large skillet over medium-high heat. Sear the pork roast for about 1 minute on all sides or until meat surface is golden brown.

3. While the meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow-cooker. Add the pork, cover and cook on low for 7 hours with lid on the entire time.

4. Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.

Taken from Our Best Bites cookbook.


Cilantro Lime Rice

1 cup extra long grain rice or basmati rice
Juice from 1/2 lime
2 cups water
1 teaspoon salt
3 tablespoons fresh chopped cilantro
3 teaspoons vegetable oil

1. In a pot, add rice, water, 1 tsp oil and salt.

2. Boil on hig huntil most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minutes. Or use a rice cooker with the water, rice, oil and salt.

3. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.



http://www.skinnytaste.com/2009/03/chipotle-cilantro-lime-rice-4-pts.html 

Black Beans



2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 can black beans, rinsed and drained
1 1/3 cup tomato juice OR 1 can petite tomatoes
1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.

2. Add beans, tomato juice and salt. Continually stir until heated through.

3. Just before serving stir in the cilantro.

http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-lime-rice-and-black.html (at this URL there is also another rice recipe that's yummy)

Cilantro Ranch Dressing



1 packet TRADITIONAL Hidden Valley Ranch mix (not buttermilk)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, diced
1/2 bunch fresh cilantro
1 clove garlic, minced
Juice of 1 lime
1 jalapeno (if you like it spicy, keep the seeds; otherwise, remove)

1. Mix all ingredients together in the blender. That's it! Store in refrigerator.

http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-ranch-dressing.html