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| Photo from favefamilyrecipes.com |
We don't really need a picture do we? I finally found it and I am so, so, so excited! By far the best replica of Cafe Rio salad. I love it!
Cafe Rio Style Salad
Recipe from ventanarecipes.blogspot.com
Cafe Rio Pork
2 lbs pork roast
1 can Coke decaf
1/4 cup water
1 tsp garlic salt
1 can green chiles
1 cup red enchilada sauce (suggested La Palmas mild)
3/4 cup brown sugar
Put pork into a crock pot with 1/2 can Coke, water, and garlic salt. Cook on high for 1 hour and then on low for 3 hours. Shred pork in pot and add rest of Coke, green chiles, enchilada sauce, and brown sugar. Cook on low for 2 more hours. Serves 6
Creamy Tomatillo Dressing
2 jalapenos diced
3 cloves garlic diced
2 tomatillos chopped
1 small handful cilantro
2 TBS lime juice
2 cups milk
2 cups mayonnaise
2 envelopes Hidden Valley Ranch dressing mix
Blend all ingredients except mayo in blender until smooth. Add mayo and blend until just incorporated. Chill (overnight is best.)
Lime Cilantro Rice
1 cup uncooked rice
1 tsp butter
2 cloves garlic minced
1 tsp lime juice
1 cup chicken broth
1 cup water
1 TBS lime juice
2 tsp sugar
3 TBS cilantro chopped
In saucepan, combine rice, butter, garlic, 1 tsp lime juice, broth, and water. Bring to a boil and cook for 22 minutes on low. Combine rest of ingredients and stir into rice as you fluff it.
Toppings:
cheese, cheddar and monterey jack
romaine lettuce chopped into 1/4" strips
tomatoes, chopped
sour cream
avocados or guacamole
black beans
pinto beans
crunchy corn tortilla strips or chips
Layer the Cafe Rio Pork Salad as follows:
cooked tortilla, cheese, black/pinto beans, lime cilantro rice, lettuce, Cafe Rio Pork, then your choice of favorite toppings. drizzle with creamy tomatillo dressing. crush corn tortilla chips for final topping.
2 lbs pork roast
1 can Coke decaf
1/4 cup water
1 tsp garlic salt
1 can green chiles
1 cup red enchilada sauce (suggested La Palmas mild)
3/4 cup brown sugar
Put pork into a crock pot with 1/2 can Coke, water, and garlic salt. Cook on high for 1 hour and then on low for 3 hours. Shred pork in pot and add rest of Coke, green chiles, enchilada sauce, and brown sugar. Cook on low for 2 more hours. Serves 6
Creamy Tomatillo Dressing
2 jalapenos diced
3 cloves garlic diced
2 tomatillos chopped
1 small handful cilantro
2 TBS lime juice
2 cups milk
2 cups mayonnaise
2 envelopes Hidden Valley Ranch dressing mix
Blend all ingredients except mayo in blender until smooth. Add mayo and blend until just incorporated. Chill (overnight is best.)
Lime Cilantro Rice
1 cup uncooked rice
1 tsp butter
2 cloves garlic minced
1 tsp lime juice
1 cup chicken broth
1 cup water
1 TBS lime juice
2 tsp sugar
3 TBS cilantro chopped
In saucepan, combine rice, butter, garlic, 1 tsp lime juice, broth, and water. Bring to a boil and cook for 22 minutes on low. Combine rest of ingredients and stir into rice as you fluff it.
Toppings:
cheese, cheddar and monterey jack
romaine lettuce chopped into 1/4" strips
tomatoes, chopped
sour cream
avocados or guacamole
black beans
pinto beans
crunchy corn tortilla strips or chips
Layer the Cafe Rio Pork Salad as follows:
cooked tortilla, cheese, black/pinto beans, lime cilantro rice, lettuce, Cafe Rio Pork, then your choice of favorite toppings. drizzle with creamy tomatillo dressing. crush corn tortilla chips for final topping.
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