MY CAFE RIO

I was introduced to this recipe at a womens luncheon last spring. I REALLY liked it and couldn’t wait to make it for my family. I decided to serve it in May for our monthly family dinner. (A little mexican theme in May worked for me!)

 

Just keep in mind that this is a pretty labor-intensive meal to serve, so anything you can do ahead of time will really help.

CAFE RIO CHICKEN

1 8 oz. bottle Italian Salad Dressing

1 &1/2 tsp. Mexican chili powder

1 & 1/2 tsp. cumin

1 tsp. chicken bouillon

1 clove garlic, minced

3-4 chicken breasts

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

PORK

For large groups, I like to serve 2 meats. This one is by far our family favorite!

In a large crockpot, add 1 pork roast and fill the pot halfway with water. Cook on low for 12 hours.

Drain and add to crockpot:

     1 21 oz. Dr. Pepper

    1 cup brown sugar

    3/4 cup white sugar

    1 clove garlic, minced

    1 -7 oz. can chipotle chili in     Adobo sauce (take the chilies out…they are too hot!)

    1 tsp. dry mustard

    1 tsp. cumin

    1/4 tsp. cayenne pepper

Cook 4 hours. Shred and cook an additional 2 hours.

   

CILANTRO LIME RICE

In a saucepan, sauté:

1 Tbsp. butter

1 small onion, chopped

2 cloves garlic, minced

In a large pot, bring to a boil:

5 cups water

3 tsp. chicken bouillon

1/4 bunch cilantro, chopped

1 tsp. cumin

1 small can Diced Green Chilies

1 & 1/2 tsp. lime juice

1/4 tsp. black pepper

2 1/2 cups rice

Sauté onion & garlic in butter until onions are soft. Add rice, water and all other ingredients and bring to a boil. Reduce heat to low, cover with lid and simmer for about 20 minutes. (You can also cook this in a rice cooker.)

BLACK BEANS

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. cumin

1 can black beans, rinsed and drained

1 & 1/3 cups tomato juice

1 & 1/2 tsp. salt (optional! The recipe calls for it, but I never add it.)

2 Tbsp. chopped cilantro

In a nonstick 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.

CILANTRO RANCH SALAD DRESSING

1 packet TRADITIONAL Hidden Valley Ranch mix(not BUTTERMILK)

1 cup mayonnaise

1 cup buttermilk

2 tomatillos, husks removed, then dice

1/2 bunch cilantro

1 clove garlic

juice of 1 lemon

Blend together in blender on high ‘till everything is creamy.

Now you are ready to build your salad. I usually have some burrito shells, shredded lettuce and grated cheese. Some of my family like to make this burrito style and others make a salad, in whatever order they want. Any way you do it, it is fantastic!