Cafe Rio Recipes!

Cafe Rio Style Rice
5 c. water
4 t. chicken or veg broth
4 t. garlic- minced
1/2 bunch cilantro
1 can green chiles
3/4 t. salt
1 T. butter
1/2 onion
2 1/2 c. rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Cafe Rio Style Chicken
1 8 oz bottle Kraft Zestly Italian Dressing
1 T. chili powder
1 T. cumin
3 cloves garlic-minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Shredded Pork for Tortillas
3 lbs pork roast
1 c. dark brown sugar
1 c. Worcestershire sauce
1 t. oregano
1 t. ginger
1 t. salt
1 t. chili powder
1 t. garlic powder
2 T. minced onion

Combine all ingredients and cook 15-20 hours in a crock pot or 6 hours in 350 degree oven. Shred meat and add:

1 can red enchilada sauce
3/4 c. dark brown sugar

Cook for one more hour. Serve on tortilla or as desired.

Pico de Gallo
6-8 Roma tomatoes, diced small
1/2 white onion, finely diced
1 jalapeno, no seeds and finely diced
Garlic- to taste
Sea salt- to taste
(Optional- some chopped cilantro and lime juice may be added)

Combine all ingredients and refrigerate.

Creamy Tomatillo Ranch Dressing
1 pkg Hidden Valley Buttermilk Ranch dressing mix
2/3 c. buttermilk
2/3 c. mayonnaise
2/3 c. sour cream
2 tomatillos (remove husk, cut in quarters)
1/2 bunch cilantro
1 clove garlic, minced
Juice from 1 lime
1 jalapeno pepper (no seeds)

Combine all ingredients in blender. Blend well. Refrigerate.

Salads---layer the following:
Tortilla
Rice
Black or Pinto Beans
Chicken or Pork
Lettuce
Cheese
Pico de Gallo
Dressing
Guacamole
Sour Cream
Tortilla Strips or Chips

Good Water
5 quarts water
3 c. sugar
2 T. citric acid
1 T. lemon extract

Combine all ingredients. Float lemon and/or lime slices on top.