Café Rio Dressing
Ingredients:
1 package buttermilk ranch dressing
(powder)
3 tomatillos
1 c. mayo
1 c. buttermilk
1 c. chopped cilantro
3 cloves garlic
1/8 t. cayenne
Directions:
1. Mix all ingredients in the blender and chill.
Café Rio Chicken
Ingredients:
5 lbs Chicken
1 T. Cumin
1 t. Chili Powder
1 t. Chili Powder
3 cloves minced garlic
1 small bottle Kraft Zest Italian dressing
Directions:
1. Mix all ingredients and put in the crock-pot. Cook for 4 hours on low.
2. Shred Chicken and cook for 1 more hour.
Café Rio Pork and Enchilada Sauce
Ingredients:
5-6 lbs Pork Roast
1 T. Cumin
1 C. Brown Sugar
1 T. Cumin
1 C. Brown Sugar
20 oz bottle coke
12 oz Red Taco Sauce
Directions:
1. Place Roast in Crock-pot and cover half way with water. Cook for 12 hours on low. Save the liquid from the roast In a separate bowl.*
2. Add the remaining ingredients to roast and cook for 4 more hours. Take the Roast out and shred with 2 forks. Place meat back into sauce and cook an additional 2 hours.
*Strain fat from liquid by placing in the fridge for a while.Thicken with cornstarch and then add a can of Chili Verde Sauce to the liquid. This sauce can be placed over the burrito.
Café Rio Rice
Ingredients:
3 c. water
4 t. Chicken bullion
4 t. minced garlic
½ bunch chopped cilantro
1 t. cumin
1 can green chili’s
3/4 t. salt
1 T. butter
½ med onion chopped
3 c. rice uncooked
Directions:
1. Bring water to a boil.
2. Add all ingredients and cook for 30 min.
