Café Rio Lime Rice (Debbie)

1 cup white rice                                                   

chicken broth                                                                 

1 TBS. fresh lime juice                                          

1 TBS. garlic powder                                                       

1 TBS. dried minced onion

Pinch of salt

1/2 - 1 cup chopped cilantro

1 TBS. fresh lime juice

1 cup green enchilada sauce (or use 3/4 cup)

Cook rice according to package directions, substituting chicken broth for water, and cook with lime juice, garlic powder, minced onion and salt.  When the rice is done, add chopped cilantro, lime juice and enchilada sauce.

Café Rio Pork (Debbie)

3 lbs. pork roast (shoulder or butt)               

1 cup dark brown sugar                                 

1 liter bottle of Coke 

1 tsp. dried oregano

1 tsp. powdered ginger

1 tsp. salt

1 tsp. garlic powder

2 TBS. dried minced onions

1 cup dark brown sugar

1 cup red enchilada sauce (opt.)

Cook first 8 ingredients in a crock pot on low all day (about 6-8 hours.) When pouring in Coke, I pour enough Coke so that the meat is half way covered.  Check often.  One hour before serving, remove roast and shred it.  Dump out cooking juices.  Put shredded pork back into crock pot and add sugar and enchilada sauce (optional).  Cook for one more hour. 

Café Rio Dressing (Debbie)

1 cup mayonnaise                                         

1 cup sour cream                                          

10 sprigs of cilantro                                               

1 - 2 green tomatoes (fresh or canned)         

2 green onions (washed and chopped)

2 cloves of garlic

1/2 jalapeno pepper (seeds and all)

juice of 1 lime

1 - 2 tsp. of salt, to taste

Place all ingredients in the blender and blend until smooth.  Dressing lasts for 2 weeks in refrigerator. Eat with Café Rio Pork Taco’s or fajita flavored chicken or beef with grilled onions and bell peppers.

Sweet Pork Taco’s (Leisa)

Pork Roast (Shoulder, Butt, or sirloin)                     

1 cup water or Cola                                                         

1 can diced green chiles                                       

1/2 TBS. Chili powder                                          

1/2 TBS. Cumin

Pinch of cayenne pepper

2 cups brown sugar

1/2 bunch Cilantro - chopped

juice from 1/2 a lime

Set aside 1 cup brown sugar and the cilantro.  Cook all remaining ingredients in crockpot on high 4 - 5 hours or low 6 - 8 hours.  1 hour before serving, empty most of the juices and shred pork.  Add remaining cup sugar and mix.  Replace lid and cook 1 more hour.  Just before serving, stir in cilantro and squeeze lime juice over top.

Serve in tortillas with all the fixings buffet style!  Black beans, sweet corn, brown rice, sour cream, cheese, and cilantro ranch sauce for an extra kick.

Cilantro Ranch Sauce (Leisa)

1- 16 oz. carton sour cream

1 bunch cilantro

1 package dry ranch dip mix

1/2 jalapeno pepper – take out seeds if you want a mild flavor

Juice from 1/2 a lime

Setting aside lime, blend all ingredients in a blender/food processor until smooth.  Squeeze in lime juice and stir.  Serve over your favorite taco’s or use as a dip!

Café Rio Chicken (Andrea)

1 small bottle Kraft zesty Italian dressing

1 TBS. chili powder

1 TBS. cumin

3 tsp. garlic

4-5 frozen chicken breasts

Put all in a crock pot on high for 4-6 hours, then shred and serve.