Thursday, July 30, 2009

cafe rio salad

This is a copycat recipe for one of my favorite places to eat in Utah when we visit. If you've never had Cafe Rio, you'll fall in love with this recipe!

Cafe Rio pork

3 lbs pork roast (shoulder or butt)
16 oz chunky salsa
1 can coke
2 cup brown sugar

Place pork in crock pot and fill half way up the side of the pork with water. Cook on high for 4 hours. drain water. Cut pork into thirds, then mix sauce (coke, brown sugar, and salsa) and pour on top. Cook 4 more hours on low. shred pork. Mix back in with sauce if you want it saucy or not.

Click on the links for recipes
Cafe Rio lime-rice

lime-cilantro vinaigrette

Cafe Rio creamy cilantro tomatillo salad dressing

black beans
(I just used a can of black beans without anything else, but this recipe looks good too)
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 tbs olive oil
1 1/2 tsp salt
2 tbs fresh 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.


rice beans
shredded cheese
any other toppings wanted
roll it up

(I found a chicken recipe if you would like to substitute chicken instead of pork)

Cafe Rio chicken
1 small bottle of kraft zesty italian dressing
1 tbs chili powder
1 tbs cumin
3 cloves garlic-minced
5 lbs chicken breast

Cook all together in a crockpot for 4 hours on high, shred, then cook for an additional 1 hour.

salad- order of assembly
tortilla - I use the land o lake brand of uncooked flour tortillas from costco or sams. They are awesome and taste like cafe rio's homemade tortillas
shredded colby and monterray jack cheese
pico de gallo - [or chopped tomatoes, diced onions, cilantro, lime juice]
feta cheese crumbles
lime wedge (or lime juice)
tortilla strips (I just made my own by baking a finely shredded tortilla until crispy)
cilantro tomatillo dressing


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