Cafe Rio Salad (Copycat Recipe)

Cafe Rio Salad (copycat recipe)

Tortillas (Costco, working on homemade version)
Cheddar Cheese (thinly shredded if possible)
Cafe Rio Rice
Cafe Rio Black Beans
Cafe Rio Sweet Pork or Chicken
Lettuce (NOT iceberg, use leafy green or Romaine)
Pico de Gallo (basic tomato, onion, cilantro)
Guacamole (optional)
Sour cream (optional)
Tortilla Strips (in produce section or can get at Bajio)
Parmesan cheese (Cafe Rio uses a Mexican Cheese called Casero)
Cafe Rio Cilantro Ranch or Vinegarette dressing

Cook uncooked tortilla and sprinkle cheese on cooked side and let melt while other side cooks. Add beans, rice, pork, then lettuce and a little scoop of pico de gallo. Add guacamole and sour cream. Add crushed tortilla chips or strips, a shake of Parmesan cheese, and top with a few cilantro leaves. Pour on dressing.

*Tip: I felt like I spent all day in the kitchen to make this. The only ways I can think of cutting kitchen time (or at least feeling like it) would be to let pork marinate overnight, don't NEED the homemade guacamole and pico de gallo although they are good. The dressings, rice, and probably the beans could be done earlier in the day.

*Tip: Some food make bad left overs. If items are stored in separate containers and not pre-mixed into the salad it makes GREAT leftovers. Feel free to make more than less.

SWEET PORK
Recipe from favfamilyrecipes.blogspot.com (with my changes)

(Try a simpler sweet pork recipe here. Not Cafe Rio...but very good!)

2 pounds pork
3 cans Coke (I used orange juice)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours.


CAFE RIO CHICKEN
Recipe from kalynskitchen.blogspot.com

1 small bottle Kraft Zesty 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 chicken and cook 1 additional hour.

CILANTRO-LIME VINAGARETTE DRESSING
Recipe from Cookingwithkaryn.blogspot.com

3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced

Combine in blender or food processor.


CREAMY LIME-CILANTRO DRESSING
Recipe by Ourbestbites.com

1 pack (1oz) Hidden Valley Ranch Dressing Mix (buttermilk or regular)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa (La Costena or Hernandez Brand)
hot sauce

Place milk, mayo, ranch mix, and juice the lime you should get about 2T juice. Blend. Toss in the garlic, cilantro and green salsa. Blend. Sample it and add hot sauce to taste. Refridgerate and let thicken.

CILANTRO-LIME RICE
Recipe from favfamilyrecipes.blogspot.com

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS
Recipe from favfamilyrecipes.blogspot.com

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. 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.

*Note: we added a can of corn, drained, to the beans with a dash of cumin and chili powder. Very good, even though it's not "traditional Cafe Rio"