Sunday, May 25, 2008

Sweet Pork Salad

This recipe tastes just as good as Cafe Rio and Costa Vidas Versions
(Printable Version)

8 lbs. pork (can be roast, tenderloin, etc.)

4 8oz. canned tomato sauce
2 (8oz) can El Pato spicy mexican tomato sauce
2 c. brown sugar

Mix sauce ingredients and pour over pork in slow cooker. Cook on low for one 8-10 hours. One hour before serving, shred meat and put back in slow cooker in sauce. Can keep on warm for several hours.

Cafe Rio House Dressing

Buttermilk ranch packet (make as per directions)
3 tomatillos
1 C. cilantro chopped
3 garlic cloves
1 tsp cayenne pepper

Mix in blender / Chill

To make the Pork Salad:

Grill in a skillet individual tortillas topped with cheese until cheese melts.
Place on the tortilla the following ingredients:

• glob of spanish rice or cafe rio rice (below)
• glob of cooked, seasoned black beans
• glob of the cooked sweet pork
• cover with lettuce
• top with tortilla strips
• dab of sour cream
• dab of guacamole
• lime wedge (to look authentic)

Cafe Rio Rice option 1
4 tsp chicken bouillon
2 tsp garlic (freshly minced or chopped)
½ bunch cilantro
¾ tsp salt
1 Tbs. butter
2 cups rice
4cups water
the juice of 2 limes

Blend all ingredients in blender then put in pan; add 4 cups water and bring a boil; add 2 cups rice and simmer 30 min.

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 ad enough water to make 2 cups of liquid
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.


Jana said...

I have a quick question. On the option 2 rice, how much water do you add? and also what type rice do you use? minute rice or regular?

anissa ferguson said...

Jana, you would use regular long cooking rice. I generally use 2 Cups of liquid to 1 cup of rice so in option 2 I would only add about 1/4 c of water to get 2 cups of liquid if using broth, or I would use 2 cups of water and 2 cubes of chicken boullion feel free to call me with any questions 695-5913