Friday, May 28, 2010

Cafe Rio Burritos

For all of you Cafe Rio fans out there, you've most likely come across this recipe or a version of it before. But as much as I love the Sweet Pork Salad, I am the only one that wants the salad version in my home. Everyone else likes it burrito style. I came across this burrito variation and it is my new go to recipe when I am craving some sweet pork. We've also made the chicken version and it is also delicious!

If you live near a Costco, look for the raw tortillas that you bake fresh at home. They are so incredibly good! Also, this recipe makes a lot of food so invite your friends over, freeze some for later or eat it twice!

Cafe Rio Burritos
Adapted From: Recipe For Disaster

For Chicken Burritos:
5 lbs. boneless skinless chicken breasts
1 bottle zesty italian dressing
1 Tbs. chili powder
1 Tbs. Cumin
3 cloves garlic, minced

Mix ingredients in a crockpot. Cook on high for 5-7 hours. Remove chicken and shred. Pour juice over shredded chicken. Keep warm.

For Pork Burritos:
3.5 lbs. Pork Roast (I use a boneless pork loin roast)
1 8 oz. jar of your favorite salsa
1 Tbs. cumin
1 cup brown sugar
1 can Dr Pepper, or Coke(NOT diet), I prefer Dr Pepper

Put pork roasts in crockpot and cook 6 hrs on low. 3 hours before done, add remaining ingredients. ( I usually just add it all at once ) Shred and keep with juices. Keep warm.

Cilantro Lime Rice
2 tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 large lime
1/4 teaspoon cumin
2 tablespoons chopped cilantro

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients except for the cilantro and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Stir in choped cilantro and serve.

Pico de Gallo:
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Combine Pico ingredients in a large bowl. Toss to combine.

Tomatillo Dressing:
1 pkg. Buttermilk ranch dressing mix (can use regular ranch mix if you can't find this, but it does make a little difference.)
1 cup buttermilk (I always use 1 Tbs. cider vinegar to 1 cup milk)
1 cup mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1/2-1 small jalepeno, seeds removed, chopped.

Coarsely chop tomatillos, garlic, cilantro and jalepeno and place in food processor. Pulse until everything is chopped very finely. Combine mixture with remaining ingredients. Serve over burritos.

Serve also with cheese, black beans, guacamole, etc.

1 comment:

Chef Tess said...

I love that you have all the dressing recipes as well! You're awesome!