Sunday, August 3, 2008

Cafe Rio

This recipe and picture comes from Shannon and looks divine!

Sweet Pork

3-5 pounds pork tenderloin roast

1 cup salsa (nothing fancy... just Pace or something)

2 cups brown sugar

1 can Dr. Pepper

Combine the salsa, brown sugar and Dr. Pepper in a bowl. Put pork in crock pot and pour liquid over top. Set crock pot to low and cook for 8 hours. When cooked, remove pork from crock pot, put in large bowl and use forks to pull pork apart into small strings. Transfer sauce from crock pot to sauce pan and add 2 tsp cornstarch. heat till thickened. Pour desired amount of sauce over pork and combine.

Creamy Tomatillo Ranch Dressing

3 large tomatillos (canned or fresh)

1 cup buttermilk

1 cup packed fresh cilantro leaves

1 cup mayo

1 envelope buttermilk ranch dressing mix (Hidden Valley)

1 clove garlic, minced or crushed

juice from one lime

2 tsp sugar

1 1/2 Tbsp canned diced jalapeno peppers (more or less to taste)

Combine all ingredients in blender and combine till thick and creamy. Refrigerate for an hour or so to let flavors meld. Dressing can be saved in airtight container for about 3-4 days in refrigerator.

This is a layered salad and so you will also need the following, and should layer in this order:

  • Warm Tortilla (I like to buy the uncooked tortillas in Costco's refrigerated case and cook them fresh for this salad, but any tortilla will do)
  • Cooked white rice
  • Warmed Pinto or black beans (your preference)
  • Sweet Pork (from recipe above)
  • thinly sliced romaine lettuce
  • diced tomatoes
  • glob of guacamole
  • glob of sour cream
  • tortilla strips
  • sprinkling of grated cotija cheese
  • and of course the dressing (I usually serve on the side)

I saw this other recipe for the dressing over at Maries and I may make this one because it doesn't use tomatillos.

Cafe Rio House Dressing

1/2 Buttermilk ranch packet (make as per directions)
1 tomatillo or 1/4 c. green salsa
1/4 bunch cilantro
1 garlic clove
Juice of 1/2 lime
few drops of green tobasco sauce

No comments: