Cafe Rio Recipes!

Café Rio Chicken
5 lbs chicken breasts
1 small bottle Kraft Italian dressing
1 T. Chili powder
1 T. Cumin
3 cloves garlic-minced
Cook all together in crock pot on high for 4 hours. Shred meat. Cook 1 more hour.

Sweet Pork
3-4 lb roast (pork shoulder or loin - don’t trim the fat. Salt and pepper and brown each side in a pan.)
Fill crock pot ½ way with water. Add roast.
Cook on high 5 hours. Drain water - cut into 4 large pieces.
Add:
16 oz salsa
1 can coke
2 c. sugar
cook 3 more hours on high - shred.


Café Rio Dressing
1 buttermilk ranch packet (make as per recipe)
2 tomatillos
½ bunch cliantro
1 clove garlic
1 lime, juiced
1 jalepeno
Use food processor or blender to blend well.
Refrigerate

Black Beans
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 can corn, drained.
2/3 c. tomato juice
1 1/2 tsp. salt
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, corn, tomato juice, and salt. Continually stir until heated through.

Café Rio Rice
Blend the following in food processor or blender
½ bunch cilantro
1 can green chilies
½ onion
Add the following:
4 cloves garlic minced
4 tsp chicken bullion
3/4 tsp. Salt
1 T. Butter
Juice from one lime

Bring to boil the amount of water. Rice directions call for when using 3 c. uncooked rice. When water boils add all the ingredients and rice. Stir to combine - simmer covered for 30 minutes. If you use bullion cubes stir until they dissolve before you cover and simmer.

When I make these recipes I usually just go to Cafe Rio and buy the tortillas rather than make my own or use store bought!