Cafe Rio Salad
44 ingredients
Ingredients
- Pork:
- 5 lbs pork roast
- 1 bottle taco sauce (8 oz)
- 1 T cumin
- 1 C brown sugar
- 1 can Dr. Pepper (not diet)
- Lime Rice - in a saucepan, saute:
- 2 T butter
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- In a large pot, bring to a boil the following:
- 6 2/3 cups water
- 8 t chicken buillion
- 1/2 bunch cilantro chopped
- 2 tsp cumin
- 2 sm cans diced green chilies
- 1 T lime juice
- 1/2 t pepper
- 3 cups of rice (maybe a half cup more, you'll have to play with it)
- Pico de Gallo:
- 4 fresh tomatoes, chopped
- 1 white onion, chopped
- 1/4 bunch cilantro, chopped
- 2 cloves garlic, minced
- 1/2 t lime juice
- 1 t salt
- 1/2 t pepper
- Tomatillo Dressing:
- 1 pkg Hidden Valley Buttermilk Ranch Dressing mix
- 1 C buttermilk
- 1 C Mayo
- 1 to 2 tomatillos
- 1/2 to 1 clove garlic, minced
- 1/2 to 1/3 bunch cilantro, chopped
- 1/2 t lime juice
- 1/2 to 1 small jalapeno, seeds removed!
- Serve in the following order:
- tortillas
- cheese
- shredded chicken or pork
- black or pinto beans
- lime rice
- red and green leaf lettuce, shredded
- sprinkle crunch corn strips on top
- fresh Parmesan cheese
- Sides of:
- pico de gallo
- guacamole
- fresh cilantro
- fresh lime slice
- tomatillo dressing
Directions
- Pork: Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about 1/2 in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.
- Lime Rice: Saute the butter, onion and garlic in a saucepan; bring the pot of water, bouillon, cilantro, cumin, chilies, lime juice and pepper to a boil and add the rice (see ingredient lists above).
- Serve in the order listed, with sides of pico de gallo, guacamole, cilantro, lime slice and tomatillo dressing.