Wednesday, October 22, 2008

Cafe Rio Burritos

Sweet Pork
2 pounds pork
2 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup - you can add a little more or less to taste). Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Mexican Ranch
1 packet TRADITIONAL Hidden Valley Ranch mix
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1 clove garlic
juice of 1 lime
1 jalepeno (remove the seeds)
Mix all ingredients together in the blender.

Lime Rice
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
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar

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 and sugar. Pour over hot cooked rice and mix in as you fluff the rice.

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.

**These are the recipes I used for the cooking group this month - I forgot to point out that my recipes don't have the cilantro in them. I've tried to like cilantro, but it just has too strong of a flavor for me - sorry to you cilantro lovers! If you want Robyn's original recipe with lots of cilantro go here.

1 comment:

Heather Wells said...

So the other day I made the black bean recipe for the burritos but all I did was one can of black beans drained and one can of corn drained and half a small can of tomato sauce (since I always have that on hand and never have the tomato juice). I put it in the crock pot for a few hours and I thought it turned out pretty well. But I too am not a fan of a lot of spice. Just an easy option if you are making everything yourself. This is a great recipe and thanks Robyn for sharing it with us!