One major thing that Clark and I miss about Utah is Cafe Rio. In our opinion, one of the BEST Mexican Restaurants around – but unfortunately you can only find these restaurants (and their extensions, like Costa Vida, etc) in Utah (mostly), Arizona & Nevada.
My sister in-law just emailed me a recipe that will create a pretty good equivalent entre that you’d find at Cafe Rio. I plan to try it out soon! Thanks Heather!
Pork Barbacoa (serves 12)
6lbs. pork
1 16oz bottle of salsa
1 can Coke (regular not diet)
2 cups Brown Sugar
Place pork in crock pot and fill it 1/2 way up the pork with water.
Cook on High for 5 hours.
Drain off water. Cut pork in thirds.
Mix together sauce ingredients and put on top of pork. Cook an additional 3 hours on High.
Shred pork with forks. Leave it on Low until ready to serve.
Lime-cilantro Rice
1 lb. long grain rice (2 1/4 cups)
1 bunch of cilantro
Juice of 2 limes
4 cloves of garlic
Chop garlic and cilantro. Heat 2 Tbs. of oil in a skillet.
Add rice and all chopped ingredients.
Saute for 3-5 minutes, stirring frequently.
Put 4 cups of water and lime juice in a rice cooker.
Add rice mixture to the rice cooker and cook according to the cooker’s directions.
If you don’t have a rice cooker, combine rice, water and lime juice in a 3-quart pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice.
Creamy Tomatilla Salad Dressing
1 packet Hidden Valley Ranch Buttermilk Dressing
3 T. Salsa Verde
1/2 tsp. Tabasco
1 bunch Cilantro
2 cloves of garlic
3/4 C. Mayo
3/4 C. Sour Cream
juice of 1 Lime
Buttermilk to thin (or just use regular milk)
Blend all ingredients in the blender. Refrigerate.
Trimmings for the Salad:
Tortillas, black beans, guacamole, pico de gallo, cheese(cotija), sour cream, tortilla strips, romaine lettuce.
I also found another recipe at: Hot-Out-Of-The-Oven (blog)
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One Comment
These sound so yummy–thanx for sharing!