I got these recipes from our friend Amanda Englund. They are supposedly recipes from the restaurant Cafe' Rio. I've never made the chicken but the pork is really yummy. I love serving them on the tortillas from Costco that you cook yourself, they are so much better than regular tortillas and I love tortillas.
Café Rio Chicken
5 Lbs Chicken Breast, boneless, skinless
1 Small bottle Zesty Italian Dressing
1 Tbsp Chili Powder
1 Tbsp Cumin
3 Cloves Garlic, minced
Mix all ingredients together in a large crock-pot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist.
Café Rio Pork
1 Large Pork Roast
1 Bottle Honey BBQ Sauce
1 Tbs Honey
1 Liter Coca Cola
Place all ingredients in crock-pot and cook on low all night. In the morning, take the pot roast out, leaving the juice in the crock-pot, shred the roast. Place shredded meat back into crock-pot and leave on low temp. until serving.
Café Rio Tomatillo Salad Dressing
1 Cup Buttermilk
1 Cup Mayo
1 Pkg. Dry Buttermilk Ranch dressing mix
2 Tomatillos (husked)
2 Jalapenos
½ Bunch cilantro
Juice from ½ Fresh Lime
1 Clove Garlic
Puree all ingredients in blender for 30 seconds. Refrigerate until chilled.
Pico de Gallo
4 Fresh Tomatoes, chopped
1 White Onion, chopped
¼ Bunch Cilantro
2 Cloves Garlic, minced
½ Tsp Lime Juice
1 Tsp Salt
½ Tsp Pepper
Combine all ingredients together in a medium bowl. Refrigerate until chilled.
5 Lbs Chicken Breast, boneless, skinless
1 Small bottle Zesty Italian Dressing
1 Tbsp Chili Powder
1 Tbsp Cumin
3 Cloves Garlic, minced
Mix all ingredients together in a large crock-pot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist.
Café Rio Pork
1 Large Pork Roast
1 Bottle Honey BBQ Sauce
1 Tbs Honey
1 Liter Coca Cola
Place all ingredients in crock-pot and cook on low all night. In the morning, take the pot roast out, leaving the juice in the crock-pot, shred the roast. Place shredded meat back into crock-pot and leave on low temp. until serving.
Café Rio Tomatillo Salad Dressing
1 Cup Buttermilk
1 Cup Mayo
1 Pkg. Dry Buttermilk Ranch dressing mix
2 Tomatillos (husked)
2 Jalapenos
½ Bunch cilantro
Juice from ½ Fresh Lime
1 Clove Garlic
Puree all ingredients in blender for 30 seconds. Refrigerate until chilled.
Pico de Gallo
4 Fresh Tomatoes, chopped
1 White Onion, chopped
¼ Bunch Cilantro
2 Cloves Garlic, minced
½ Tsp Lime Juice
1 Tsp Salt
½ Tsp Pepper
Combine all ingredients together in a medium bowl. Refrigerate until chilled.
Lime Rice (I always half this because it makes a ton.)
In a sauce pan, sauté:
2 Tbsp Butter
1 Yellow Onion, chopped
4 Cloves Garlic, minced
In a large pot, bring to a boil the following:
6 2/3 Cup water
8 Tsp Chicken Bullion
½ Bunch Cilantro, chopped
2 Tsp Cumin
2 Small Cans Diced Green Chilies
1 Tbsp Lime Juice
½ Tsp Salt
Add browned onion and garlic to boiling water. Add 3 cups long grain white rice. Reduce heat, cover and simmer for 30 minutes
Assembly Instructions
Serve in the following order:
Tortillas
Shredded Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green Leaf Lettuce
Pico de Gallo
Guacamole
Fresh Cilantro
Parmesan Cheese
Fresh Lime Slice
Tomatillo Salad Dressing
2 comments:
Thanks for the recipe! We had been given the "Cafe Rio" recipe a little while ago, but it was different from this. This one is much better! THANKS! We love it!
So we tried this out for a night that we had the missionaries over for dinner. They thought it was great but I thought, hey... they are guys, they'll eat anything so I had my girlfriends try it the next day and they LOOOOOVVVVVVEEEEED IT! So did I! Thanks for sharing your recipes - the pork, especially, was to die for.
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