Mexican

Café Rio Copycats

Pork
 
Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • 3½ to 4 lb. pork roast
  • 2 Tbsp. brown sugar
  • 1 to 1½ tsp. cayenne pepper
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1 can Coke
  • 1 cup chicken stock
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 cup brown sugar
Instructions
  1. The night before, mix brown sugar, cayenne pepper, cumin, and salt, and rub on pork roast. Put in crock pot on low. Cook all night.
  2. Next morning, add Coke, chicken stock, garlic, and onion.
  3. Keep cooking all day in crock pot on low.
  4. About an hour before serving, shred roast and add 1 cup brown sugar.
Notes
To be honest, I didn't do it overnight or on slow and all was fine. However, I think it does make it better to have a little more time as the meat naturally separates and it makes for a juicier end product without having to add the sauce to your burrito/salad/etc. If you have the time, do it overnight, if not, don't stress too much, but get the meat started as early as possible to give it as long a cooking time as possible.
Make the dressing when you start the pork and all you have to do it stir the dressing when you are ready to use it. When using our food processor, I just cut each clove of garlic into 2 or 3 big pieces, the tomatillos into wedge slices, and the ends off the cilantro and left the stems out. You just throw them in and process it. If it's chunky, add the lime juice, and if it's still chunky add some of the dressing. It should help to thin it out, but in the end a few chunks are fine.
When you go to prep the garlic and onion for the pork, just go ahead and either make or prep the rest of the ingredients. I actually made the black beans at that time too and then just warmed them up before serving. If you have everything prepped and ready, you don't need to start the rice until about a half hour before you'll serve it. If your fridge won't "freeze" them, you can go ahead and prep the cheese, tomatoes, lettuce, etc., too.
If using fresh garlic and not the minced kind you keep in the fridge, cut all the garlic you will need at once. When you cut the tops off the cilantro, do an extra ¼ of the bunch (or so), just chop that up and measure 2 & 3 Tablespoon portions for the rice and black beans.
For the salad it's generally: shell, meat, rice, beans, cheese, lettuce, tomato, guacamole, sour cream, lime, and dressing (and crunchy taco stuff on top if you want it)

 

 

Dressing
 
Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • Ranch dressing packet (made per directions, except I did ½ cup mayo ½ cup sour cream because I'm not a big mayo fan)
  • 2 tomatillos
  • ½ bunch cilantro
  • 1 clove garlic
  • Juice of 1 lime
  • 1 jalapeno (or a few drops of tabasco, to taste)
Instructions
  1. Use a food processor to blend the ingredients and slowly add the ranch to the blended ingredients. I didn't have enough room in my food processor for all the ranch, so I add some ranch in the food processor and then stir that into the ranch I have in a bowl. Refrigerate.

 
Rice
 
Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • 1 cup rice
  • 1 tsp. butter
  • 2 cloves garlic
  • 1 tsp. lime zest
  • 1 can chicken broth
  • 1¼ cups water
  • 2 Tbsp. freshly squeezed lime juice
  • 2 tsp. sugar
  • 3 Tbsp. cilantro
Instructions
  1. Combine rice, butter, garlic, lime peel, chicken broth, and water. Bring to a boil. Cover and cook until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar, and cilantro. Pour over hot rice.
Notes
I had a little bowl for each of the two parts of the rice, and put the garlic and lime peel in one and the lime juice, sugar, and cilantro in another so those ingredients were prepped and ready when I needed them.

 
Black Beans
 
Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • 1 can black beans, rinsed and drained (I used 2)
  • 1 ⅓ cups tomato juice (I had tomato sauce, so that's what I used)
  • 2 cloves garlic
  • 1 tsp. cumin
  • 2 Tbsp. olive oil
  • 1½ tsp. salt (I used less)
  • 2 Tbsp. cilantro
Instructions
  1. Cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Stir until heated through. Just before serving stir in cilantro.