Cafe Rio Salad

Cilantro Rice 

2 C. uncooked rice 

2 C. chopped cilantro (uses for dressing too, divide it up) 

1 tsp salt 

1 C. salsa verde 

2 Tbs. dried minced onion 

4 C. chicken broth 

Squeezed lime when done cooking 

Blend cilantro with 2 cups chicken broth, poor in pan to cook rice. Add 2 more cups of chicken broth and salt, salsa verde and onion. Bring it to a boil. Stir in rice in boiling pot, cover and turn down heat to very low and steam for about 30 minutes. 

Makes 10 servings. 

Black Beans 

Warm canned black beans on stove with all liquid in the can, enough beans to serve 10 people, until beans are simmering hot. 

1/3-1/2 cup beans per serving, serve with slotted spoon to drain liquid. 

Creamy Tomatillo Dressing 

1 packet hidden valley ranch dressing mix 

1 cup mayonnaise 

1/3-1/2 cup buttermilk 

3-4 tomatillos (green tomatoes with papery outer covering) 

1 cup fresh cilantro lightly chopped 

½ tsp. Pepper 

2 cloves garlic 

Take the papery layer off tomatillos, wash and chop them. Chop garlic, wash and cut the cilantro in 1-2 inch segments. Put all ingredients in blender and mix thoroughly and refrigerate. Best made the day before, keep covered for several days. Makes 2 cups. 

Pork Barbacoa 

2 ½- 3 ½ lb. Pork Loin Roast 

½ C. dark brown sugar 

½ C. Worcestershire sauce 

½ tsp. Dried oregano 

½ tsp. Powdered ginger 

1 tsp. Salt 

1 tsp. Dried chili powder 

1 tsp. Garlic powder 

2 tbs. Dried minced onion 

1 can red enchilada sauce  

Cook all ingredients for 5 ½ hours on low in crock pot, when down shred pork, then combine one can of red enchilada sauce and ½ cup dark brown sugar and poor on top of pork. 

Assembly: For each serving warm a flour tortilla on griddle, melt cheese on it if desired. Tortilla on plate, layer on rice, then beans, then pork, 1 ½ cups chopped romaine lettuce, grated cheese, some crushed tortilla chips, the dressing on top, add salsa, guacamole, sour cream, and juice from a lime wedge.