Tuesday, August 31, 2010

Lime-Cilantro Rice & Another Tomatillo Dressing

This is in no way to down-play Elise's post - but why not add to it. We made our "Cafe Rio" pork salads last night, with rice, homemade black beans and homemade tortillas. SO DELICIOUS!!

Here are a few of the recipes I use. It will be interesting to compare and see how they both taste.

"Cafe Rio" Shredded Pork
3-4 lb. pork loin roast
1 can dr. pepper or coke. Cook on low 6-8 hours, until it shreds. Remove pork to shred and add to sauce
1 c. brown sugar
1 16 oz. bottle taco sauce
1 TB. cumin
Garlic Salt
Cook on low and additional 2 hours. NOTE: I usually start my meat around 10am, cook it on high till 1pm, then turn it to low until 4pm. Add everything and return it to low and eat between 5:30 and 6:00pm.

"Cafe Rio" Rice - I have tried many versions, this is BY FAR my favorite
3 c. water
4 tsp. chicken bullion (I usually use 1 can chicken broth + 1 cup water OR 2-3 bullion cubes)
1 TB. minced garlic
1/2 bunch cilantro
1 sm. can green chilies
3 c. rice
1 tsp. salt
1 TB. Butter
1/2 onion
juice of 2-3 limes
*Blend cilantro, green chilies and onion in food processor.

I dump everything in my rice cooker and push down the button. If you don't have a rice cooker, get one. :)

Tomatillo Ranch Dressing
3/4 bottle of 16 oz. ranch
1/4 c. Mayo
1 small jalapeno (no seeds)
2 medium tomatillos (little green tomatoes)
1/2 bunch cilantro
juice of 1 lime


Thursday, August 19, 2010

Pulled Pork with Tomatillo Ranch Dressing

This is my absolute favorite meal.  It takes time and preparation, but it isn't difficult at all.  I think this was inspired by a dish at Cafe Rio, but I'm not sure.  It came from Shannon (well Scott, I think!). 

Here is a link to the original recipe:

And here is how I have modified it:

Pulled Pork:
3-4 lbs pork roast
2 tbsp brown sugar
1 1/2 tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix the brown sugar, cayenne pepper, cumin and salt together.  Rub over the pork loin.  Place it in the crock pot the night before you want to eat it and let it cook on low all night (or for 8 hours).

In the morning add:
1 can Dr Pepper
1 onion, chopped
2 cloves garlic, minced
1/2-1 cup brown sugar (I usually only add 1/2 or less)

and let it cook on low for another 8 hours.  1 hour before it's done, shred the pork and let it continue to cook on low. I usually taste it at this point to see if it needs a little more salt.

Tomatillo Ranch Dressing
8 oz Salsa Verde (tomatillo salsa)
1 pkg powdered Ranch Dressing mix
3/4 cup mayonnaise
3/4 cup sour cream
1/2 bunch cilantro
2 garlic cloves
1/2-1 tsp Tabasco Sauce
Splash of lime or lemon juice

Put all these ingredients in a blender and blend until smooth.  Make this in the morning or a few hours ahead of time so it can chill in the fridge.

Corn Salsa:
1 can black beans, drained & rinsed
1 can corn, drained
2 tomatoes, diced
1/2 bunch cilantro, chopped
Jarred jalapenos to taste
Italian Dressing mix (make according to packet directions)

Combine all the ingredients, make the Italian dressing separate, then pour it over everything.  This is also best if you let it chill for a few hours before serving.  Right before serving add some diced avocado.

Additional ingredients:
Tortilla Chips, Rice, Romaine Lettuce

You can east this a few different ways.  I like to layer it like this:
Tortilla Chips
Corn Salsa
Tomatillo Ranch Dressing

Jeff likes to skip the tortilla chips and put everything in a tortilla and roll it up like a burrito.  The dressing makes quite a bit, so I try to buy a larger pork loin, then after I make everything I'll freeze half the pork and half the dressing so we can have it another night.

Try the Corn Salsa plain with some tortilla chips, it's awesome!  I hope you enjoy this as much as we do!