Tuesday, February 22, 2011

Cafe Rio Pork Salad

My new favorite kitchen gadget (a Christmas gift from my ever-so-generous mother-in-law), makes amazing salad dressing and I was able to put it good use when I made this dish last week:(Cuisinart Elite Die-Cast 12-Cup Food Processor- Williams Sonoma)

I love love love this recipe! Even though we now have Cafe Rio in southern California, I still love making this at home for my family. It's the perfect Sunday dinner if you plan on hosting a large group of people and you can even freeze the leftover dressing and use it later.The pork is very easy-just stick it in the crock pot and let it cook all day. I serve the salad on a warm torilla (I buy the uncooked pre-made tortillas at Costco and cook them right before I serve the salad), with rice, black beans, shredded cheese, avacadoes, diced tomatoes, tortilla strips, tomatillo dressing and a lime on the side.
Pork Barbacoa
3lb pork roast
16oz salsa
2 cups Dr. Pepper
1 cup brown sugar
Put roast in crock-pot. Mix Dr. Pepper and brown sugar. Pour over roast, along with the salsa. Cook on high 8 hours; remove pork and shred with fork. Return shredded meat to marinade in crock pot and keep warm until ready to serve.
Mexican Style White Rice
3 cups water
4 t chicken boullion
4 t garlic-minced
1/2 bunch cilantro
1 can green chiles
3/4 t salt
1 T butter
3 c rice
juice from 2 limes
Blend cilantro, green chilies and onion in food processor or blender. Bring water to boil and add all ingredients, simmer covered 30 minutes (or until rice is soft).
Creamy Tomatillo Dressing
1 package Hidden Valley Ranch Dressing
1 cup mayo
1 cup chopped cilantro
2 cloves garlic, chopped
3 chopped tomatillos (peel paper off)
1/3-1/2 cups buttermilk, to consistency
1/4 tsp cayenne pepper (optional)
Put all ingredients in blender or food processor and mix

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