Cafe Rio Copy Cat Recipe

Ingredients

6 large Tortillas
Shredded cheese, Mexican blend
Cafe Rio Rice (see below)
Cafe Rio Pinto Beans (see below)
Cafe Rio Sweet Pork (see below)
Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Guacamole (see below)
Sour cream
Tortilla Strips (see below)
Cotija cheese, crumbled (or you can use Parmesan)
Cafe Rio Cilantro Ranch (see below)

 Cilantro Lime Rice

1 c. uncooked rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Pinto Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can pinto beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. 


Cilantro Lime Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)Use a food processor and blend all the ingredients well. Refrigerate.

Sweet Pork
(I love the pork but in the picture I used the beef that I make for the Mexican tacos.  It was awesome)
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 can red enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Guacamole
3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
4-5 shakes green Tabasco sauce
Kosher salt, to taste
Fresh cracked pepper, to taste

Pit avocados and mash in a bowl. If you like your guacamole kind of chunky (that's how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. That's it!


Tortilla Strips
Cafe Rio uses corn tortillas for this but I prefer flour tortillas.  Which ever you like they will work great.  Cut your tortilla in 1/4 inch strips and fry in canola or vegetable oil until light brown and crispy.  Remove from oil and place on paper towels to drain excess oil.  Sprinkle immediately with a pinch of salt.  Set aside.


Here is how to put it together.  I buy fresh tortillas that are not cooked yet but you can use your favorite flour tortilla. I quickly cook the tortillas in a skillet on the stove.  Then lay the tortillas on a baking sheet (or if you want to be just like Cafe Rio you can buy the aluminum pans at the store) and sprinkle with cheese.  Put into a 375 degree oven until the cheese melts.  Add the beans, rice and pork.

Then add the lettuce, pico de gallo, guacamole, sour cream, tortilla strips, Parmesan cheese and some cilantro leaves.  Serve with the dressing.

Braised Baby Back Ribs

I made these for Father's Day for my husband.  They turned out awesome and he loved them!! 

Ingredients

• 2 whole slabs pork baby back ribs

Dry Rub:

• 8 tablespoons light brown sugar, tightly packed
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder

Braising Liquid:

• 1 cup white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 2 cloves garlic, chopped

 On the back side of your ribs there will be a thin membrane that needs to be removed. This is very important in you final outcome!

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly.

Pork Chops and Rice

This recipe is one that I grew up on.  It was my favorite meal as a child and now my kids love it anytime I make it.  I would not consider it gourmet but if it is done right, it is ultimate comfort food!!

6 boneless pork chops

2 TBS olive oil

onion powder

salt and pepper

2 cans cream of mushroom soup

2 cups of milk

1 small can of sliced mushrooms

long grain rice

The most important step in this meal is preparing the meat.  If done wrong, you will get a very tough piece of pork.  On both sides of the pork you want to sprinkle with onion powder, salt and pepper.  In a large skillet on medium high heat, add the olive oil.  Heat the oil until just smoking.  Add pork and brown, about 2 minutes on each side.  Then cover the skillet with a lid and turn the heat down to low.  You want to cook for about 20 to 30 minutes, turning once.  A lot of liquid will accumulate in the pan during this time.  You will know it is ready when the meat is nice and tender.  Once it is done, take off the lid and turn the heat up to high.  By doing this the water will evaporate and condense all the yummy juices.  Once all of the water is evaporated put the pork chops into a 9x13 inch casserole pan.  Make sure to put the rendered juices in the pan as well.  

In a separate bowl combine the soup and milk. (I can tell a big difference on what brand of soup.  Don't get the cheap stuff for this recipe) Add 1/2 tsp kosher salt and 1/4 tsp pepper.  Whisk together and pour over the pork chops.  Drain the mushrooms and sprinkle over the top.  Bake at 350 degrees until the mushroom sauce is bubbly and golden brown.

While the pork chops are cooking in the oven prepare the rice according to the package.  Serve with mushroom sauce.

Baby Back Ribs

All of you who know me, know that I am an advocate of making things from scratch. But, in this case I have made an exception. I am going to show you the easiest way possible to make some yummy baby back ribs!

The first think you need to do is prep you meat. On the back side of your ribs there will be a thin membrane that needs to be removed. This is very important in you final outcome!

Once the membrane is removed flip them over and season your meat with salt, pepper, onion powder and garlic powder. Then you are going to place them (meat side up) on a cookie sheet and put them under your broiler set on high. You will want to keep them under the broiler until they are a deep rich brown color and the outside skin is a little crispy.

Once this is done. You will transfer your ribs into a tinfoil lined pan. A 9x13 pan usually works, unless you have a big rack. Once in the pan you can use a store bought BBQ sauce. I know, it almost pains me to say it but yes, store bought BBQ sauce. My favorites are Baby Rays and KC Masterpiece, but what ever your favorite sauce is will work just fine. Cover the ribs generously with the sauce and then cover loosely with more tinfoil. Bake them in the over on 325 degrees for 2 1/2 to 3 hours. When the meat starts falling off the bone you know they are ready.

I am all about good food and I guarantee you will love these. This is one shortcut I am willing to take when I am in a hurry. If you are not a fan of the store bought, just substituteyour favorite homemade BBQ sauce. ENJOY!