Saturday, September 13, 2008

Cafe Rio Burritos

This recipe makes A LOT of chicken or pork and rice. I always end up freezing meat and rice for another two meals. It is fantastic! We usually make the pork because it is sweet and oh so amazing.

Cafe Rio Burritos

From: Hot Out of the Oven

For Chicken Burritos:
5 lbs. boneless skinless chicken breasts
1 bottle zesty italian dressing
1 Tbs. chili powder
1 Tbs. Cumin
3 cloves garlic, minced

Mix ingredients in a crockpot. Cook on high for 5-7 hours. Remove chicken and shred. Pour juice over shredded chicken. Keep warm.

For Pork Burritos:
3.5 lbs. Pork Roast
1 8 oz. jar of salsa(I like a mango peach salsa but regular is still divine)
1 Tbs. cumin
1 cup brown sugar
1 can coke (NOT diet)

Put pork roasts in crockpot and cook 6 hrs on low. 3 hours before done, add remaining ingredients. Shred and keep with juices. Keep warm.

Lime Rice:

6 2/3 cups water
8 chicken bouillon cubes
1/2 bunch cilantro, chopped
2 tsp. cumin
2 cans (4.5 oz.) diced green chiles
1 Tbs. lime juice
1/2 tsp. pepper
3 cups rice

Bring above ingredients to a boil in a large pot. As soon as it boils, turn heat to med-low and cover. Cook 20 minutes or until water is all absorbed and rice is cooked.

2 Tbs. butter
1 yellow onion, chopped
4 cloves garlic, minced

Saute above ingredients in a saucepan. Add to cooked rice.

Pico de Gallo:
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Combine Pico ingredients in a large bowl. Toss to combine.

Tomatillo Dressing:
1 pkg. Buttermilk ranch dressing mix (can use regular ranch mix if you can't find this, but it does make a little difference.)
1 cup buttermilk (I always use 1 Tbs. cider vinegar to 1 cup milk)
1 cup mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp. lime juice
1/2-1 small jalepeno, seeds removed, chopped.

Coarsely chop tomatillos, garlic, cilantro and jalepeno and place in food processor. Pulse until everything is chopped very finely. Combine mixture with remaining ingredients. Serve over burritos.

Serve also with cheese, black beans, guacamole, etc.


Alissa said...

oh man! i'm drooling. i've got a pork roast sitting in my freezer, ear-marked for this.

sheri said...

I'm adding "pork roast" to my costco list for tomorrow. Man, that picture makes me drool.

aimee said...

I made this the other night and loved it. We ate it for lunch the next day and had TONS left to freeze for a future meal. Everything about it was great. Thanks!