Cafe Rio Knockoff

Everytime I make this people rave and it is so easy. Basically cooks itself and feeds tons of people. The dressing is the best part so you have to make it too. Good luck!!!! I like to eat it as a salad but most people make a burrito. The Costco raw tortillas are wonderful with it.


Sweet Pork Barbacoa Salad
Sweet Pork
4 lb. pork roast
2 cans tomato sauce (8 oz.)
1 can El Pato Mexican tomato sauce (8 oz)
1 tsp. pressed garlic cloves
1 1/2 to 2 cups brown sugar (packed)
2 tsp. cumin
2 cups Dr. Pepper
2 Tbsp molasses
1/2 tsp. salt
Pepper to taste
Mix all ingredients except pork until sugar is dissolved. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low over-night if desired.) Shredding pork and return to liquid. This pork/liquid mixture freezes well for later use. Serving size is about 1/2 cup cooked pork.


Lime Rice
2 Tbsp. butter
1 1/4 cup rice
2 1/4 cup chicken broth (or chicken bullion crystals)
3/4 tsp. salt
Pepper to taste
Juice and zest (peel) of 1 large or 2 small fresh limes
3 Tbsp. chopped fresh cilantro leaves
1/4 tsp. cumin
Melt butter with rice in skillet. Add the rest of ingredients EXCEPT for lime zest and juice, and cilantro, and bring to a boil. Reduce heat, cover and cook for 20 minutes. Add lime zest, juice, and cilantro after. Makes about 4 cups of cooked rice. Serving size is 1/2 cup per person.

Creamy Cilantro Dressing
16 oz. bottle of La Victoria green salsa (or any other tomatillo green salsa)
1 package dry buttermilk ranch dressing (about 4 Tbsp)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 cup fresh cilantro (just use leaves and really pack cup)
1/2 tsp. minced garlic
1/8 tsp. cayenne pepper (optional)
1/2 tsp. salt
2 Tbsp. fresh lime juice
1/2 tsp. cumin
1/4 to 1/2 cup sugar (Taste and decide)
Blend all ingredients in a blender until smooth. Refrigerate. Makes about 1 quart dressing. I have used this on many dishes now. It is wonderful!
Tuxedo Brownie Cups
1 pkg (19.5-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 ounce each) white chocolate for baking
2 Tablespoons milk
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, Cool Whip
Pint strawberries
1. Preheat oven to 325 degrees. Spray nonstick cake pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies; pour batter into pan, spreading evenly.
2. Place White chocolate and milk in small microwave bowl and cook on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In medium sized bowl, combine cream cheese, and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Attach desired tip to Easy Accent Decorator (Pampered Chef piping tool).
3. When brownies are done baking use press to make a small indention into each brownie cup.
4. While brownies are cooling, slice your strawberries to desired size and set aside.
5. When brownies are ready to be served add a squirt of topping to each brownie.
6. Top each brownie with a strawberry. You may add powdered sugar to the top of each brownie for looks.
7. If you want these to be bigger, bake brownies in a 9 x 13 pan and cut into squares and most likely double the filling to serve two for each person.