Cafe Rio Burritos

Sweet Pulled Pork

1 3-5 lb. boneless pork loin roast
1 C. Salsa
1 C. Brown sugar

Place pork on bottom of greased slow cooker, and pour the brown sugar and salsa over. Cover and cook on low heat for 8-10 hours. Shred pork with a fork before serving.

Cilantro-Lime Rice

1 C. uncooked white rice
1 medium chopped onion
2 T. freshly squeezed lime juice
2 tsp. granulated sugar
3 T. fresh chopped cilantro
1/4 C. water
1 tsp. butter
2 cloves garlic, minced
1 tsp. grated lime zest
1 (15 oz) can chicken broth

In a saucepan combine rice, onion, butter, garlic, lime zest, chicken broth, and water. Bring to a boil then turn to low heat. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat and fluff with a fork. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice.

Creamy Tomatillos Salad Dressing

1 C. sour cream
1 envelope Ranch Salad Dressing
1/2 envelope Fiesta Ranch Salad dressing
6 Tomatillos, husked and cut in half
1/4 C. fresh, chopped cilantro
1 clove garlic, minced
juice from 2 limes, freshly squeezed

Combine all ingredients in a blender and blend until smooth. Store in refrigerator.

Black beans

1 clove garlic, minced
1 tsp. ground cumin
2 T. olive oil
1 15 oz can black beans, rinsed and drained.
1/3 C. salsa
1/2 tsp. salt
2 T. fresh chopped cilantro

Cook garlic and cumin in olive oil over medium heat until you smell it. Add beans, salsa and salt. Continually stir until heated through. Just before serving add cilantro.

Layer all the food in a warmed tortilla smother with tomatillo dressing, roll up and enjoy!

I know that it looks like a lot of work, but oh man is it worth it. I have made these twice for lots of company and EVERYONE has enjoyed them. Someone even told me it was better than the real Cafe Rio. They are so good!!