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Cafe Rio Salad Recipe

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This recipe for Cafe Rio Salad, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Galt Ainsworth
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 heads of lettuce
4-5 tomatos
tortilla chips
2 cans black beans
Chicken Stock (2:1 ratio with the rice)
1/2 bunch chopped, fresh Cilantro
Juice of 1 lime
3-4 lbs pork roast
12oz. can of Coke
1cup brown sugar
1 12oz bottle of taco sauce
1tb Cumin
1 buttermilk ranch pkt.
1cup Mayo
1c buttermilk
1/2 bunch of fresh chopped Cilantro
Juice of 1lime
1 Clove of chopped garlic
2 tomatillos- husked and chopped
1 Jalepeno-seeded and chopped

Directions:
Directions:
Rice
Chicken Stock (2:1 ratio with the rice)
1/2 bunch chopped, fresh Cilantro
Juice of 1lime


Pork
3-4 lbs pork roast
Cook in slow cooker on low, covered 1/2 way with water, until soft and will pull apart with a fork--about 6hrs. Drain and shred pork.
Combine 12oz. can of Coke, 1 cup brown sugar, 1 12oz bottle of taco sauce, 1tb Cumin.
Add sauce to shredded pork and cook on low for 3 hrs.

Tomatillo Ranch: Blend in a blender until smooth 1 buttermilk ranch pkt., 1 cup Mayo, 1 c buttermilk, 1/2 bunch of fresh chopped Cilantro, Juice of 1 lime, 1 Clove of chopped garlic, 2 tomatillos- husked and chopped, 1 Jalepeno-seeded and chopped. It will thicken up as time passes. Can be made a day in advance.

Chop lettuce and tomatos. Drain black beans.

Layer lettuce, tomatos, beans, rice, pork, chips and dressing in individual serving sized salads.

Personal Notes:
Personal Notes:
Feeds a crowd!

 

 

 

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