"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cafe Rio Salad Recipe

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

Contributor:  
Contributor:  
Jill Tew
Added: Friday, June 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
SALAD INGREDIENTS:
8 flour tortillas
2 c. cooked spanish rice
Romaine lettuce
2 c. cooked black or pinto beans
guacamole
fried tortilla strips
1 lime
pico de gallo (tomatoes, onions, cilantro)


BBQ PORK INGREDIENTS:
3 lbs. pork roast
1 tsp. garlic salt
1/4 c. BBQ sauce
3/4 c. ketchup
1/3-1/2 c. sugar



CREAMY TOMATILLO DRESSING INGREDIENTS
2/3 c. tomatillo salsa verde
2/3 c. mayonnaise
1 1/2 tbsp. sugar
1 tsp. lime juice
1 tsp. salt
1/4 tsp. pepper
1 c. salad oil
1/4 c. cilantro (or more to taste)

Directions:
Directions:
BBQ PORK:
Place 3 lbs. pork roast in crock pot with 1 cup of water.
Season with garlic salt, BBQ sauce, ketchup, and
sugar. (These measurements may need to be adjusted
depending on the size of the roast.) Cook on high heat
overnight or several hours until tender. Shred with two
forks.

CREAMY TOMATILLO DRESSING:
Blend all ingredients except oil and cilantro. Add oil
slowly while blender is on high speed. Add the cilantro
in bursts until broken up into fine pieces.

ASSEMBLE THE SALAD:
Put a tortilla in the bottom of the dish. Fill the dish with
lettuce. Layer with Spanish rice, 1/4 c. beans and 1/4 c.
pork. Sprinkle Pico de Gallo on top of the lettuce. Put a
scoop of guacamole and a wedge of lime on the side.
Top with corn tortilla strips and dressing. Enjoy!

Personal Notes:
Personal Notes:
This pork is delicious! You can also use it for sandwiches, burritos, etc... I don't know if it's the original Cafe Rio recipe, but it's just as good!

 

 

 

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