Cafe Rio Burritos

** For those of you who follow via Google Reader, I am SO sorry I had to post this 3 different times.  Blogger and HTML codes were giving me fits!  Finally got it squared away here--third time's a charm!**

My mouth is watering just typing up this recipe today.  If you have never heard of Cafe Rio, it is a fabulous Mexican restaurant.  When I went to college, I probably visited Cafe Rio once week, feasting on their burritos and salads.  Delish!!  But when we moved to Colorado I was missing it terribly!!  Luckily, a friend had given me this recipe to Cafe Rio burritos!  Actually, it was a recipe for just the Cafe Rio salad, but honestly, I love their burritos best!  So I tweaked it a bit to make the burrito version!

This recipe is not hard, but it does take a lot of components and steps during the day.  Definitely start marinading the pork over night for optimal juiciness and flavor.  It is absolutely positively worth the effort!!  One day when my in-laws were visiting, I was going to be gone most of the day.  So I had these burritos cooking throughout the day, so they could help themselves.  I knew it was  a hit because my father-in-law and brothers-in-law ALL consider themselves chefs, and they raved about these burritos.  And these guys don't flatter for fun, so I knew the compliments were well deserved.  LOVE this recipe!!

Here is the award-winning recipe for mouth-watering Cafe Rio burritos: (This is a long one, so you can definitely download and print at the end!)





Pork

2 pounds of pork

3 cans Coke (not diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness.)

1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade.  Add about a can and a half of Coke and about 1/4 c. brown sugar.  Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in Crock Pot on high for about 3-4 hours or until it shreds easily.  (I usually cook on low all day long.)  Remove pork from Crock Pot and drain any liquid left in the pot.  Shred pork.

In a food processor blender, blend 1/2 can Coke, chilies, enchilada sauce, and brown sugar.

Place shredded pork and sauce in Crock Pot and cook on low for 2 hours.

Cilantro-Lime Rice

1 c. uncooked rice

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz.) chicken broth

1 c. water

1 T. freshly squeezed lime juice

2 tsp. sugar

3 T. freshly chopped cilantro









In a saucepan, combine rice, butter, garlic, 1 tsp. lime juice, chicken broth, and water.  Bring to a boil.  Cover and cook on low 15-20 minutes, until rice is tender.  Remove from heat.  In a small bowl, combine 1 T. lime juice, sugar, and cilantro.  Pour over hot cooked rice and mix in as you fluff rice.

Black Beans

2 T. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

2 cans black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 T. freshly-chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.  Add beans, tomato juice, and salt.  Continually stir until heated through.  Just before serving, stir in the cilantro.

Assemble pork, rice, and beans to make your own mouth-watering burrito!

Enjoy!

Linking up to:  Tempt My Tummy Tuesday at Blessed With Grace


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