Cafe Rio Burrito Meal

Meal makes about 10-15 burritos

Pulled Sweet Pork

3-4 lb. pork roast
1 12 oz. can coke
2 cups brown sugar
1 16 oz. salsa

Put your roast in the crock-pot; fill crock-pot halfway up with water. Cook on high for 5 hours. Drain off water and remove all fat. Cut pork into thirds. Mix coke, brown sugar, and salsa together and pour on top of the pork. Cook an additional 3 hours on high. Shred pork with fork. Leave on low until ready to serve. **Note: because I like my pork more sweet than spicey, I only use about half of the 16 oz. salsa. But use it to taste.**

Lime Cilantro Rice

3 cups long grain rice
Juice of 2 limes
1/2 bunch of cilantro
4 cloves garlic
2 Tbsp oil
4 cups water

Chop garlic and cilantro finely. Heat oil in skillet, add cilantro and garlic. Add rice. Saute 3-5 minutes. Transfer to pot. Put 4 cups water and lime juice in pot with rice. Bring water to boil, reduce heat to low, cover for 20-25 minutes. Take off heat and keep covered until ready to serve.

Enchilada Verde Sauce

2 lbs. green tomatillos
1-2 jalapenos
3 large garlic cloves
1/2 cup water
1 tsp. salt

Clean thin dry skins off tomatillos. Chop tomatillos and garlic coarsely. Boil all ingredients together until soft. Cool 30 minutes. Puree in food processor. Yeilds 3 cups. Thin with chicken stock if too thick. **May want to double recipe for large groups.**

Creamy Tomatillo Salad Dressing

1 pkg. buttermilk ranch salad dressing mix
1/2 pint buttermilk
1 cup mayonnaise
3 tomatillos
2 cloves garlic
1/2 bunch of cilantro
1/2 tsp. cayenne pepper

Blend all ingredients in blender. Makes a really good dip. Also good on top of burritos.

Mesquite Lime Chicken

Makes 6 servings
1/4 cup fresh lime juice
3 tbls. McCormick Grill Mates Mesquite Seasoning
2 tblsp. vegetable oil
2 tblsp. honey
1 1/2 lbs. boneless skinless chicken breast halves

Mix lime juice, mesquite seasoning, oil, and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill over medium heat 12-15 minutes or until chicken is cooked through, turning frequently. Remove from heat and slice in thin strips.

**We like to cook our burritos enchilada style by smothering enchilada verde sauce and cheese over formed burritos and broiling on cookie sheets until cheese is melted.**