Monday, September 17, 2007

“Café Rio” Taco Salad

tortillas (soft)
Mexican Rice (Add some tomato sauce in place of some of the water, with dried cilantro, dried onion and chili powder to desired taste)
black beans
tomatoes (cut up)
olives , sliced
2 kinds of lettuce (romaine and red leaf)
sour cream
cheese (Colby, Monterey jack) grated
3 lbs pork loin

3 lb. pork roast
16 oz. salsa
1 can of Coca Cola
2 cups brown sugar

Fill your crock pot with just the roast, and fill it half way with just the water. Cook on high for 5 hours. Take the pork out after the 5 hours, and drain the liquid down the drain. Cut the roast into 3 or 4 sections and place back into the crock pot. Puree the salsa in the blender and transfer to a bowl. Add the Coke and brown sugar and mix. Pour over the roast and cook on high for 3 more hours. Shred with a fork.

Cilantro Dressing:
1 pkg ranch buttermilk (dried mix)
3 tomatillos
½ cup mayonnaise and ½ cup sour cream
½ cup fresh buttermilk
1 cup fresh cilantro (dried well)
2 cloves garlic
½ teaspoon cayenne pepper

Put in blender for 5-10 minutes.

Courtesy of Liz R.

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