Submitted by Michelle H.
1 pork loin
2-3 small cans tomato sauce
2-3 El pato Mexican red sauce (yellow or green can—the red can is hotter)
Put pork loin in crock pot with some liquid. Cook 10 hours. Shred the pork and put it back in the crock pot. Mix equal parts of tomato sauce, El pato sauce and brown sugar. Add sauce to shredded pork. Cook on high for several hours to concentrate flavors.
*small roast—2 cans of each, big roast—3 cans each, also I find equal parts of the sauces too spicy for me so I put more tomato sauce than the El pato.
Café Rio Rice
6 c. water
4 tsp. chicken bouillon
4 tsp. minced garlic
½ bunch cilantro
1 can green chilies
¾ tsp. salt
1 tbsp. butter
3 c. rice
Blend cilantro, chilies, and onions together in food processor. Bring water to a boil and add all ingredients. Simmer covered for 30 minutes.
Cafe Rio Green Tomatillo Sauce
3 fresh tomatillos, quartered
1 pkg buttermilk ranch dressing mix
1 c. mayo (or ½ c. mayo and ½ c. sour cream if you want it thicker)
1/3 to ½ buttermilk (or can use whole milk)
1 c. fresh cilantro
2 cloves garlic, crushed
¼ tsp. crushed cayenne pepper
Put in blender and blend well. Refrigerate at least one hour.
***To serve: Place meat, rice, shredded cheese and tomatillo sauce in tortilla. Wrap and place in oven to crisp up the tortilla. You can also put additional sauce and/or cheese on tortilla and put it in the oven to warm the sauce and melt the cheese. Yummy!
14 hours ago