- 1/2 onion, chopped
- 1 tablespoon minced garlic
- 1 lime, juiced
- 1/2 bunch cilantro, chopped
- 3 cups water
- 4 teaspoons chicken bouillon granules
- 1 teaspoon salt
- 1 tablespoon butter, softened
- 3 cups uncooked instant rice
1. Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
2. Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.
This next recipe is the oh-so-lovely pulled pork! Absolutely amazing!
Café Rio pulled pork
2 lbs Pork Roast
4 Tbsp. brown sugar
1 Tbsp. Red Cayenne Pepper
1 Tbsp. Cumin
salt to taste
8 oz. Coke (we use caffeine free, or cafeine free Dr. Pepper, either is good)
1 cup chicken broth
4 cloves garlic
2 small onions
1 cup brown sugar
(This is not a time intensive recipe, but it will take some waiting time.)
The night before: Combine the first amount of brown sugar, cayenne, cumin and salt. Rub on roast. Put in a crock-pot set on LOW and cook all night.
*You will need to add some water to keep it from burning on the bottom. Adjust the amount of water by how your crock-pot works.
(A real key here will be to just rub the roast down on the top and sides. Do not put it on the bottom that will be in contact with the heated surface. You do not want to the sugar to crystallize.) You can even cut slices in it and get some of the run inside as well. This makes it even extra yummy
The next morning: Add coke, chicken broth, garlic and onions. (If you are in a hurry, add a little more water and turn up to HIGH, but if you are going to serve for dinner continue on LOW and add enough chicken broth to almost cover the meat.)
About one hour before serving: Shred roast and add 1 cup brown sugar.
ok, everyone needs to try this next recipe! PURE JOY FOLLOWS
Cafe Rio's house dressing:
1 cup mayonnaise
1/2 bunch cilantro, washed
1/3 cup milk
4 tomatillos, quartered
2 garlic cloves, chopped
3/4 tsp cayenne pepper
1 packet ranch salad dressing mix (used dry)
1 Tbsp lemon or lime juice
Mix ingredients together in a blender.
(it might work better to use a ranch spread rather than mayo and ranch salad dressing mix. It was really runny… Just make sure you use the spread, it’s thicker than the salad dressing.)
I forgot to mention that I made Tres Leches for dessert. I got raving reviews from my husband for this one... I love it too
TRES LECHE CAKE
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. (I used a smaller rectangle pan & a muffin tin, b/c I wanted individual cakes for presentation)
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Homemade Whipped Cream
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioners' sugar
In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks. (I like to top the cake with sliced strawberries, but any fruit would be good)
We also made black beans, but I don't have a recipe for that, we like onion, garlic, parsley (and I like cilantro too) in them.
then you serve it with tortillas, and lettuce and tomatoes (unless you like pico de guio)
Happy Cafe Rio-ing!