Home-made Cafe Rio

I miss Cafe Rio so much it hurts sometimes. My favorite food is Mexican, and FYI, there is NO "Mexican" food here on the east coast. There's Chipotle's (which doesn't cut it) but no other savory tasty real Mexican food here. I live in sea food land. I was told that I would be able to "find that kind(Cafe Rio) of food anywhere" when I expressed concern over moving away from Utah. News flash: good Mexican food cannot be "found anywhere..." *sigh*

Thankfully my sister in-laws, Wendy and Ann have given me recipes which closely replicate my beloved Cafe Rio. We made it for some friends here on Friday night, and they loved it. Isn't that right Strom family? :) JaNeil, you wanted these recipes a LONG time ago. I apologize, here they are now.

Cafe Rio Sweet Pork
4 lbs pork roast
5 cans tomato sauce
3 tsp pressed garlic cloves
1 1/2- 3 cups brown sugar-depending on how sweet you like it
4 tsp cumin
4 cups Dr. Pepper
2-4 Tbsp molasses
1/2 tsp salt and pepper to taste
Cook in slow cooker for 10 hours on low

Creamy Tomatillo Dressing
8 oz. La Costena salsa verde-found it at Walmart here in MD, in Utah I used La Victoria, but I like La Costena better
1/2 pack dry ranch dressing mix (Hidden valley is my favorite)
1/4 cup sour cream
1/4 low fat mayo
1/4 buttermilk (very important to the taste)
1/4- 1/2 cup fresh cilantro
1 clove fresh garlic
1/4 tsp salt and pepper
1 Tbsp fresh lime juice
1/4 cup sugar

Blend in a blender, refrigerate and eat

Guacamole
I just squish an avocado or two, mix in some homemade salsa, salt, pepper, and lime juice.
mmmm......

Cilantro Lime Rice
2 Tbsp butter
1 1/4 cup rice-I use basmati
2 1/4 cups chicken stock
salt and pepper to taste
juice and zest of 1 fresh lime-add more if you'd like
3 Tbsp fresh, chopped cilantro
1/4 tsp cumin
Melt butter in skillet and brown rice in butter. Then add liquid and rest of ingredients. Bring to a boil then cook rice as usual until fluffy (20 minutes ish)

Home made flour tortillas
I've seen many a recipe for these babies, and many call for lard or shortening. I refuse to feed my family that. My mom gave me this recipe which she got from a Mexican lady in her ward when we lived in San Diego. It is EXCELLENT.

3 cups flour
1/4 tsp salt
1/4 tsp baking powder
3 tbsp canola oil (I used EVOO, but it had an overpowering flavor in the tortillas)
1 cup warm water

Mix dry ingredients, then add oil. Mix with a fork until dough is crumbly, like pie dough.
Gradually add the water, some days I use more, some days I use less. The result will be a soft squishy dough. Make dough into egg sized balls and roll out. Add more or less flour if needed. If the dough is not wet enough, your tortillas will be thick and tough (personal experience)

I usually cook them in my dutch oven on my stove top, I like the way cast iron conducts heat and cooks quickly. Any pan will do though.

It takes some work, and a little practice, but it's SOOOOO worth the result.