Cafe Rio Rice, Burrito's and Tomatillo Dressing

CAFE RIO RICE-

3 cups water
4 t chicken bouillon
4 t garlic – minced
½ bunch cilantro
1 can green chiles
¾ t salt
1 T butter
½ onion
1 ½ cups rice (not minute rice) 

Blend cilantro, green chiles, and onion together in food processor or blender. Bring water to a boil and add all the ingredients including the blended ingredients. Simmer covered on medium low for 25-30 minutes. Watch carefully as this can burn easily.

 

Café Rio Pork Burritos

Ingredients:2 ½ lbs pork roast
1 pkg flour tortillas (burrito size)
2 (15 oz) cans green chile enchilada sauce (old El Paso- mild)
½ c. brown sugar
1 (15oz.) can black beans (salt and peppered, warmed and drained)
1 bunch cilantro chopped
1/3 lb. Monterrey Jack Cheese grated
Cafe Rio Rice

Directions:Cut pork roast into large cubes and place in crock pot with 1/3 c. water.
Season with salt, pepper and garlic salt.
Cook on high – 4 hours, or low- 8 hours.
Remove and drain, remove fat. Shred meat while hot and place in a bowl.

Combine:½- ¾ c. Green chile sauce
½ c. brown sugar
Pour mixture over shredded pork and mix together

Heat oven to 350 F. Spray 9X13 pan with Pam.
Pour ½ c. green chile sauce in bottom of pan.
Sprinkle each tortilla with shredded cheese, rice, cilantro, black beans and 1/3 c. pork mixture. Roll filled tortilla up and place in pan. Pour remaining green chile sauce over burittos and sprinkle with cheese. Bake in oven 20 minutes or until cheese is melted.
Serve with Creamy tomatillo sauce and garnish with your choice of tomatoes, salsa, guacamole, and sour cream.

2. Creamy Tomatillo Dressing1 pkg. buttermilk Ranch Dressing mix
1 c. Mayonnaise (real, not light!)
5 tomatillos (small-med)
1 tsp. brown sugar
1/8 tsp chili powder
1/8 tsp garlic salt
1 Tbs. Jalepeno juice + 1 slice of jalepeno
1/3 bunch of cilantro (cut up)
juice of ½ - 1 lime

Blend all above ingredients together and refrigerate 2+ hours.

Taco Pasta Shells

Boil 24 jumbo pasta shells and toss with butter and cool.  Cook 2 lb ground chicken and mix with 2 packages taco seasoning.  Add 8 oz cream cheese, mix well and cool.  Grease 9x13 pan, pour 1 cup salsa in the bottom of pan.  Fill taco shells with meat mixture and place in bottom of pan.  Cover with 1 cup taco sauce and bake at 350 degrees for 30 minutes covered.  Uncover and sprinkle with 1 cup cheese and 1 1/2 cups crushed tortilla chips.  Bake for 15 minutes longer and serve with sour cream and chopped cilantro.

Cinnamon Rolls

1/2 c shortening
2 t salt
3/4 c sugar +1 t sugar
1/2 c + 4 T butter
4 1/2 t yeast
7 1/2 c flour
3 large eggs

Early in the day or the day before:
In large bowl, combine shortening, salt, 3/4 cup sugar and 1/2 c butter.  Pour in 1/2 c boiling water over mixture and stir until blended.

In small bowl, sprinkle yeast and 1 t sugar over 1/2 c warm water.  Stir to mix slightly.  Let rest 5 minutes.

To mixture in large bowl, add flour, eggs, yeast mixture, and 1 c cold water.  Mix well.  Dough will be sticky.  Cover bowl with plastic wrap; refrigerate 5 hours or overnight, stirring down dough  if necessary.

On floured surface, roll half the dough into 18" by 12" rectangle.  Melt 2 T butter and spread over rectangle.  Spread 1 c brown sugar on butter and sprinkle generously with cinnamon.  Beginning with the long side, roll up, jelly-roll fashion.  Pinch the seam to seal.  Cut into 1" thick slices and place on 2 greased cookie sheets, 1" apart.  Let rise until doubled, about 1 hour.  Bake at 350 degrees for about 15-18 minute or until golden brown.  Repeat with remaining dough.  Frost with your favorite glaze.  Yield: 36 rolls using all the dough.