Rio Salads

Serve in the following order:

Tortillas
Cheese, shredded
Pork/Chicken*
Black Beans
Lime Rice*
Red/Green Leaf Lettuce, shredded
Pico de Gallo*
Guacamole
Sour Cream
Fresh Cilantro
Parmesan Cheese
Fresh Lime Slice
Tortilla Strips/Crushed Tortilla chips
Tomatillo Dressing*

*Recipe is posted on blog, serves 20 people

Pork for Rio Salads

4-6 lbs of Pork Roast or Chicken Breasts

Cover half of meat with water. Cook in crock pot on high for 5 hours.

Drain water from crock pot. Cut the roast into smaller sections and add the following:

16 oz Salsa
12 oz Caffeine Free Coke
2 cups Brown Sugar

Cook for an additional 3 hours on high. Shred meat, keep enough sauce to keep meat moist. Keep warm until ready to serve

Tomatillo Dressing

1 Pkg Hidden Valley Buttermilk Ranch Dressing Mix
1 Cup Buttermilk
1 Cup Mayonnaise
1 to 2 Tomatillos
1/2 to 1 Clove Garlic, minced
1/2 to 1/3 Bunch Cilantro, chopped
1/2 tsp Lime Juice
1/2 to 1 small Jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is to thin. Keep refrigerated.

Pico de Gallo

4 Fresh Tomatoes, chopped
1 White Onion, chopped
1/4 Bunch cilantro, chopped
2 cloves Garlic, minced
1/2 tsp Lime Juice
1 tsp Salt
1/2 tsp Pepper

Combine ingredients together in medium bowl.

Lime Rice

In a sauce pan, saute:
2 Tbsp Butter
1 Yellow Onion, chopped
4 Cloves Garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cup Water
8 tsp Chicken Bullion
1/2 Bunch Cilantro, chopped
2 tsp Cumin
2 small cans diced green chilies
1 Tbsp Lime Juice
1/2 tsp Salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.