Cafe Rio Recipes

Sweet barbacoa pork
We smoke  a pork butt, at end if needs to cook more, wrap in foil and add 1/2 can coke and bake at 300 till reaches 180 degrees and shred then we add sauce and heat through before serving.
actual recipe is:
Marinade Pork butt in 1 can coke, not diet and 1/2 c brown sugar in ziploc overnight then
Cook in crock pot, drain marinade add 1/2 can coke and 1/2 t garlic salt and cook on high for 34 hours and shred then add sauce and return to crock pot and heat through on low .
Add sauce:
14 oz enchilada sauce
1 cup brown sugar
1 can green chilis
1/2 t garlic salt
1/2 can coke, optional

Lime Cilantro Rice
2 cup rice, long grain
4 cup water
2T butter or oil
2t minced garlic
4 t chicken bullion or cubes
1T lime juice

Add to rice cooker and cook
Mix together and fluff into cooked rice while hot
1/2 c cilantro chopped finely
1 T lime juice
1T sugar

Creamy tomatillo Dressing
1 pck hidden valley ranch dressing mix
1 cup mayonaise
1 cup  milk, i use butter milk
2-3 tomatillos, remove husks  cut in 1/2
1 bunch cliantro, cut off stems
1 generous tsp garlic, minced
juice of 1 lime, can use 2
1 jalapeno, seeded
throw it all into blender and blend, refridgerate.

Chuy's jalepeno dip
1 1/3 c mayonnaise
1/3 c buttermilk
1/3 c jalapeno
1/3 c chilis, green diced
1/3 c cilantro leaves
1 1 oz ranch dressing mix
 mix in blender or processor till smooth and serve.




Cafe Rio Flour tortillas

• 3 c. flour
• 1 1/2 tsp salt
• 2 tsp. baking powder
• 3/4 c. shortening
• 3/4 c. very hot water

• 1
  In a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour. Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces).
• 2
  Preheat a large skillet or pan to medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle). Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON’T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don’t want them to be crispy); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel. Repeat with remaining dough.

Sweet Texan Cornbread

Making this today for A Pep Band Chili Dinner....I finally found the recipe from Lyndsee Bates, Cedar Park Ward

½ c. butter, melted
1 box Jiffy cornbread mix
1 can cream style corn
1 egg
1 heaping Tblspn. sugar

Melt butter in 8 X 8 pan (or I’ve used a pie dish, or round cake pan).
Mix together egg, creamed corn, and cornbread mix.
Mix well and add sugar.
Pour into pan and stir into butter, until just blended.
Cook at 350 degrees for 45 minutes or until golden brown.