Cafe Rio Salads

Chicken

5 lbs Chicken Brest – boneless, skinless
1 small bottle Zesty Italian Dressing
1 Tbsp Chili Powder
1 Tbsp cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Pork

Pork Roast
1 bottle of honey barbeque sauce
1 Tbsp honey
1 liter of Coke

Place all ingredients in large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Then place the shredded roast back in the crock pot and leave it on low.

Lime Rice

In a sauce pan, sauté:

2 Tbsp butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:

6 2/3 cup water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 Tbsp lime juice
½ tsp salt

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

Pico de Gallo

4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves garlic, minced
½ tsp lime juice
1 tsp salt
1 tsp pepper

Combine ingredients together in a medium bowl.

Tomatillo Dressing

1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed

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

Serve in the following order:

Tortillas
Shredded cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green Leaf Lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmesan cheese
Fresh lime slice
Tomatillo dressing