Ah, these 'Cafe Rio' salads are undoubtedly my favorite meal. Here is the meat recipe we use:
Use on burritos, tacos, quesadillas, enchiladas, taco salad, or anything you want!
3 lb. Pork roast (butt or shoulder)
1 c. Worcestershire sauce
1 tsp. dried oregano
1 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 T. dried minced onions
Cook all ingredients in a crock-pot all day. One hour before serving, remove roast and shred it, dump out cooking juices. Put shredded pork back into crock-pot and add:
1 c. dark brown sugar
1 c. red enchilada sauce
Serve hot in tortillas or tacos. Top with lettuce, tomatoes, beans, cheese, sour cream, guacamole, salsa, taco sauce, or your other favorite Mexican toppings.
How I eat this: put a warm flour tortilla in a pie dish. Heap some meat on top, followed by Lime Rice, black beans, lettuce, tomatoes, guac, sour cream, salsa and any other desired toppings. Top with Green Tomatillo Dressing. YUM!
This recipe makes enough that we almost always freeze the leftovers. We love pulling some sweet pork out of the freezer for a quick and delicious meal on a busy night!
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