It's all super easy and tastes pretty similar. We usually cook our tortillas, then put some cheese and pinto or black beans on the tortilla and cook them in our toaster oven on broil until the cheese melts. Then we top it with the rice, chicken (if desired), lettuce, tomatoes, avocado, a dollop of sour cream and then the dressing. Sometimes we also make our own tortilla strips for on top too. Depending on how much you put on top of your tortilla you might want to eat it like a salad, or you can fold it in half and eat it like a soft taco. We usually just end up eating it like a soft taco... sooo yummy!
Tomatillo Ranch Dressing
1 buttermilk Ranch dressing packet, make as directed (we buy the Hidden Valley Original Ranch Seasoning mix at Costco and then make 8 oz)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno, use seeds only if you want it spicier (you can substitute 2-3 drops green tabasco sauce instead)
Using a food processor, blend all ingredients together. Let sit in fridge for approximately 30 minutes (you can use it right away too it just won't be as thick).
Cilantro Rice3 cups water
4 tsp chicken bouillon (you can also use vegetable)
4 tsp minced garlic
1/2 bunch cilantro
1/2 onion
1 can green chilies (4 oz)
1 tsp salt
1 tbsp butter or margarine
2 cups rice
Blend the cilantro, green chilies and onion in a food processor.
Bring the water to a boil and stir in all other ingredients. Turn the heat down and simmer covered for 30 minutes. Stir before serving.
*Note: Sometimes I make half a batch and other times I make the entire batch and put some of it in containers in the freezer to use later.
Shredded Chicken1 small bottle Kraft Zesty Italien dressing (8 oz)
1 tbsp chili powder
1 tbsp cumin
3 cloves garlic, minced
5 lbs chicken breast
Combine all ingredients in a crock pot and cook on low for 4 hours. Shred the chicken using two forks and cook for 1 more hour.
*Note: I don't make 5 lbs of chicken at once so I never follow this recipe exactly. Instead I put as much chicken as I want to make (usually about 6 tenders) in the crockpot, drizzle some of the dressing over it and then sprinkle some chili powder, cumin and garlic on top. I stir it periodically.
Tortilla Strips
tortillas
melted butter or margarine or oil
salt (optional)
Using a pastry brush lightly brush the melted butter/margarine over one side of each tortilla and if desired sprinkle with a little salt. Pile the tortillas on top of eachother (if you're making a lot you might want to make two piles) and cut each pile into thin strips and then cut the long strips in half. Place the tortilla strips in a single layer on an ungreased baking sheet and bake at 400 degrees for approximately 8 to 10 minutes or until strips are crisped and lightly browned.
Sweet Pork
Chris got this recipe from someone at work claiming it's Cafe Rio's sweet pork recipe.
5-6 lb pork roast
2 tbsp cumin
12 oz hot taco sauce
20 oz coke
Cover roast 1/2 way with water and cook in crock pot on low for 8-12 hours. Drain liquid and add remaining ingredients and cook on low for another 2 hours or so.
I also found another recipe online that said it's like Cafe Rio's Sweet Pork, however we haven't made this one. I thought I'd include it for interest sake.
2 1/2 lb pork roast
1/3 cup water
pinch of salt, pepper and garlic salt
1/2 cup green chili sauce
brown sugar
In crock pot slow cook 2 1/2 pounds of pork in the water with a pinch of salt, pepper and garlic salt. Once the pork is done drain the water, then pull the pork apart and add the green chili sauce and some brown sugar.
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