Cafe Rio Salad: 8 flour tortillas, uncooked and large enough to cover bottom and sides of dish. Can be purchased at Macy's or Bajio grill. 2 cps. cooked spanish rice (lipton), bbq pork or chicken, Pico de gallo (chopped tomatoes and cilantro), 8 lime wedges, Creamy Tomatillo dressing, 2 cups canned black beans or Pinto beans, 2 bags romaine lettuce, Gaucamole, and corn tortilla strips. (Purchase at Bajio's)
Barbequed Pork: Place 3 lbs. Pork Roast in crock pot with 1 cup water and cook on high heat overnight of for several hours until tender. Shred with two forks. Season with 1 tsp. Garlic salt 1/4 cp. barbeque sauce, 3/4 cp ketchup, 1/2 cp sugar. These measurements are relative, of course, to your taste and the size of your roast. The Pork at Cafe Rio is very sweet, and I think it adds to the taste of the salad. Leftover Pork roast can be frozen.
Creamy Tomatillo Dressing: 2/3 cp. tomatillo salsa verde (can), 1 1/2 Tbs. sugar, 1 tsp. salt, 1 cup salad oil (vegetable or canola), 2/3 cp mayo, 2 Tbs. lime juice, 1/4 tsp. pepper, 1/4 cp. cilantro or to taste.
* Guaranteed to love this. I have had it twice now and Delicious! My sister goes to cooking classes and they gave her this recipe. I will continue to share more with you after I try them.-Lori