Audrey's Cafe Rio Salad

If you have ever lived in Utah and been BLESSED to eat this salad at this restaurant, well, then you've been blessed. I thought my Cafe Rio days were over. But no, no. Not when Audrey Dieker lives down the street.

Audrey's Version of Cafe Rio Salad

Sweet Chile Verde (The Pork)

3 lbs pork loin roast (salt and pepper for the outside)
1 onion, finely chopped
2 t oil
1 ½ c mango/ peach salsa (can use regular or pineapple)
½ can chicken broth
1/3 cup brown sugar
½ t salt

In a large frying pan or dutch oven, heat oil over medium high heat. Add onions and cook until translucent (stir frequently to avoid burning), about 3 minutes. Add pork roast (if you need to cut it into two large pieces to fit your crock pot, that’s fine), sear the outside of roast until it is browned on both sides.

Pour the entire contents into crock pot (including all bits of brown or “fond”). Add remaining ingredients of salsa, chicken broth, salt, and brown sugar. Cook on low for 6 hours. Meat should fall apart after about 4-5 hours, break meat apart to absorb juices.

Cafe Rio Salad Dressing

1 c buttermilk (for thicker dressing use sour cream instead)
1 c mayonnaise
3-4 tomatillos, husks removed (or 4 from a can)
2 cloves garlic
1 bunch fresh cilantro
1/2 tsp cayenne pepper


Cilantro Lime Rice

1 cup uncooked rice
3 T butter
2 1/4 cup water (can use 1 15 oz. can chicken broth and 1 cup water)
2 T freshly squeezed lime juice
3 t sugar
3 T freshly chopped cilantro

In a saucepan, combine rice, butter and water. Bring to a boil. Cover and cook 15-20 minutes, until all water is absorbed. Remove from heat.
In a small bowl combine lime juice and sugar. Pour over hot rice and toss. Right before serving, add cilantro and stir through rice.

Black Beans

We used/heated Bush's Black Beans Seasoned Recipe (from a can)

Corn Tortilla Crisps

Corn Tortillas
oil for deep frying
salt

Finely slice corn tortillas (the thinner the better). Fry in oil until crispy and slightly brown. Remove from oil and drain on paper towels. Lightly salt while still warm.

"Cafe Rio Salad" - (Assembly)

Layer a warm flour tortilla with shredded cheese, beans, rice, lettuce (romaine), chile verde pork, salsa (mango salsa is a great addition), sliced avocadoes (or guacamole), cilantro tomatillo dressing, and finish with corn tortilla crisps.

Enjoy!