It only took 11 months for me to meet my newest niece, "M". Eric's brother and family came for a week long visit during New Year's. We LOVED having them here. And M.... she is such a doll! We all instantly fell in love and I think she liked us too. She certainly knows how to ham it up for a camera. It was so fun taking her pictures!
When we have family come into town, I always have fun dreaming up menus of delicious food that feeds a crowd. Usually things my kids are not super fond of, but most of the normal world loves. I made my copy cat recipes of the Cafe Rio pork and tomatillo dressing. My sister-in-law, who is a Provo native and a Cafe Rio expert, was impressed. She's tried several copy cats and she said mine tasted the best. (Maybe she was just trying to be nice...) But here they are anyway, in case you want to try them too.
Cafe Rio Pork
3 lb pork loin or pork roast (boneless)
1-2 cans of coke or pepsi (no diet, you need the sugar to make it work)
1 c. sugar
7 oz can chipotle chilies in adobo sauce
1 tsp dry ground mustard (I often just squirt in a couple tablespoons of real mustard from the bottle)
1 tsp cumin
1-2 tsp minced garlic
Open the can of chills and remove the chilies, preserving the sauce in the can. (The chilies are VERY hot, so you only need the sauce from the can to get a kick. If you like stuff really hot, add 1 chili, but I never do.) Rinse can of adobo sauce with coke to get all the sauce out, and pour into a blender. Add remaining ingredients (except meat) and mix in blender until smooth. Place pork in crock pot and pour sauce over it. If your meat isn't fully covered by the sauce, plan to flip the meat over half way through cooking. Cook 8-10 hours on low or 4-5 hours on high. When cooked, remove pork and shred in another bowl. Drain out coke sauce and save in a bowl. Put shredded meat back into crockpot and mix just enough sauce to your taste. I like my meat to be almost dry, but some people like it more juicy.
Serve on warm tortillas with cheese lettuce and tomatillo dressing.
Cafe Rio Tomatillo Dressing
3 fresh tomatillos, husked, washed and quartered
1 pkge buttermilk ranch dressing
1 c. mayo
1/2 c. buttermilk
1 c. fresh cilantro, chopped
2 cloves garlic, crushed
1/4 tsp cayenne pepper
juice of 1 lime
a pinch of cumin
2 drops of green tobasco (opt)
1/4 c. sugar
Combine all ingredients in a blender and mix until no chunks remain. If possible, let sit in the fridge for at least one hour before serving with the meal.