Submitted by Audrey
This is to accompany the Sweet Chile Verde Pork:
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.
We used/heated Bush's Black Beans Seasoned Recipe (from a can)
Corn Tortilla Crisps
oil for deep frying
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.