Hi, I'm Hannah, and I'm addicted to Cafe Rio's sweet pork burritos.
I have been free of Cafe Rio for exactly two weeks now. While living in Utah, I eat the scrumptious meal at least 2-3 times a week. I miss the thick, fresh tortillas. I miss the upbeat, fast-paced restaurant atmosphere. I miss the "enchilada style." I want Cafe Rio served at both my wedding and my funeral.
During this tumultous time, I've developed a 6-step recovery program as reason to get up in the mornings.
1. Eat a local copycat version, Caliente.
2. Attempt to reproduce the cafe's released recipes in my own kitchen.
3. Buy Cafe Rio stock.
4. Research franchise options.
5. Create a Cafe Rio homage.
6. Sit in my room, hug my loyal frequent buyer card ( which is now 100% filled and waiting to be submitted for a free meal) , and fantasize about my next trip to Utah.
Cafe Rio Sweet Pork:
3-4 lbs pork roast (can substitute chicken)
1 cup brown sugar
3 cups salsa*
Mix ingredients in a crock pot and let cook for 10 hours on low.Once you've made the dressing, pork, rice & beans, it's almost time to eat. But you still have to assemble the salad. Start with a tortilla (we used the disposable aluminum pie tins, but you could use a bowl), then layer on cooked beans, rice, romaine lettuce, pork, dressing, and any of your favorite toppings: pico de gallo, guacamole, tortilla strips, cheese, cilantro & lime.
Cafe Rio Dressing :
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro1 clove garlic
Juice of 1 lime1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.