Cooking Class Recipes

Cafe Rio Burritos

1 lb rice
1 bunch cilantro, chopped
2 limes, juiced
3 cloves of garlic
4 cups water
1 packet Hidden Valley Ranch
1 cup buttermilk
3 tomatillos, chopped
2 cloves garlic
1 cup fresh cilantro
1 tsp. cayenne pepper
lime juice
pork tenderloin
1 16 oz. jar salsa
2 cups brown sugar

These burritos have three main parts: the rice, the pork and the dressing. The first 5 ingredients are for the rice. To prepare, add teaspoon of oil in skillet. Add rice, cilantro and garlic and saute 3-4 minutes. Put mixture in rice cooker and add 4 cups of water and lime juice. Turn on rice cooker. From the Ranch packet to the lime juice are the dressing. Put in blender and blend.

Place the pork in a crock pot. Add some water or chicken broth. Cook covered on high for 5 1/2 hours. Carefully remove the pork from the pot and empty the water. Shred the pork and put it back into the crock pot. Add all the other ingredients and cook another 3 hours on high. Add beans, Monterey Jack cheese and salsa and large tortillas.

Enchilada Sauce:
2 6.5 oz. cans tomato sauce
1 28 oz. can crushed tomatoes
1/3 cup chili powder
1 Tblsp. dried oregano
1 tsp. paprika
2 tsp. ground cumin
2 tsp. ground black pepper
1/2 tsp. salt
1 clove garlic, minced
1 Tblsp. olive or canola oil
1 onion, minced
1 green bell pepper, chopped

In a medium sauce pan, combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat. Meanwhile, coat fry pan with oil and saute onion. Stir in sauce. Cook 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 minutes more.

Lime-Spiked Black Bean Dip
2 cans black beans, rinsed and drained
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. ground red pepper

Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrots, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with tortilla chips.