Cafe Rio Salads

by Valerie Halladay

Sweet Pork
6 lbs pork
1 can coke
16 oz can red enchilada sauce
2 cups brown sugar
Cut up pork into chunks. Cover with water and simmer for several hours until fork tender. Shred pork put in crock pot cover with mixture of coke, enchilada sauce & brown sugar. Simmer on low until ready to serve.

Cilantro Lime Rice
(I double this to match the amount of meat)
1 cup uncooked rice
1 tsp butter
1 clove garlic, minced
1 tsp grated lime peel
1/8 tsp black pepper
2 cups chicken broth
2 tbs chopped fresh cilantro
Combine rice, butter, garlic, lime peel, pepper and brothw in a 2 or 3 quart saucepan. Bring to boil; stir once or twice. Reduce heat; cover and simmer 15 min. or until rice is tender and liquid absorbed. Stir in cilantro. (makes 3 cups)

Southwest Dressing
1 pkg Hidden Valley Ranch dressing mix
1 pkg Hidden Valley Fiesta Dip mix
2 cups milk
2 cups mayo
Cilantro
16 oz avocado chip dip (not zesty)
2 limes
Mix dressing mix and dip mix with milk and mayo. Add cilantro to tastes, add juice of two limes and avocado dip. refrigerate at least 30 minutes before serving. Makes over a quart of dressing.

Flour Tortillas
Buy uncooked tortillas and cook right before serving (grill them over a skillet for 1-2 minutes)

To assemble
Place ingredients in the following order:
1. Flour tortilla
2. Lime Rice
3. Black beans, rinsed, drained and warmed
4. Sweet Pork
5. Romaine lettuce, cheese, tomatoes, etc
6. Southwest dressing
7. chips (if desired)