Hola Gringos!We are really sick of winter.
The fix?
We are makin' a run for the border and are on an 8 day Mexican Food Marathon.
That's right.Our good friends 'Hot' and 'Spicy' will be there to escort us through the remainder of February.We held a
Gringo Fiesta last night to kick off our celebration. I pulled out the place mats and napkins that my parents picked up for us when they went to Mexico last year, we had Latin-American music, a virgin Mexican Cantina, a Sombrero, and for extra spice: name tags-so we could tell the difference between Juan and Juanita...or Consuela, Chonchita, Alfonzo, and Pepito-who also joined in on our Gringo fun.
On the menu: I recreated a
Cafe Rio Feast!
Before I post the recipes, I feel like
I have bragging rights to state first and foremost, that the food last night was
just plain awesome and
totally kicked Winter's trash. In fact, some of the phrases used to describe the meal by those who tasted it were:
"The food is
DIVINE."
"This is
even better than her's" (
"her" being another mock-up Cafe Rio dinner chef...she's quite the cook, so coming from Aaron, this was a huge compliment to me)
"Five
Stars."
"It's so limey."
"Perfection."
"Aw this makes my day, I feel like
I'm home."
"Mmmm...it smells
GOOD up in here!"
and my favorite line from the evening:
"This is SO good, it makes me want to punch a baby."
Yeah. It was that good.
Have you ever tried these? Two thumbs up and recommended to all:

Ready-to-cook tortillas. 30 secconds on the griddle for each side and BAM. Fresh tortillas. Less than $2 for a package of 20 at Walmart (near the refrigerated bagels and cream cheese). That's slightly less expensive than a package Great Value ready made tortillas, and almost half the cost of Mission or Rosarita...and WAY better! They're my new non-kept secret. No need for tortillas from scratch with these bad boys around.
What DID I make from scratch? Mmm...Mmmm let me show you:Barbacoa Sweet Pork
Cilantro Lime Rice
Black Beans
Creamy Tomatillo Buttermilk Ranch Dressing
Lime Punch
Recipe time...here we go:Barbacoa Sweet Pork:
1 Pork Loin Roast (I made a friggin HUGE roast last night, so reduce cooking time significantly if you choose to make a little 2-3 pounder)
1 10 oz can red enchilada sauce - I used HOT, but if you are a wimp use Med or Mild
1 tiny can diced green chilies
Put all ingredients in the crockpot on LOW for 9 hours.
After 6 or 7 hours (or basically 2 hours before dinner) shred the pork and add:
1 cup brown sugar
1 can of Dr. Pepper (not diet)
stir and let cook 2 hours until dinner time.
Cilantro Lime Rice:

2 cups uncooked white long grain rice
4 cups water
3 tsp Caldo De Pollo (made by Knorr-it basically chicken bullion...but from the Mexican section-totally worth it)
juice from 1/2 fresh lime
2 tbs butter
1/2 tsp minced garlic
put all ingredients into a covered pot and bring to a boil.
reduce heat to low and let simmer 15 minutes
about 1/2 way through simmering, stir in 1/2 bunch cilantro diced w/o stems and recover the pot.
remove from heat (rice is cooked when all liquid is absorbed and rice is tender)
whisk together:
juice from 1 1/2 fresh limes
2 tsp white sugar
pour over rice and fluff with fork
season with a 1/2 tsp of celery seed and maybe a little garlic salt if you're like me and can't leave it out of anything you love.
Black Beans:

1 lb dry black beans
6 cups water
1-2 TBS Caldo De Pollo
1/2 c salsa
2 tsp ground cumin
1 tsp minced garlic
juice of 1/2 fresh lime
2-3 TBS diced cilantro
dash garlic salt
Put first 6 ingredients into crockpot and cook on low for about 4-5 hours (black beans take longer to cook than pinto beans, but if you soak them overnight first, they will cook MUCH faster)
I made the beans the night before our Cafe Rio feast, because I only own one crockpot and I knew the pork would monoplize it for the majority of Gringo Feasting Day...After the beans are cooked, transfer to and oven safe covered casserole dish and store in the frig until 1 hour before dinner.
Add remaining 3 ingredients 1 hour before dinner, and heat beans in oven at 350*
Creamy Tomatillo Buttermilk Ranch Dressing:
THIS is a must have. Even if you're NOT making all the other stuff...just make this dressing to serve over a salad and you will have a rockin' dinner. I made it on feasting day, and it was SO much better today with the leftovers, so I recommend preparing this ahead of time, so the dressing can have ample time to soak up all that FLAVAH. I could drink this stuff.
1 packet Hidden Valley Buttermilk Ranch Dressing
1 cup mayo (I used light-couldn't tell the diff)
1 cup buttermilk (the real deal-not the homemade 'just add vinegar' kind)
1 bunch cilantro (with stems)
2 fresh tomatillos (crazy mexican tomato/pepper thing from the gooseberry family...looks like a large brussel sprout on the outside, but when you unwrap it, it's more like a very solid, sticky, greeen tomato) peel and quarter (remove any stems).
1 jalepeno. I didn't know how spicy this would be, so I halved the jalepeno, and took out about 60% of the seeds. (remove stem)
Dump all ingredients into a blender and blend the heck out of it. It should be smooth and creamy (
no lumps-that's nasty) when it's done. Place in frig for at least 30 min (I recommend overnight) before serving. This dressing should keep fresh for 2-3 weeks in the refrigerator if stored in a sealed container.
Oh also, it will be BRIGHT green.Lime Punch: (shown in the cute little karafe on the left, in the pic with the cheese, lettuce, and other toppings)
1 can frozen limeaid concentrate
3 cans water
1 can Ginger Ale
1 tsp vanilla extract (or almond extract is yummy too)
crushed ice
fresh lime slices
Ok so if you want to go
REAL Cafe Rio Style and have
a salad then you need some tortilla strips (use a pizza cutter and slice up corn tortillas then fry em up in a little veg oil)...or if you're lazy like me, you can use fritos chips..not quite the same, but they give the necessary crunch. Use metal pie tins and put a tortilla, beans, rice, pork, and cheese in the tin, then broil on HI for 4 ish minutes. Remove from oven and add a fat load of lettuce, salsa, guac, tortilla strips and of course the spicy Tomatillo Ranch Dressing. SOOOO YUMMY.

Even Swiper the Fox disguised himself as cactus and tried to sneak into our fiesta. We laughed at the irony that the kids were watching Dora while we ate, bit by the end of the night I think we all were ALL saying,
"Yum Yum Yum Yum Yum...Delicioso!" especially after our turtle fuege brownie sundae desserts:

A few of the other items on the menu this week...
Pinto Bean Soup
Beef Taco Salad
Grilled Lime Chicken Fajitas
Southwestern Breakfast Burritos
Carne Con Chile (and as Elena says, "we're gonna get real Mexican and have them over eggs" instead of rice)
Carnitas with Spanish Rice
Chicken and Black Bean Empanadas
Yesterday as I was cooking, I was singing Depeche Mode "
I just can't get enough, I just can't get enough" to my food...I wonder if I'll be singing the same love for spicy food at the end of the week!

Look out Paul and Elena...by March I might be more Mexican than y'all.
Maybe this baby will come out with a tan.