Pork or
Chicken Barbacoa—a sweet pork like in Café Rio salads and burritos
2-3 pounds pork loin roast or 5-6 chicken breast
halves
½ cup dark brown sugar
½ cup. Worcestershire sauce
½ tsp. oregano
½ tsp. ginger powder
1 tsp salt
1 tsp. dry chili powder
1 tsp. garlic powder
2 Tbs. dried minced onion
1/8 tsp. chipotle chili pepper (optional)
½ -1 cup water
----
15 oz. can red enchilada sauce
½ cup dark brown sugar
Cook the above (except the last two ingredients) in crockpot 4 hours, high. Drain
(toss juice in pot) and Shred the meat.
Warm on stove with the enchilada sauce and the
additional brown sugar.
Serve either as a salad, see following recipes, or
as burritos.
Lime Cilantro Rice
1 cup white rice
2 cups chicken broth
2 tbs. lime juice
¼-1/2 cup fresh chopped cilantro
½ cup green enchilada sauce
½ Tbs. garlic powder
1 Tbs. minced dry onion
Pinch of salt
Cook rice according to directions using broth
instead of water and cooking with 1 Tbs. of the lime juice, ½ tbs. garlic, 1
Tbs. dry onion and salt. When
cooked, add the cilantro, the rest
of the lime juice, and the enchilada sauce.
Creamy Tomatillo Dressing
In a blender:
3-8 tomatillos, depending on size, peeled, cut into quarters 9about 1 ½ cups)
Juice of half a lime
½ cup buttermilk
½ cup mayonnaise
½ cup sour cream
1 pkg. ranch buttermilk dressing mix
1 cup fresh cilantro
5 green onions, using bottom 5 inches
2 cloves garlic, crushed
4 tsp. sugar
1 jalapeno (Anaheim for less hot)
½ tsp. salt
Blend until smooth. Refrigerate at least 1 hour.
We made soft tacos from this with the meat, rice, monterey jack shredded cheese, dressing, and pinto beans.
Changes: I forgot to by the red enchilada sauce, but I actually liked it without it and won't add it in again. The full amount of dressing is way too much. I am only going to make half in the future, though I don't know what I will do with the extra ingredients.
I also skipped the extra spices in the rice and I liked it better that way.
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