May 26th 2009. CAFE RIO NIGHT

For you that live on the Wasatch front you get to experience this wonder at a whim, for us in the Basin, the mileage presents a problem... Never fear, I have found that which is Cafe Rio

Beef:

Cafe Rio Beef:
3lb Chuck Roast
1 Can Green Chile (I used half of the big can to use the other half for rice/beans)

Sauce
1 C Beef Broth
1 Small Can Tomato Sauce
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced

Place chuck roast in crock pot, pour green chile sauce, beef broth, & tomato sauce over the top and add cumin & garlic. Cut an onion in half a place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef.

Cilantro-Lime Vinaigrette Dressing
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.

Green Chile Lime Rice
In a saucepan sauté
2 Tbsp butter
1 yellow onion, diced
4 cloves garlic

In a large pot, boil:
6 2/3 c. water
8 tsp chicken bouillon
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 Tbsp lime juice
½ tsp pepper
3- 3 ½ c. rice

Black Beans:
1 Can of Black Beans, Rinsed and Drained
1 1/3 C Tomato Juice
2 Cloves Garlic, Minced
1 tsp Cumin
2 T Olive Oil
1 1/2 tsp Salt
2 T Fresh Cilantro Chopped
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.