Cafe Rio Sweet Pork

Now, nothing can quite be like the original, but this comes pretty close...

3 - lbs pork loin
1- 7oz can chilis in Adobo Sauce (you have to get the adobo sauce ones because you only want the sauce, not the chilis- sometimes you might only find the 12 oz cans)
1 1/2 cans coke (the real stuff- no knock offs or diet)
1 cup sugar
1 heaping teaspoon each ground mustard and ground cumin
1 tsp minced garlic

Put everything in a blender (except for the pork of course). Pick the chilis out of the can of adobo sauce because they will make it way too spicy. Make sure to get as much of the sauce as you can. Whip it up for a minute or two, them pour it over the pork in a crock pot. Cook on low for 7-9 hours. Pull it apart with a fork. We put it over chips with pinto beans, cheese, guacamole, salsa, and sour cream for some fabulous nachos. You can also make burritos or salads. Yummm!

Fresh Fajitas

1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 onion, sliced thin
1 lemon, cut in half
2-3 cloves garlic, minced
1-2 Tbsp olive oil
1 chicken breast, uncooked sliced thin
tortillas
cheese
sour cream
avocado if you want

Heat the olive oil in a large skillet. Add chicken and on med-hi heat let it get just browned. Add garlic and veggies and let them cook on med heat stirring frequently. Squeeze half the lemon over and continue cooking. When the veggies are soft and wilting turn heat to high, stirring often, and let them get just blackened. Squeeze the other half of lemon over and let them cook for just 30 more seconds.

Place mix in tortillas with a little cheese, avocado, sour cream. So yummy and very healthy if you don't add to many of the fatty insides.

Wet Burritos

Ground beef or chicken seasoned with taco seasoning (chicken in our favorite)
8 tortillas
1-2 c cheese
1 c sour cream
Rice a roni Spanish mix prepared
1 can refried beans
1 can green enchilada sauce

Spray a 9x13 pan with cooking spray and then place a small layer of enchilada sauce on bottom of pan. Take a flour tortilla and place a layer of beans, meat, rice, sour cream, and cheese. Fold ends in and roll then set in pan. Repeat with all 8 tortillas. Dump the remaining enchilada sauce over the top of burritos and bake at 350 for 20 minutes covered and then remove foil and bake for 10 more minutes or until slightly browned.

Mexican Lasagna

1 lb. ground beef
3/4 c. chopped onion
3/4 c. diced bell pepper
1 1/2 c. whole kernel corn
3 cans tomato sauce
2 tsp. taco seasoning
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. ground cumin
6-8 tortillas
1 can refried beans
Shredded cheese
Shredded lettuce
Diced tomatoes
Sour Cream

Cook beef and drain excess grease. Add onion, bell pepper, and corn. Cook for 5 minutes. Stir in tomato sauce, taco seasoning, chili powder, garlic salt, and cumin. Stir until blended and cook until heated through. Set aside. Place 2-3 tortillas on bottom of 9x13 inch pan. Spread a thin layer of beans on top. Add 1/3 of beef mixture and repeat with two more layers of tortillas, beans, and beef mixture. Top with shredded cheese and heat in oven at 350 degrees until cheese is melted. Serve with lettuce, tomatoes, and sour cream.

What I love about this recipe is it's easy to change it to your family's taste. For example, we only put in 1 tsp. chili powder, 1/2 tsp. garlic salt (garlic's fine but we don't like it too salty), and about 1/3 c. onion. I also just use frozen corn and thaw it out because it's cheaper.

Chicken Enchiladas

8 medium size flour tortillas
2-3 cups shredded cheddar cheese (use as much or as little as you want!)
2 boneless, skinless chicken breasts, cooked and cubed
1 can cream of mushroom soup
1 can cream of chicken soup
¾ cup milk
½ can chilies (Optional. I don’t put them in mine, but it does add a lot of flavor.)

Grease a 9x13 in. glass baking pan. In each flour tortilla, spoon some shredded cheese and chicken. You should save some cheese to sprinkle on top at the end. Roll each one up and lay side by side in the baking pan. In a blender (you can use a bowl if not adding the chilies), mix soups, milk, and chilies. Pour over the top of the rolled up tortillas. Top with cheese and bake in a 350 degree oven for 20-25 minutes.

Beef Chimi's with Macayo's Baja Sauce

I made these for dinner and Brian said, "These are actually really good!" I chose to ignore the surprise in his voice and just take the compliment.

Ingredients:
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 ounces each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10 inches) - I used the fresh ones from costco because they are softer and work better
Vegetable oil (For Frying)

Directions:
In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat. Spoon about 1/3 cup off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Serve with sauce...

Baja Sauce:
2 -8oz cream cheese blocks, softened
4-oz half and half (approx- you may need more or less- just until it is creamy)
1-4 oz can diced jalepenos
dash of salt

Put it all in a blender until nice and creamy.