Secret Cafe' Rio Pork Recipe

Ok so here is the recipe I have for the cafe' rio pork. The recipe says to cook for 10 hours, add the sauce and cook for an additional 2 or more hours. I usually only cook it for 5 hours in the water and add the sauce and let it cook in it for at least 8 hours. It takes on more of the flavor and color, we think it is just as good as the real thing.

1 pork tenderloin
20 oz. Coke (not diet)
1 Cup brown sugar
1 bottle red taco sauce
1T cumin


Cook pork with 1/2 a cup of water with garlic, salt and pepper for 10 hours on low. (Again I usually just put it in the crock pot before I go to bed and add the sauce in the morning.)
Then in a sauce pan bring to a boil the rest of the ingredients.
Take sauce and add to pork in pot and cook on low for an additional 2 or more hours. (We have done it this way and it still tastes good but it is better the longer you can leave it cooking.)

Update on Chicken Enchiladas

I made chicken enchiladas again last night but instead of rolling them into individual burritos, I just layered all the ingredients in the 9 x 13 pan. I tore the tortillas so they would fit in the pan and I used the Mexican Blend cheese from Target, the Target brand. It was really good, I think they add chili powder to it. Anyway, it turned out really good and I think that it feeds more people this way too because you end up using more tortillas and each piece is really filling.

I also used the same recipe and cooked it in a dutch oven. I used a recipe book to figure out how many coals it would take to equal about 350 degrees and then just went for it. I layered it in the dutch oven which was easy because I had a 10 inch dutch oven and I used 10 inch tortillas.

Also, I steamed some summer squash (zucchini, yellow crookneck, and Mexican) in a dutch oven as well. I used 24 coals on the bottom to get it going and then too a few away to maintain the steam and just steamed until done. I liberally salted and peppered the squash before and then added a stick of butter once they were done. (How could they be bad with a stick of butter?) They seemed to go over really well and it's nice to have a healthier dutch oven meal among all the heavy dishes that seem to go with that type of cooking.

Flour Tortillas

Does anyone have a good recipe for flour tortillas? I found one the other day, and it tastes good, but it is so hard to roll out. They end up being pretty thick (which is tasty, but not great for most things I'd use them for).

Thanks!

Lemonade Salad

1 6 oz. can frozen lemonade concentrate, thawed
2 tubes of Ritz crackers, crushed
1 T. sugar
1 stick of butter, melted
1 12 oz. tub of Cool Whip
1 14 oz. can sweetened, condensed milk

Combine crackers, melted butter, and sugar. Reserve about 1/2 c. for the top. Press remaining crumbs into a 9 x 13 inch pan. Bake at 350 degrees for about 10 minutes or until it smells good. Cool. Mix lemonade concentrate and condensed milk. Fold in Cool Whip. Pour over crust and top with remaining crumbs. Freeze for 3 hours and serve straight from the freezer. It will still be easy to cut and very yummy.

Chicken Crescents

1 package of refrigerated crescent rolls
2 c. shredded, cooked chicken
2 c. shredded cheddar cheese, (I use sharp)
1 8 oz. pkg. cream cheese, at room temperature
2 t. dry ranch dressing mix

Unroll crescents from package and lay flat. Mix cheddar cheese, cream cheese, and dressing mix. Add chicken. Spoon chicken mixture onto crescent rolls, about 1 or 2 T. each. Roll up rolls and place onto cookie sheet that has been sprayed with Pam. Bake for about 20 minutes at 350 degrees or until golden brown and hot throughout. Serve with 1 can of chicken soup that has been mixed with about 2/3 c. sour cream and heated through. Yum.