We love Cafe Rio and we missed it so much while we lived in Texas. We did have a Costa Vida that was about 30 minutes from where we lived. If we were ever over in that area we would always stop by and get some. I usually like to make up the pork, rice and beans for salads and then use the leftovers for these burritos. But if you are just wanting to have some yummy burritos here is the full recipe.
Ingredients:
- 2 Lbs. country style pork ribs (you can also do a pork roast)
- 1/2 c. Coke
- 1 c. brown sugar
- 1 c. red enchilada sauce
- 1 1/2 c. rice (uncooked)
- 3 c. chicken broth
- juice of 1 lime
- 2 cloves garlic
- 1/2 bunch cilantro, chopped
- 1-2 cans cuban-style black beans
- 1 (28 oz) can green enchilada sauce
- 8-10 flour tortillas
- 2-3 c. Monterey Jack cheese, grated
Directions:
Sear pork on all sides until browned. Place pork in slow cooker with Coke, brown sugar, and enchilada sauce. Cook on high for 3-4 hours or low for 6-8 hours or until pork is tender and shreds easily. Shred pork, place back in crock pot and set aside.
In the meantime, place rice, chicken broth, lime, garlic and cilantro in a rice cooker and cook until done (you can also do this on the stove following rice package instructions).
Preheat oven to 350-degrees.
Pour about 3/4 c. of the green enchilada sauce over the bottom of a 9×13 glass pan and spread evenly.
In each flour tortilla shell, place about 1/4 c. shredded pork, scoop of rice (to taste), scoop of black beans (lightly drained, to taste), about 2-3 Tbsp. green enchilada sauce, and a sprinkle of cheese (to taste). Place burritos along the bottom of the prepared 9×13 pan.
Pour remaining green enchilada sauce evenly over the top and sprinkle with remaining cheese.
Bake for 20-25 minutes or until cheese is hot and bubbly.
Serve with any extra remaining rice and beans.
