Cafe Rio Sweet Pork Frozen Burritos
My husband loves store bought frozen burritos, but I am not a fan because they are so full of fat and preservatives.Â To me they taste processed, greasy and stale. Â I take it as a personal challenge to make food my hubby will like better then his beloved bachelor food. These Cafe Rio Sweet Pork frozen burritos have wowed him.Â They are healthy, taste fresh and are full of flavor.Â You are going to love this recipe!Â
Cafe Rio Frozen Burritos
Yield:Â 10-15 Burritos
1 3.5 lb pork roast (boneless)
2 cans Dr. PepperÂ (or a 2 liter Dr. Pepper or Coca Cola)
10 flour Tortillas
2 cups cooked rice
4 cups shredded Colby jack cheese
salt and pepper
In a large crock pot, place the pork roast on the bottom (don’t forget to use a crock pot liner) and pour the soda on top.Â Turn your crock pot to low, cover with a lid for 12 hours on low.Â I usually do this before I go to bed so it can cook all night.Â Â Â After 12 hours, let the pork roast cool (place in the refrigerator) and then remove the meat from the liquid.Â Don’t discard the liquid.Â Shred the pork with 2 forks and separate any fat that is still on the roast from the meat.Â Discard the fat.Â Once the meat is shredded p0ur 2/3 cup liquid back into the meat in a medium bowl so it does not dry out.
On a counter top, set out all tortillas and spoon rice, cheese, pork and cilantro lime dressing in the center of each tortilla.Â Salt and Pepper to taste and then roll the tortillas into burritos and place on a baking sheet seam side down.Â Place the baking sheet in your freezer (flash freeze) for 1 hour. Â After burritos are frozen, place in a large zip top bag and freeze.
To serve:Â Take out frozen burritos as needed.Â Remove any plastic and place on a dish in the microwave.Â Â Heat the burritos on high and flip every minute until they are warmed through.Â You can also top with cheese and continue to warm the burritos in the microwave until the cheese is melted and bubbly.Â I like to serve the warmed burritos on a bed of lettuce topped with avocado slicesÂ cilantro lime dressing andtortilla chips on the side.
Cilantro Lime Dressing
Yield:Â 4 cups dressing*
2 bunches cilantro
1 scant cup milk
1 tablespoon lemon juice
1 cup fat free mayo
1/2 jalapeno seeded
2 cloves chopped fresh garlic
2-3 teaspoons lime juice
2 Tablespoons parsley
4 teaspoons salt (4 teaspoons = 1 tablespoon plus 1 teaspoon if you don’t want to scoop and scoop with a teaspoon)
4 teaspoons sugar
2 teaspoons onion powder
1 teaspoon basil
1/2 teaspoon red pepper flakes
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated. This sauce will not do well frozen unless mixed in rice or other ingredients.Â It is the mayonnaise that does not freeze well, so you can also try substituting in plain yogurt or sour cream if you do want to freeze some for later.
*This recipe makes a large batch (4 cups).Â I like to make a big batch of dressing because it is so yummy.Â I use it on salads for lunch or as salsa to dip chips in for a snack.Â I also love to use it on fish or shrimp tacos.Â You can half the recipe if you don’t want leftovers.Â Also using tomotillos is optional.Â I’ve used red tomatoes before and it still tastes delicious.