Cafe Rio Chile Roast Beef

Cafe Rio Copycat Recipe

2 pound boneless beef roast (chuck or rump roast, fat trimmed)
1 envelope dry beefy onion soup mix
1 (15 oz) can green chili enchilada sauce
3 cloves minced garlic
1 cup water

Place all the chili beef ingredients in a crockpot low, for 8-9 hours or until fall-apart tender. Remove from juice and shred with a fork. Pour 1/2-1 cup cooking juices over meat to keep moist; set aside remaining broth for use with beans.

Cafe Rio Copycat Recipe

Makes 6 Large Burritos

1 (16 oz) bottle green salsa or chili Verde salsa
1 (15 oz) can green chili enchilada sauce
2 1/2 cups shredded Monterey Jack cheese (or 4 cheese Mexican blend)
6 extra large flour tortillas
Cafe Rio Cilantro Rice
Cafe Rio Beans
Cafe Rio Pico de Gallo
Shredded Romaine lettuce (coarse shred)
Lime wedges to garnish

Stir together green chili enchilada sauce and green salsa, set aside. For easy rolling, warm tortillas and place one in a 9-inch pie plate. Place 1/2-cup each rice and beans and 3-oz beef in the center of tortilla; 1/4 cup cheese and enchilada sauce. Fold sides in and roll burrito. Add 1/4 cup enchilada sauce over top and sprinkle with additional 1/4 cup cheese. Heat until cheese is melted and filling is hot through, in a preheated 350 degree oven (about 5-10 minutes) or in microwave 2 minutes on high. Serve with shredded lettuce and fresh salsa.

Notes:  Burritos may be assembled (except for enchilada sauce and cheese on top) then frozen for later use. Thaw, add enchilada sauce and cheese to the top and heat through.

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