Cafe Rio Sweet Pork Tacos (with black beans & cilantro/lime dressing)

    

(Serves 7-8)

Small, Simple version of Black Beans:

3 ½c. cooked black beans (2 cans)

½ T. olive oil

3/4 t. minced garlic

1 t. cumin

1c +2 T. tomato juice 

3/4 t. salt (½ t. if using canned beans)

1/8 t. pepper

3 T. chopped cilantro

(Serves 12-14)

BLACK BEANS from scratch:

2 c. dry black beans   (6c. cooked)

6 c. water

1 t. canola oil

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1 T. olive oil

1 1/4 t. minced garlic

1 1/2 t. cumin

2c. blended tomatoes 

(or tomato juice)

(or 1 can tomato sauce + 1 c. water)

1 1/4t. - 1 ½ t. salt 

1/4 t. pepper

1/3 c. fresh cilantro 

Directions:

1. Soak beans in water for 6-8 hours

2. Pressure cook on high with canola oil for 10-15 min

3. Drain water off beans.

4. Saute olive oil and garlic on medium heat for a couple of minutes

5. Stir in cooked beans and remaining ingredients

6. Simmer for a 10-20 minutes

7. Serve over rice or on tortillas 

 (cilantro lime rice)

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(# People you are serving /4 = # pounds of pork)

SWEET PORK Recipe: (Serves 24-32)

My Own Healthy Version:

4 lbs pork (8c cooked)

4 c. salsa

1 c. brown sugar

2 T. taco seasoning (2t. chili powder + 2t. cumin + 2t. paprika)

Common Coke Version:

6 lbs. pork roast (about 2c. cooked)

1 16 0z bottle La Victoria red taco sauce (I usually get medium)
1 can coke (I usually buy the Mexican coke in a glass bottle)

2 cups brown sugar

-Cook roast in the crock pot with a little water on low for 6 hours or longer. 

When it is done you will be able to shred it easily with a fork. 

Then add the rest of the ingredients and let cook for one more hour.

Simple Meat to go with it:

Nonsweet:                                     Sweet:

2 c. chicken or pork             2 c. chicken or pork (1lb)

1 T. taco seasoning             1 c. salsa + ½ T taco seasoning

 1/4 t. salt                            1/4 c. brown sugar

Cilantro/Lime Dressing

1 ½ c. ranch dressing   (see my homemade version: healthy ranch dressing )

2 tomatillos, diced (or green tomatoes)

1T. fresh lime juice

½ t. minced garlic

5 stalks cilantro

1/2 jalepino pepper, deseeded

(blend in blender)

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(# People you are serving/4 = # Cans of black beans  OR

# People / 7 = # Cups of Uncooked (dry) Beans)

BIG BATCHES of BLACK BEANS

Serves:

28-32               42-48                 56-64         

8 cans            12 cans         16 cans black beans

14c cooked     21 c cooked    28c cooked

(4 2/3c. dry)    (7c dry)           (9 1/3c dry)

(14 c. water)   (21c water)      (28c water)

(½ T oil)           (4t oil)             (1½ T oil)

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2 T. olive oil     3T olive oil       1/4 c. olive oil

1 T garlic          5t  garlic           2T. minced garlic

4 t. cumin          2T cumin         2T+2t cumin

4 ½ c. Tj.          6 3/4c. Tj.       9 c. tomato juice 

(3/4 can).         ( 1+can)          (1½  46oz cans)

1 T. salt             1½ T salt.          2 T. salt

(half the salt if using canned beans)

½ t. pepper         3/4t pepper     1 t. pepper

3/4 c. cilantro     1c cilantro       1 ½ c. cilantro 

(1 bunch of cilantro is about 1c chopped)

1. Soak dry black beans and water overnight (12 hours) in a large, covered pot.

2. Bring to a boil with lid on, then simmer with oil, lid on for 1 ½ hours -until beans are soft

(Or crockpot 4-5 cups of beans on low for 8-9 hours in a 6 quart crockpot. No need to pre-soak them.  If you do, the cooking time will be around 6 hours.)

3. Drain water off beans.

4. Saute oil and garlic on medium heat for a couple of minutes

5. Stir in cooked beans and remaining ingredients

6. Simmer for a 10-20 minutes

7. Serve over rice or one tortillas  

(the higher amounts are determined if serving it with meat.  

If beans are the only protein, use the lesser amount)

8. To serve 120, cook 2 huge pots of the Serves 56-64