Fabuless Freezer Cooking: Cafe Rio Style Burritos

May 5, 2010 8 Comments

1 Family

Meat

3 lbs Pork Roast
1 can Dr. Pepper
1 cup brown sugar
1 cup salsa
1 teaspoon garlic powder
1 teaspoon ground mustard
salt and pepper

Rice

3 c. rice
3 c. water
2 teaspoons chicken bouillon
2 garlic cloves-minced
1 can diced green chili’s
1/2 cup chopped cilantro
1/2 teaspoon salt
1 tablespoon butter
1/4 cup chopped onion

Additional Ingredients Needed

1 can black or pinto beans
1 can red enchilada sauce
Cilantro
2 c. Mexican style cheese
1 Package Large Tortillas

cafe rio style burrito and salad

6 Families

Meat

18 lb. Pork Roast
6 cans Dr. Pepper
6 cups brown sugar
6 cups salsa
6 teaspoons garlic powder
6 teaspoons  ground mustard
salt and pepper

Rice

18 c. Rice
18 c. Water
12 teaspoons chicken bouillon
12 garlic cloves-minced
6 can diced green chili’s
3 cup chopped cilantro
3 teaspoon salt
6 tablespoon butter
1 1/2 cups chopped onion

Additional Ingredients Needed

6 cans black or pinto beans
6 cans red enchilada sauce {optional}
Cilantro
12 c. Mexican style cheese
6 Packages Large Tortillas

To Freeze

All we are preparing beforehand is the meat.  Other than fresh cilantro, the rest of the items we will make sure each person has, measured and ready.  But the rice and assembly will wait until preparation!

To Prepare Meat: Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook.  Once done, let cool and place in freezer bags for storage.

To Prepare After Freezing

Thaw and heat meat.

Rice: Once the water boils, add the rice and remaining “rice” ingredients.  Prepare as rice package directs.

Once meat and rice are hot and ready, layer burritos on a tortilla. One layer of pork, then rice, then beans. Wrap your tortilla and place seam side down.   Cover with enchilada sauce and sprinkle with cheese. Cook under the broiler until cheese is bubbly.

This recipe is from http://cucinafamiglia.blogspot.com/search/label/pork

Comments

  1. Oh my goodness. These were amazing. i used 1/2 the brown sugar. next time i will use diet dr. pepper & maybe 1/4 cup of brown sugar. My DH has issues with to much sugar. i will not use green chillies & cilantro because of the kiddos. but I will have it for the adults. Thank You!

  2. I made these tonight and used maple syrup on top instead of enchilada sauce. It was amazing!! I probably used 1/2 cup of maple syrup on the whole pan and then topped it with the mexican cheese. Yummy!

  3. TeacherLaLa says:

    Just have to say that these were amazing! I used chicken instead, and wild rice for the recipe. Oh my, I can’t wait to eat these leftovers!

  4. Bethany says:

    These are amazing!! I used 3 cups of (dry) brown instant rice and it was just the right amount! I also used pinto beans; skipped on the cilantro (don’t like it) and the green chilies (little kids…you get the idea :P); and mixed the meat, beans, and rice together before putting them in the tortillas. They had a great flavor even without the cilantro and chilies and my 2 kids even liked them :). I will definitely be using this recipe again! Thanks for all the great recipes and tips! Love the site!

    • Bethany says:

      just to clarify. I used 3 cups of dry rice and then cooked it….I didn’t use dry rice in the burritos :P

  5. Be sure to follow the directions for your brand of rice. Mine is a “non-instant” rice so you have to do 6 cups of boiling water to 3 cups of rice. I had tons of rice left over, so I may half it next time (unless you want more rice as a side?).

    This dinner was amazingly fabulous!!! I bought the raw tortillas from Costco and cooked each one before rolling the burrito. It was sooo dang good! PLUS I got 16 burritos out of it!!! (They were taco sized burritos though).

    Thanks for sharing this one AJ!

Trackbacks

  1. [...] Rio Style Burritos-Our absolute favorite!!  you can find the recipe here.  You will regret it if you don’t try [...]

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