Fabuless Freezer Cooking: Cafe Rio Style Burritos

5 / 5 (1 review)

By now hopefully you have been keeping up with our amazing Freezer Meal Cooking Series, but if not don’t waste anymore time.  You can just click to see the start of this series with links to all of the fantastic posts and information about how to get started.  We help get you started by explaining how to put together a freezer cooking group, how to grocery shop, and even how to organize your group on cooking day.  This is another great recipe you can add to your list of fun options to feed your family.  In fact, this recipe actually makes enough pork for two nights worth of meals!  The best part as that most of the cooking happens in your slow cooker so you can actually have this cook all day while you take care of all of the other things on your to do list before it is time to put together your delicious burritos!  I love the tenderness you get from cooking your pork roast in the slow cooker as well and the Dr. Pepper helps break it down even more.  Plus, the flavors are absolutely amazing.  Once you prepare the rice using the chicken bouillon, minced garlic cloves, diced green chili’s, chopped cilantro, salt, butter and chopped onion instead of just regular water you will be completely hooked!  I don’t think I have ever cooked rice without adding ingredients to it since this recipe came along.

To prepare these for the freezer:
Completely prepare your burritos and roll them seam side down.  You can choose to put them in a plastic freezer bag or if you have a foil tray that would also work perfectly.  Once prepared simply stick in the freezer until you are ready to eat.  To prepare for dinner simply pull out your burritos and cook at 350 degrees for one hour to heat through.  Once they are thoroughly heated then cover with the cheese and set your oven to broil to brown the cheese.

 

cafe rio style burrito and salad

 

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

Fabuless Freezer Cooking: Cafe Rio Style Burritos

5 / 5 (1 review)
Prep Time: 20 minutes | Cook Time: 6-8 hours
Yield: 3 lbs | Serves: 12

Ingredients

  • 3 lb Pork Roast
  • 1 can Dr. Pepper
  • 1 cup brown sugar
  • 1 cup salsa
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1 can black or pinto beans, rinsed and drained
  • 1 can red enchilada sauce
  • Mexican style cheese
  • Tortillas
  • Rice
  • 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

Instructions

  1. Place pork in the crock pot.
  2. Then add the Dr. Pepper, brown sugar, salsa, garlic powder, ground mustard, and salt and pepper as desired.
  3. Cook on low for 6-8 hours.
  4. Shred pork with about an hour left to cook.
  5. Do as much rice/water that you need for your family.
  6. Once the water boils, add the rice and chicken bouillon, minced garlic cloves, diced green chili's, chopped cilantro, salt, butter and chopped onion.
  7. When you are ready to make your burritos, just layer them.
  8. One layer of pork, then rice, then beans.
  9. Wrap your tortilla and place seam side down.
  10. Cover burritos with enchilada sauce and sprinkle with cheese.
  11. Cook under the broiler until cheese is bubbly.
  12. Enjoy!

Recipe Source: Our Family Treat

Comments & Reviews

  • Cathy

    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!

  • Bethany

    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!

  • TeacherLaLa

    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!

  • Beth

    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!

  • Colleen

    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!

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