costa done at home, to perfection

Blake gave one request for dinner last week for the upcoming week for Costa/Cafe Rio done at home. Obviously I was up for the challenge in hoping I would hit the nail on the head, and it sure did. The best. I've done different recipes and nothing was JUST like it, and if that is what you are expecting thats what you better give! So here is the clone recipe for Costa done at home and done right!


Cilantro Ranch House Dressing:
{make this one in the morning so it can set and marinade all together}

1 packet of Ranch Seasoning (Hidden Valley) NOT BUTTERMILK PACKET
2 tomatillos {husked and diced}
1 jalapeno {remove seeds and membrane and dice}
1/2 bunch of cilantro {about 1 cup of chopped cilantro}
1 juicy lime
1 cup of mayo {i used reduced fat and it was still the best}
1 cup of low fat buttermilk
1 garlic clove chopped

Put all in food processor and blend! You can tweek this to however your palate likes! Ps. right when its done, if it tastes like something is a little off {it just has to let the flavors soak together because it's seriously perfect, promise!}

Green Sauce {Mild}:
1 small can diced green chilies
1 7 oz. can Salsa Verde {any green enchilada sauce}
1/2 c. chicken broth
1 tsp. sugar
1 tsp. salt

Put all ingredients into a sauce pan and let it boil for 3-4 minutes and reduce to simmer for 20, smother the burritos and you are winning
NOTES: For the flour tortillas I bought the pre-made raw tortillas that you cook yourself at home that you typically find by the cheeses, they're spot on!

Sweet Pork:
2 pounds pork (we use boneless pork rib meat)
2 20 oz bottles of Coke (NOT diet)
1/4 cup of brown sugar
1/4 cup of water
1 4oz can diced green chilies
1 10oz can red enchilada sauce {any sauce will do, just medium heat}
1 cup of brown sugar
1/4 tsp of garlic salt

Put a bottle of Coke and 1/4 cup of brown sugar in durable ziploc gallon bag and add pork to bag and let marinade for 3-4 hours. Drain marinade from bag and only put the marinaded pork in the crock pot with 1/2 the second bottle of coke, 1/4 cup of water and garlic salt. Set on high for 2-3 hours depending on how hot your crock pot gets. {mine gets flaming hot and i only had my pork on high for two hours} or on low for 4-5 hours. Remove the pork only and put in kitchen aid if you have one with the metal attachment and turn on a medium speed to shred the pork to perfection {my favorite trick} or just shred the pork yourself, either works! Put shredded pork back into the crock pot {your sauce should still be in the crock pot, don't drain that goodness!} While the pork is shredding put the enchilada sauce, remaining half of the Coke, 1 cup of brown sugar, and the diced green chiles in the food processor and add it to the crock pot with everything else! Set on low for 2 hours and it's ready to serve! {For the last hour I had it on keep warm so it didn't dry out because my crock pot is crazy hot} ENJOY!

Rice:
1 cup of rice {i used brown long grain, you can obviously use the white rice just be sure to do long grain rice}
1 can (15 oz) chicken broth
2 cloves of garlic, diced finely
1 teaspoon unsalted butter
1 teaspoon freshly squeezed lime juice {about half a lime}
1 cup of water
1 Tablespoon freshly squeezed lime juice
1 teaspoons sugar
3 Tablespoon fresh chopped cilantro
1/2 teaspoon of salt

In saucepan add rice, chicken broth, garlic, butter, teaspoon of lime juice, water and salt. Let it come to a boil and let boil for 5 minutes. Cover and reduce to low for 20-25 minutes. While that is cooking add sugar, cilantro, Tablespoon of lime juice into a bowl and pour it over the rice after the rice is cooked, fluff with a fork to incorporate! Let it set for another 5 minutes and serve.

Black beans:
1 cup of tomato juice
1 can of black beans rinsed and drained
1 Tablespoon of olive oil
1 garlic clove diced finely
1/2 teaspoon of cumin
1/2 teaspoon of salt

In a saucepan, cook garlic and cumin in the olive oil over medium heat until you can BARELY start to smell it {DO NOT LET IT BURN} be careful, nothing is worse than burnt garlic {i've done it before, ruins it all} Add the black beans, tomato juice, and salt to the pan. Stir it until its warmed through. Let it simmer for 15 minutes. Let it set for 5-10 minutes to marry together!

Pico De Gallo:
2 diced tomatoes {take out the seeds}
1/2 cup of a yellow onion diced
1/2 cup of chopped cilantro
pinch of salt
half of a lime {squeeze juice over mixture}
ree drummond taught me that the perfect pico has equal parts of everything and she was right, duh.

Make the burrito! Gently cook through the tortilla so it's golden on each side and side able to be folded for the burrito. Remove the cooked tortilla to the plate, add shredded cheese to the tortilla. Add rice, beans, pork and a little more cheese {get the mexican shredded blend bag of cheese} Fold the burrito and add the green sauce to smother and top with a cheese. Warm it through in the microwave to melt cheese. Add the cilantro ranch off to the side with the pico and lettuce. It's a perfect recipe! Hope you enjoy it! Ps. if you want to make the salad just get some green leafy lettuce NOT ICEBURG and chop and make your salad, top it with parmesan cheese and pico and tortilla strips!

thank you for reading 

I am really excited to get this blog rolling and improving over time!

xo, jules