Cafe Rio Tacos

Meat:
4 Pounds Boneless Skinless Chicken or Pork Loin
1 1/2 Cup Brown Sugar
1 1/2 Cup Salsa
1 Can Cola Beverage or Root Beer

Put everything into the crock pot for 8 hours on low. Remove meat and shred. Skim fat off juices. Put meat back into crock pot and let juices absorb into meat. Works well to make ahead and freeze.

Cilantro Ranch Dressing:
1 Package Hidden Valley Ranch Dressing Mix
3 Tablespoons Salsa Verde
1/2 Teaspoon Tabasco Sauce
1/2 Bunch Fresh Cilantro
2-3 Small Cloves Garlic
3/4 Cup Mayonnaise
2/3 Cup Sour Cream
Grated Lime Peel and Juice From One Lime
Buttermilk to Thin to Correct Consistency

Place all ingredients into blender and mix until smooth.

Cilantro Lime Rice
1 Cup Uncooked Converted White Rice
1 Teaspoon Butter
2 Cloves Garlic, Minced
1 Teaspoon Grated Lime Peel
1 Can (15 ounces) Chicken Broth
1/4 Cup Water
2 Tablespoons Freshly Squeezed Lime Juice
2 Teaspoons Sugar
3 Tablespoons Freshly Cilantro, Chopped

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Assembly for Salad or Tacos:
Lettuce
Chicken or Pork
Purple Onion, Chopped
Tomatoes, Diced
Fresh Cilantro, Chopped
Cheddar Cheese, Grated
Sour cream
Salsa
Cilantro Dressing
Cilantro Lime Rice

Serve over tortilla chips or flour tortillas.