Delicious.

We have perfected our costa vida recipe. Ok. I lied. We don't have a perfect pico de gallo recipe yet. But the rest is wonderful. We made it last week and have been eating leftovers like crazy. These are not the kind of leftovers that you dread either. These are delicious, look-forward-to, leftovers. I promised i would post the recipes, so here they are: (I included a pico recipe, even though I didn't love it, I actually don't really like costa's pico either) (also, Andrew was the tortilla maker, I'll get the tortilla recipe from him and post it).

Pork:
Put roast and chopped carrots, onions, diced green chillies and water in crock pot overnight (in sealed bag on low setting).

Separate pork from the rest and shred.
Sauce:
La Rosarita Enchilada sauce
about ¾ cup brown sugar (add according to taste)
Bottle of Dr. Pepper (maybe coke)
Salt
(Maybe Cayanne or Serrano peppers)



Dressing:

2 tomatillos
1 cup mayo
1 cup buttermilk
1 packet hidden valley buttermilk ranch
½ bunch cilantro (just the leaves, chopped)
1 large garlic clove minced
½ a lime, squeezed
1 jalapeno (seeded and chopped, but use gloves because your hands will burn...personal experience)

Put all in a blender and mix well.


Cilantro-Lime Rice:

3 cups uncooked rice
1 can chicken broth
2 tbsp butter
2 tbsp lime juice

½ bunch cilantro (just leaves, chopped)
3 tbsp sugar
2-3 limes, juiced

put top ingredients in rice cooker. Stir bottom ingredients together and mix in with a fork when rice is done.


Black Beans:

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice (i used tomato paste and just added water)
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.


Pico de Gallo:


Ingredients:
2 firm Roma tomatoes
1/2 of a medium onion
1 jalapeno (seeded)
1 small bunch of cilantro
juice of 1/2 a lime
salt

Dice tomatoes, onions, and jalapeno. You want them in nice little same-sized pieces (smaller jalepeno pieces). Gently mix together tomatoes, onions, and jalapeno. Tear steams off of cilantro. Give the cilantro a rough chop, then add to the bowl. Squeeze juice of 1/2 a lime over the mixture and salt to taste.


It seems like a lot of preparation, but it is totally worth it. Especially if you make a lot and use it for a couple meals. We had a lot of fun cooking together :)