Our Version of Cafe Rio’s Sweet Pork Burrito

I made Cafe Rio salads the other night (click HERE to see the salad recipe) but of course my husband didn’t want a salad… he wanted a burrito. He wanted it with the green, medium, enchilada sauce which I have never attempted until now. It took a few tries but I think I got it right. He said this sauce tastes just like the sauce at Cafe Rio or Costa Vida… just a tiny bit spicier, which he liked. I tried it myself and thought it tasted great! If you look at the picture, you can tell the sauce even looks like the actual Cafe Rio sauce. Try it out for yourself and let me know what you think!

For the sauce:
1 small can diced green chilies
1 7 oz. can Salsa Verde (I used “Embasa” brand)
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance (My husband said it tasted even better the next day after all the flavors had settled). Just reheat in the small saucepan before serving.

For the burrito:
1 LARGE tortilla shell (click HERE)
1 large scoop rice (click HERE)
1 large scoop beans (click HERE)
1 large scoop sweet pork (click HERE)
Shredded Monterey Jack cheese, to taste
Green Enchilada Sauce (see recipe above)
Lettuce
Pico de gallo
Guacamole (click HERE)
Sour cream

Roll up rice, beans, pork and cheese in large tortilla shell to form the burrito. Slather with a big ladle full of the green enchilada sauce and top with additional Monterey Jack cheese. Place in the oven at 450-degrees until cheese is melted. Serve with lettuce, pico de gallo, guacamole, and/or sour cream.