Cafe Rio Sweet Pork Burritos, smothered. When I lived in Utah and was going to school at BYU, this was one of my favorite places to eat. I’ve never had anything like it anywhere else. Some people argue that Costa Vida is better than Cafe Rio, but I think they’re close enough to the same that I don’t mind going to either. When we moved to St. Louis, for 3 1/2 years I was unable to satisfy my craving for Sweet Pork Burritos. We tried Q’doba and Chipotle, both good, both very different than Cafe Rio.
Finally, I decided if I wanted Sweet Pork Burrito’s in St. Louis (the copycat salad is good, just didn’t cut it), I was going to have to figure out how to make them. So I did. After some testing, some failures, and some successes, I finally created recipes for all the elements you would get at Cafe Rio. Only, I made everything better. Especially because I can make about 30 burritos for the cost of 4 in the restaurant.
So here’s how it goes down. First, you’ll need to make all of the elements before you can assemble the burritos. Click the links below for the recipes. Each one is really super easy to print, so go ahead and print them, you’ll be glad you did.
Pico de Gallo
Cilantro Lime Rice
Next, you’ll either need to make your own tortillas from scratch, or go the easy way like I do and get some Tortilla Land Uncooked Flour Tortillas. They are the bomb.com. I discovered them a couple years ago and I haven’t looked back since. No more of those thick, floury, dry, tortillas for me. Cook up a few tortillas, you’ll probably need around 16 (if using Tortilla Land, which are smallish).
You will also need some cheese. Either Monterey Jack or Mexican Blend is good. A two cup, pre-shredded, bag will be enough for about 16 burritos.
Check out the picture collage to see how to assemble. If you want to be really authentic, pick up some foil cake pans from the store to bake them in. Spoon a couple scoops of rice, then beans, onto a tortilla. Add a spoonful of salsa verde and a sprinkle of cheese. Last, and best, add a generous pile of sweet pork. Fold in the ends and roll up. Place seam side down in a greased pan. Spoon more of the salsa verde on the outside and sprinkle with cheese. Bake for about 10-15 minutes, or until the cheese is all melty. Serve with a generous pile of chopped lettuce and a giant scoop of pico de gallo. Die and arrive in Homemade Cafe Rio Heaven. You’re welcome.
- 1 recipe salsa verde
- 1 recipe pico de gallo
- 1 recipe black beans
- 1 recipe cilantro lime rice
- 1 recipe crock pot sweet pork
- 16-18 fresh tortillas
- 2 cups of montery jack or mexican blend cheese
- romaine lettuce, chopped
- Assemble the burritos by spooning a spoonful of rice, then black beans into a tortilla. Add some salsa verde, a sprinkle of cheese, and a generous portion of sweet pork. Tuck ends in and roll up.
- Place seam side down in a greased baking pan. Spoon more salsa verde over top and sprinkle with cheese.
- Bake for 10-15 minutes at 350 degrees, or until cheese has melted.
- Enjoy with a pile of romaine lettuce and generous scoop of pico de gallo.