Saturday, September 11, 2010
Cafe Rio Dressing
This dressing is a must have to top on the Cafe Rio chicken and pork. I even used as a topping on my Shredded Beef Enchiladas. (much better with the dressing)It keeps very well for a few months. Great for salads and any Mexican dish.
2 cups prepared Ranch Dressing (I usually use a packet of Hidden Valley Ranch buttermilk mix)
1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
2 large or 4 small tomatillos
1/2 tsp. minced garlic
2 T fresh lime juice
1 tsp. Green Tabasco sauce
Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.
Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped. (If you don't have a food processor, I'd chop all ingredients well by hand and then blend dressing in a blender.)
Add tomatillos, garlic, lime juice, and Green Tabasco sauce to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.