Does anyone else crave Cafe Rio's Creamy Tomatillo Dressing when they're away from Utah? I do, and finally my sister found the recipe, which we've pretty much had a batch of in the fridge since I got it from her several weeks ago.
Creamy Tomatillo Dressing
1 c. mayo or sour cream
1 c. milk or buttermilk
1 envelope Ranch dressing mix
2 or 3 tomatillos
1/2 to 1 bunch cilantro
1 to 3 garlic cloves
dash of lime juice
1 jalapeno or dash of cayenne pepper (for less heat)
Combine all in a blender; puree away; stores in the fridge for a good long time. Also good on any green salad - not just tacos. We eat it almost every night!
And, for those of you looking to use less meat (I know - that's none of us, but lentils are practically free, and SO healthy!) try this filler for tacos.
Lentil Tacos
1 c. diced onion
1/4 c. diced celery
3 cloves minced garlic
1 T. olive oil - simmer till softened; then add
1 c. dry lentils
1 T. chili powder
2 t. cumin
1 t. oregano
1 to 2 c. broth - cook covered 20 mins; remove lid and add
1 c. salsa - cook another 10 mins, stirring often (option: add a handful of minced raisins - it's actually really good)
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