Salsa Del Rio - Riverfront School Student Made Sauces

NOTICE: Due to COVID-19 related challenges, the sale of Salsa Del Rio sauce packets is temporarily on hold.

Salsa Del Rio is a youth-involved business located at Looking Glass Riverfront School in Eugene, Oregon. Riverfront School is an accredited alternative school, offering education and vocational training for at-risk and out-of-school youth, ages 11-21. Riverfront’s mission is to “guide and support youth in developing the knowledge, responsibility, and the social skills necessary for productive citizenship.” All proceeds help to fund the school’s Small Business and Entrepreneurship Program.

About Salsa Del Rio

Salsa del Rio was created by Anita Sullivan while working as the Culinary Arts teacher at the Looking Glass Riverfront School. Anita’s family has been residents of New Mexico for centuries. It is from these roots that Salsa Del Rio was born. Anita continues to be involved in the student-run business, inspiring students and creating new delicious products.

Salsa del Rio is made and packaged by the students of the Small Business Program at Riverfront School. The business program is funded by a grant from the Oregon Youth Development Council, local school districts, and through sales of Salsa del Rio products.

GREENE CHILE CHICKEN ENCHILADA CASSEROLE WITH

SALSA DEL RIO’S NEW MEXICO GREEN CHILE MIX

1 package SALSA DEL RIO’S NEW MEXICO GREEN CHILE MIX

12 oz. Shredded chicken

1 # grated Monterrey jack cheese

1 small can of diced or chopped green chiles (Hatch are the best, and are available at many markets)

12 corn tortorillas

DIRECTIONS

Preheat oven to 400

Prepare one pack of SALSA DEL RIO’S NEW MEXICO GREEN CHILE MIX as directed

Shred the meat from the chicken and set aside

ASSEMBLY

Place 4 heated tortillas on the bottom of the dish (overlapping is ok)

Sprinkle 2 cups of chicken over the tortillas

Sprinkle on ½ cup cup of onion

Sprinkle on 1 cup of the cheese

Pour ¾cup of the sauce over all

Repeat this layer one more time

The top layer will be just…

4 corn tortillas, then 1 ½ cups of sauce and top with 2 cups of cheese

Bake in a 350 degree oven, covered for 30 minutes, and 15 minutes uncovered

CARNE ADOVADA WITH

SALSA DEL RIO’S NEW MEXICO GREEN CHILE MIX

Adovada also spelled adobada, means marinated. The process involves marinating meat in a chile/spice sauce, and then cooking the meat in the sauce. There are many versions of the sauce, but my Aunt Eva’s recipe was was the best I ever had. She used ground chile, which she ground herself, and spices. Our New Mexico Red Chile Sauce Mix makes a satisfying, less time consuming, version of her flavorful dish.

ALL YOU NEED IS SALSA DEL RIO’S RED CHILE SAUCE MIX

INGREDIENTS

Pork is traditionally used in this dish. It cooks low and slow, so a less expensive cut of meat works well.

1 package of Salsa del Rio’s Red Chile Sauce Mix

2 lbs. Cubed pork (strew meat works great)

DIRECTIONS

Prepare one package of Salsa del Rio’s Red Chile Sauce Mix, as directed. Let it cool before adding it to the meat.

Mix the meat and sauce in a large baking dish or casserole dish and cover.

Marinate, IN THE REFRIGERATOR, for 6 hrs to overnight

Preheat oven to 325

Put the dish in the in the oven and cook for 3-4 hrs., or until fall-apart tender.

PLEASE CHECK OUT OUR RECIPES FOR IDEAS ON WAYS TO USE CARNE ADOVADA