Frontera Sauce Slow Cook Barbacoa Red Chile Beef Mild Pouch - 8 Oz
Serving Size: 2tbsp
Servings Per Container: 7
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 360mg||15%|
|Total Carbohydrate||Amount Per serving 3g||1%|
|Dietary Fiber||Amount Per serving <1g||2%|
|Sugars||Amount Per serving 2g|
|Protein||Amount Per serving 0g|
Water, Roasted Tomato, Apple Cider Vinegar, Chipotle Chiles in Adobo (Chipotle Chiles, Tomatoes, Salt, Paprika, Vinegar and Spices), Ancho Chile, Dark Brown Sugar, Guajillo Chile, Salt, Garlic, Tomato Paste, Cumin, Oregano, Cinnamon.
Slow Cook Sauce, Red Chile Barbacoa, Mild
Seasoning for beef. With roasted tomato + chipotle. Perfect for tacos. Gourmet Mexican from Chef Rick Bayless. Barbacoa, chile-marinated, pit-roasted meat is beloved throughout Mexico for its rich, tender, goodness. At home, our blend transforms beef chuck roast into beautiful barbacoa. No pit needed. Rick Bayless: Award-winning chef, author, host of Public Television's Mexico - One Plate at a Time and winner of Bravo's Top Chef Masters. Call with comments 800-509-4441. All natural. No preservatives. No gluten ingredients used. Not intended for microwave use. fronterafiesta.com for recipes and entertaining ideas from Rick Bayless and Frontera.
Directions Classic Recipe: Serves 6. Slow-Cooked Beef Barbacoa: 2 lbs boneless beef chuck roast, cut into large chunks; 1 medium red onion, thickly sliced; 1 pouch Frontera Barbacoa Slow Cook Sauce. 1. Heat: Preheat oven to 325 degrees. 2. Slow Cook: Heat 2 Tbs oil over high heat in 4-quart Dutch oven. Add beef; cook until browned on all sides. Stir in onion, sauce and 1-1/2 cups water. Cover tightly; put into oven. Bake until fork-tender, usually 2 to 2-1/2 hours. 3. Serve: Skim fat from pan juices. Use a fork to pull meat into large shreds. Mix meat with pan juices. Season to taste with salt. Serve in warm tortillas with chopped cilantro. Alternatively, brown beef in oil in a large skillet. Put beef, onion and sauce into 3 to 4-quart slow-cooker. Cover tightly; slow-cook on low until meat is fork-tender, 6 to 8 hours.
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