Frontera Red Chile Barbacoa Slow Cook Sauce with Roasted Tomato + Chipotle Directions
Slow-Cooked Beef Barbacoa
2 lbs boneless beef chuck roast, cut into large chunks
1 medium red onion, thickly slice
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 or 4-quart slow-cooker. Cover tightly; slow-cook on low until meat is fork-tender, 6 to 8 hours.