Frontera Taco Skillet Sauce Seasoning for Chicken New Mexico Medium Description
Gourmet Seasoning from Chef Rick Bayless
New Mexico Taco Skillet Sauce
Amp up your tacos by adding fresh flavor. All it takes is a pouch of Frontera Taco Skillet Sauce warmed with browned meat or chicken.
Brown a little chicken, mix in this savory seasoning - aromatic with the richness of mild New Mexico chile - then wrap the delicious mixture in warm tortillas. It's like taking a trip to the Southwest without leaving home.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 2 Tbsp. (30 g)
Servings per Container: About 8
|Amount Per Serving||% Daily Value|
| Calories from Fat||5|
|Total Fat||0.5 g||0%|
| Trans Fat||0 g||0%|
| Cholesterol||0 g|
|Total Carbohydrate||4 g||2%|
| Dietary Fiber less than||1 g||2%|
| Sugars||2 g|
|Protein lesst than||1 g|
Other Ingredients: Roasted tomato and fresh tomato, tomato juice, onion, tomato paste, garlic, chipotle peppers, salt, apple cider vinegar, evaporated cane juice, vegetable oil, agave nectar, smoked paprika, distilled vinegar, calcium chloride, citric acid, spices.
Not intended for microwave use.
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Baked Mexican Street-Style Corn on the Cob
You’re taking it to the streets. And your senses couldn’t be happier. You can smell sweet fried dough, see warm, gooey cheese and taste that ice-cold beer. When a festival is in town, you’re suddenly starving. But once the vendors pack up and the crowds clear out, where will you get your street-food fill? From your very own oven. While it looks like a decadent mess of maize, Mexican street corn – or elote – is a delicious 30-minute side dish. Smothered in mayonnaise, cotija cheese and chili powder, this is proof that Mexican corn on the cob is one recipe you can easily take from the streets.
4 ears corn
1 Tbsp. ghee
1/4 cup light mayonnaise
1/2 cup grated cotija
1/2 cup fresh cilantro, chopped
1 tsp. ancho chili powder
- Preheat oven to 400 degrees F. Bake corn for 25 minutes.
- In a small bowl, mix together ghee and mayonnaise.
- Once corn is cooked, spread ghee mixture on each ear and sprinkle with cotija, cilantro and ancho chili powder.