Classic recipe: Slow-Cooked Beef Barbacoa. Serves 6.
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 or 4-quart slow-cooker. Cover tightly; slow- cook on low until meat is fork-tender, 6 to 8 hours.