Product Focus: Barbacoa Meats

admin posted on July 06, 2011 08:49

We are celebrating our succulently tender and authentically seasoned, slow cooked Barbacoa Meats - the latest edition to our Pioneer Canyon™ range - by offering you a 20% discount on all orders placed in July 2011!

Barbacoa is a cooking method that involves the slow-cooking of meat over an open fire. This method originated from the Caribbean where it was used by the Taíno people to tenderise and flavour meat.

In addition to making delicious pizza toppings and sandwich/wrap fillers, Barbacoa meats can be used to make many crowd-pleasing mexican dishes including Tacos, Nachos, Enchiladas, Taquitos, Tamales, Tortillas, Salpicon (Spicy Mexican Beef Salad), Chimichangas, Chili Con Carne, Chilaquiles and Burritos...

Please find below a list of our current Barbacoa range as well as some mouth-watering menu ideas to inspire you this month.

Please call +44 (0) 8707 552210 to order a sample. For more

*Buy 1 case (10 x 1kg vacuum sealed bags) of Chicken, Pork or Beef Barbacoa and get 20% off. Orders must be placed in July 2011 to qualify for this promotion.

Chicken Barbacoa

Tender, succulant chunks of deboned, glazed & cooked chicken leg meat. Seasoned with a secret authentic blend of spices. Packaged in convenient 1kg vacuum sealed bags. Product is frozen. Click here for more info

July Offer Price £7.56/kg - Normally £9.45kg

Pork Barbacoa

Pork Barbacoa

Tender, succulant chunks of deboned and glazed cooked pork leg meat. Seasoned with a secret authentic blend of spices. Packaged in convenient 1kg vacuum sealed bags. Product is frozen. Click here for more info

July Offer Price £6.87/kg - Normally £8.59kg

Beef Barbacoa

Beef Barbacoa

Tender, succulant chunks of deboned and glazed cooked beef leg meat. Seasoned with a secret authentic blend of spices. Packaged in convenient 1kg vacuum sealed bags. Product is frozen. Click here for more info

July Offer Price £11.16/kg - Normally £13.95 kg

Please call +44 (0) 8707 552210 to order a sample.

CELEBRITY RESTAURANT "BARBACOA"
Chef Jamie Oliver and barbeque expert Adam Perry Lang have paired up to launch 'Barbecoa Restaurant and Butchery' near St. Paul's Cathedral in London. Barbacoa inspired dishes on their current menu include:

PULLED PORK SHOULDER
Served with Coleslaw, BBQ Sauce & Jalapeño Cornbread @ £16

BARBECOA BURGER
Served with Westcombe Cheddar, Smoked Bacon, Sweet Onions, Pickles & Chips @ £16. See recipe

BARBACAO BURRITOS

INGREDIENTS

Chicken, Beef or Pork Barbacoa
Pico de Gallo Salsa (SALSAC)
Refried Beans (REFRIA)
Easy Cook Long Grain Rice (BALIAA)
Sour Cream (SOURCC)
Santé Fe Style Guacamole (GUACAC)
Grated Cheddar (CHEDDA)

INSTRUCTIONS

In a large sauce pan prepare the rice. Combine the water, rice, salt and butter.
Bring the water and rice to a boil and then cover.
Reduce the heat to low and simmer for 20 minutes.
To make your burrito, start with a warmed flour tortilla.
Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo. If you’d like cheese, guacamole and/or sour cream, place that on top.
Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go.

BARBACOA TACOS

INGREDIENTS

Chicken, Beef or Pork Barbacoa

Taco Shells (TACOSA)

Avocado Halves (GUACAD)

Pico de Gallo Salsa (SALSAC)

Black Olives (OLIVEB)

Shredded lettuce

INSTRUCTIONS

Slice the avocado halves as well as the black olives. Simply put all the ingredients into a taco shell and its ready to serve.

Please call +44 (0) 8707 552210 to order a sample.