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.
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.
Always refer to the actual package for the most accurate information