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This month we celebrate our succulently tender and authentically seasoned, slow cooked Barbacoa Meats - the latest edition to our Pioneer Canyon™ range!
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...
To use, just defrost & gently shred the oh-so tender meat with a fork - the applications are limitless.
Please find below a list of our current Barbacoa range as well as some mouth-watering menu ideas to inspire you this month.
*Buy 5 boxes (10 x 1kg bags) of barbacoa to get 1 box for free. Orders must be placed in July 2011 to qualify for this promotion.
 Chicken Barbacoa
Tender, succulent chunks of deboned, glazed & cooked chicken. Seasoned with a secret authentic blend of spices. Packaged in convenient 1kg vacuum sealed bags. Product is frozen. 10 x 1kg units per case. 9 cases per layer. 54 cases per pallet. Click here for more info
 Pork Barbacoa
Tender, succulent chunks of deboned and glazed cooked pork. Seasoned with a secret authentic blend of spices. Packaged in convenient 1kg vacuum sealed bags. Product is frozen. 10 x 1kg units per case. 9 cases per layer. 54 cases per pallet. Click here for more info
 Beef Barbacoa
Tender, succulent chunks of deboned and glazed cooked beef. Seasoned with a secret authentic blend of spices. Packaged in convenient 1kg vacuum sealed bags. Product is frozen. 10 x 1kg units per case. 9 cases per layer. 54 cases per pallet. Click here for more info
- An incredibly versatile product that will be used by deli's, cafe's restaurants, caterers and manufacturers
- Conveniently vacuum packed in 1kg bags
- Defrost overnight in chiller to use in any dish requiring cooked barbacoa meat
- No cooking required - simply reheat
- Shelf life of about 1 year when kept frozen
- Authentic seasoning made with secret recipe
- No allergens or additives
 BARBACOA BURRITOS
Ingredients
Chicken, Beef or Pork Barbacoa
Pico de Gallo Salsa (SALSAC)
Refried Beans (REFRIA)
Easy Cook Long Grain Rice
Sour Cream
Santé Fe Style Guacamole (GUACAC)
Grated Monterey Jack Cheese (MONTEE)
Instructions
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In a large sauce pan prepare the Rice. Combine the water, Rice, Salt and Butter.
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Bring the water and Rice to a boil and then cover.
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Reduce the heat to low and simmer for 20 minutes.
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To make your Burrito, start with a warmed flour tortilla.
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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
 
CELEBRITY RESTAURANT "BARBECOA"
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
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