Beef Asada - Mix & Match
A vibrant trio of chili peppers (chipotle, jalapeno and guajillo) and a splash of citrus (orange and lime) awaken the sweet and spicy barbecue sauce that gives this Latin favorite its kick. The tender beef is sous-vide to perfection with potatoes and bell peppers. Beef raised without antibiotics. Heat and serve.
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Ingredients and Instructions
INGREDIENTSbeef, potatoes, onions, green bell peppers, red bell peppers, asada sauce (orange juice, lime juice, onions, chipotle chili peppers in adobo (chipotle peppers, tomato puree, paprika, sugar, iodized salt, onions, sesame oil, distilled vinegar, garlic, bay leaves, oregano), green bell peppers, garlic, modified corn starch, cilantro, worcestershire sauce (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract), lime puree, salt, guajillo chili, xanthan gum, sugar, cumin. CONTAINS: FISH (ANCHOVIES).
HEATING INSTRUCTIONS Must be heated before eating. From frozen: POUCH IN WATER: Bring a medium pot of water to a boil. Reduce heat to just below a simmer (185°F). Slip pouch into water for 15-17 minutes or until internal temperature reaches 165°F. Carefully remove pouch, cut open and pour into a bowl. MICROWAVE: Make a 1" slit on top of pouch. Place pouch in a microwave-safe container. Heat on high for 4-6 minutes or until internal temperature reaches 165°F. Carefully cut open pouch and pour into a bowl. Pouch and contents will be hot. Do not heat pouch in conventional or toaster oven.