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barbacoa recipes

A recipe card for Barbacoa recipes, with steps to make the sauce, cook and shred the meat, and serve and garnish, featuring a taco illustration at the top.

  • Ingredients

    • 1 packet Chicamonina® Barbacoa Taco Sauce Mix

    • 1 cup hot water

    • 2 pounds chuck roast, cut into 2-inch cubes

    Instructions

    1. Make the Sauce

    Combine Chicamonina® Barbacoa Taco Sauce Mix with 1. up hot water. Stir and set aside.

    2. Cook & Shred

    Sear the meat. Place in a slow cooker and stir in the prepared sauce. Cover tightly and cook until fall-apart tender:

    • 8.5 hours on Low

    • 4.5 hours on High

    Stovetop option:  Place meat and sauce in a tightly covered pot. Cook on low for 3 to 4 hours, or until tender.

    3. Serve & Garnish

    Serve on warm tortillas. Garnish with cilantro and diced onions.

  • Ingredients

    • 1 packet Chicamonina® Barbacoa Taco Sauce Mix

    • ¾ cup water

    • 1 (15 oz) can whole black beans, drained

    • 1 (20 oz) bag frozen pepper and onion blend

    • 8 oz cream cheese

    • 8 oz shredded Colby cheese

    Optional Add-Ins:

    • 1 cup drained corn

    • 2 cups shredded chicken

    Instructions

    Make the Sauce

    Mix 1 packet of Chicamonina® Barbacoa Taco Sauce Mix with ¾ cup water. Set aside.

    Cook the Base

    In a large skillet over medium-low heat, combine the pepper and onion blend with the taco sauce. Cook until tender.

    Reduce heat to low. Stir in cream cheese and black beans. Once cream cheese is melted, add shredded cheese.

    Bake

    Spread mixture into a 9 x 13 baking pan. Top with additional shredded cheese if desired.

    Bake at 350°F for 20 minutes or until bubbly.

    Serve with chips and garnish with cilantro, olives, onions, or tomatoes.

    Serves 8–10

  • Ingredients

    • 2 cups cooked Barbacoa (prepared using Three Simple Steps recipe)

    • 12 corn tortillas

    • 4 oz Colby Jack cheese, shredded

    Instructions

    1. Place a tortilla flat on a medium-heated skillet.

    2. Sprinkle shredded cheese over the tortilla and allow to melt.

    3. Add 2 spoonfuls of cooked Barbacoa meat

    4. Fold the tortilla in half and cook until the cheese is fully melted and the tortilla is lightly crisp.

  • HOMINY & PINTO BEAN SOUP, SONORA STYLE
    Made with Barbacoa Taco Sauce Mix
    Gluten Free | Mild (Not Hot)

    Ingredients

    • 1 packet Chicamonina® Barbacoa Taco Sauce Mix

    • 1 lb. chuck roast, cut into 1-inch pieces

    • 1.5 lbs. bone-in short ribs 

    • 32 oz beef broth

    • 1 (15 oz) can white hominy, drained

    • 1 (15 oz) can pinto beans, drained

    • 1 cup diced white onion

    • ½ cup chopped cilantro

    Instructions

    1. In a medium pot, mix 1 packet of Barbacoa Taco Sauce Mix with beef broth. Add meat and bring to a boil.

    2. Reduce heat to low and cook for 2.5 hours, or until meat is tender.

    3. Add drained hominy and beans. Allow the mixture to return to a simmer.

    4. Turn off heat and stir in diced onion and cilantro.

    5. Add a pinch of salt and a squeeze of lime juice if desired.

    Optional Toppings:

    • Sliced radishes

    • Jalapeños

    • Shredded cabbage

    Serves 10–12

    Other Suggestions:
     Use beef shanks, beef oxtails or neck bones for deeper flavor and more collagen.

Shredded beef brisket with lime wedges and cilantro garnished in a white ceramic bowl.
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carnitas recipes

Recipe for Carnitas Quesadilla with steps for cooking pork, building, and flipping quesadillas on a yellow background.

  • Ingredients

    • 1 packet Chicamonina® Carnitas Taco Sauce Mix

    • 1 cup orange juice

    • 2.5 lbs pork shoulder, cut into 2-inch chunks

    1. Make the Sauce

    Combine Carnitas Taco Sauce Mix with orange juice. Stir until smooth.

    2. Slow Cook & Crisp

    Place pork and sauce in a slow cooker. Cover and cook on High for about 4 hours, or until tender.

    Remove approximately 6 tablespoons of the warm liquid fat from the top. Heat a 12-inch nonstick skillet over medium-high heat and sear the pork in the reserved fat until browned on all sides.

    Drizzle with some of the remaining broth from the slow cooker to moisten if desired.

    3. Serve & Garnish

    Serve on warm tortillas. Garnish with salsa and pickled onions. Spoon extra broth over the top for additional flavor.

  • Ingredients

    • 1 packet Chicamonina® Carnitas Taco Sauce Mix

    • 1 cup orange juice

    • 1 lb ground pork

    • 1 (15 oz) can black beans, drained

    • 24 corn tortillas

    • 8 oz Colby Jack cheese, shredded

    Instructions

    Cook the Pork

    1. Mix Chicamonina® Carnitas Taco Sauce Mix with orange juice in a 2-quart pan. Add ground pork and cook on medium heat for about 20 minutes, or until fully cooked. Stir in drained black beans.

    Build the Quesadillas

    1. Place one tortilla on a medium-heat skillet. Spread shredded cheese over tortilla.

    2. Add 2 tablespoons of Carnitas mixture evenly over the cheese. Top with more cheese and place another tortilla on top.

    3. Flip and cook until the cheese melts and both sides are lightly crisp.

    4. Serve with guacamole, sour cream, or extra Carnitas sauce.

    Serves 8–10

  • Ingredients

    • 3 packets Chicamonina® Carnitas Taco Sauce Mix

    • 2 lbs pork shoulder

    • 2 cups orange juice

    • 13 oz tortilla chips

    • 1 (14 oz) can diced tomatoes

    • 16 oz cream cheese

    • 8 oz Colby Jack cheese

    Instructions

    Cook the Pork

    1. Slow cook pork with 1 packet of Chicamonina® Carnitas Taco Sauce Mix and 1 cup orange juice for about 5 hours until tender. Shred.

    Make Enchilada Sauce

    1. In saucepan, combine:

    • 1 cup orange juice

    • ½ cup water

    • 2 packets of Chicamonina® Carnitas Taco Sauce Mix

    1. Add cream cheese and diced tomatoes. Stir until smooth.

    Layer & Bake

    1. Layer broken tortilla chips in a 9 x 13 pan. Add shredded pork.

    2. Optional: add corn or black beans.

    3. Add another layer of chips. Pour enchilada sauce over top and sprinkle with shredded cheese.

    4. Cover and bake at 350°F for 30–40 minutes.

    5. Garnish with cilantro, olives, onions, or tomatoes.

    Serves 8–10

  • Ingredients

    • 2 cups cooked Carnitas (prepared using the Three Simple Steps)

    • 6 eggs

    • 6 taco-size tortillas

    • 4 oz Colby Jack cheese, shredded

    Instructions

    1. Butter or grease a medium-hot skillet.

    2. Soft scramble the eggs and season lightly.

    3. Add cooked carnitas and heat through.

    4. Spoon mixture onto warm tortillas and sprinkle with cheese.

    5. Add salsa if desired.

    Serves 6

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Fajitas recipes

  • Ingredients

    • 1 packet Chicamonina® Fajita Taco Sauce Mix

    • 1 cup hot water

    • 1.5 pounds chicken thighs, cut into strips (or protein of choice)

    • 1 large yellow onion, sliced

    • 1 large green bell pepper, sliced

    • 1 large red bell pepper, sliced

    Instructions

    1. Make the Sauce

    Combine Chicamonina® Fajita Taco Sauce Mix with hot water. Stir until smooth.
    Optional: For a smoother sauce, allow to cool slightly and blend.

    2. Marinate & Cook

    Marinate meat strips with half of the prepared sauce.

    Heat a non-stick pan over medium-high heat. Add marinated strips and cook 8–10 minutes until fully cooked. Remove meat from pan, keeping sauce in the pan.

    Add sliced onion and peppers to the pan, add a little oil if needed. Sauté about 10 minutes until softened.

    Return meat to the pan. Add remaining sauce and cook for 5 more minutes.

    3. Serve & Garnish

    Serve on warm tortillas. Top with sour cream and cilantro if desired.

    Serves 8–12

  • Ingredients

    • 1 packet Chicamonina® Fajita Sauce Mix

    • ½ cup water

    • 1–2 lbs diced chicken thighs

    • 1 (20 oz) bag frozen pepper & onion blend

    • 8 oz cream cheese

    • 8 oz Colby Jack cheese

    • 13 oz bag tortilla chips

    Instructions

    Make the Fajita Mixture

    Mix Chicamonina® Fajita Sauce Mix with water and marinate diced chicken.

    Cook chicken in a skillet over medium heat until done.

    Add pepper & onion blend and cook 5 minutes more.

    Reduce heat and stir in cream cheese.

    Optional: Add 1 cup drained black beans or 1 cup drained corn.

    Layer & Bake

    Spread broken tortilla chips in the bottom of a 9 x 13 baking pan.

    Top with cooked fajita mixture.

    Sprinkle with shredded cheese.

    Bake at 350°F for 20 minutes or until bubbly.

    Garnish with cilantro, olives, or tomatoes.

    Serves 8–10

  • Ingredients

    • 1 packet Chicamonina® Fajita Taco Mix

    • ½ cup water

    • 1 (20 oz) bag frozen pepper & onion blend

    • 8 oz cream cheese

    Instructions

    In a medium skillet, mix Chicamonina® Fajita Taco Sauce Mix, water, and frozen pepper & onion blend.

    Cook on medium heat until peppers soften.

    Reduce heat to low and stir in cream cheese until fully melted and smooth.

    Serves 8–10

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Lemon wedge and parsley garnish

TINGA recipes

  • Ingredients

    • 1 packet Chicamonina® Tinga Sauce Mix

    • 1 cup water

    • 2 pounds chicken thighs, bone-in, skin-on

    Instructions

    1. Make the Sauce

    In a slow cooker, mix Tinga Sauce Mix with 1 cup water.

    2. Cook & Shred

    Add chicken thighs. Cook on High for 3–4 hours, or until fall-apart tender.

    Remove bones and shred chicken directly in the pot using two forks.

    3. Serve & Garnish

    Serve on warm tortillas. Top with additional Tinga sauce, guacamole, and sour cream.

    Serves 8–10

  • Ingredients

    • 1 packet Chicamonina® Tinga Taco Sauce Mix

    • ½ cup hot water

    • ½ cup honey

    • 2 pounds diced chicken thighs or breasts

    Instructions

    Mix Chicamonina® Tinga Taco Sauce Mix with hot water. Stir in honey.

    Add sauce to diced chicken in skillet over medium heat.

    Cook until sauce thickens and chicken is tender.

    Add a pinch of salt. Optional: add sliced onions.

    Serves 10–12

  • Ingredients

    • 1 packet Chicamonina® Tinga Sauce Mix

    • 2 cups shredded rotisserie chicken

    • 1 yellow onion, sliced

    • 1 can whole cranberries

    Instructions

    In a skillet, combine Chicamonina® Tinga Sauce Mix, chicken, onion, and cranberries.

    Heat on medium for 10 minutes until onions soften.

    Serve over rice.

    For more heat, add an additional packet of Tinga Sauce Mix.

    Serves 8–10

  • Ingredients

    • 1 packet Chicamonina® Tinga Taco Sauce Mix

    • ½ cup hot water

    • 16 oz sour cream

    Instructions

    Mix Chicamonina® Tinga Taco Sauce Mix with hot water and allow to cool.

    Stir ½ of cooled sauce into sour cream. Add salt to taste.

    Serve with chips and garnish with cilantro, olives, or onions if desired.

    Serves 8–10

  • Ingredients

    • 1 packet Chicamonina® Tinga Taco Sauce Mix

    • 1 cup hot water

    Instructions

    Mix Chicamonina® Tinga Taco Sauce Mix with hot boiling water.

    Serve with chips or drizzle over tacos or nachos.

    Serves 8–10

Recipe card for ground beef queso with instructions for making the base, simmering the dip, and serving with cheese, chips, and salsa.

  • Ingredients

    • 1 packet Chicamonina® Ground Beef Taco Sauce Mix

    • 1 cup hot water

    • 1.5 lbs ground beef (85% lean)

    Instructions

    1. Make the Sauce

    Combine Ground Beef Taco Sauce Mix with hot water and set aside.
    Optional: For a smoother sauce, puree after cooling.

    2. Sear & Season

    Heat a large skillet over medium-high heat.

    Add ground beef and cook for 5–7 minutes.

    Lower heat to medium. Break up meat with a wooden spoon and slowly pour in the prepared sauce.

    Cook and stir for 15–20 minutes until well combined.

    For additional moisture, add a small amount of water if needed.  Add salt if desired. 

    3. Serve & Garnish

    Serve on warm tortillas or taco shells.

    Top with cheese, onion, cilantro, and sour cream.

    Serves 8–10

  • Ingredients

    • 1 packet Chicamonina® Ground Beef Taco Sauce Mix

    • 1 lb ground beef (85–90% lean)

    • ½ cup warm water

    • 1 (20 oz) bag frozen pepper & onion blend

    • 8 oz cream cheese

    • 4 oz mild cheddar cheese, shredded

    Instructions

    Brown ground beef in skillet.

    Stir in pepper & onion blend, warm water, and Ground Beef Taco Sauce Mix.

    Bring to a boil, then reduce heat to low.

    Stir in cream cheese and cook until melted and bubbly.

    Top with cheddar cheese and allow to melt.

    Serve warm with chips and salsa.

    Serves 8–10

  • Ingredients

    • 1 packet Chicamonina® Ground Beef Taco Sauce Mix

    • 1 (16 oz) can refried beans

    • 1 (14 oz) can fire-roasted tomatoes

    • 8 oz cream cheese

    • 4 oz cheddar cheese

    Instructions

    In a 3-quart pot over medium heat, combine Chicamonina® Ground Beef Taco Sauce Mix, refried beans, and tomatoes.

    Cook and stir for 10–15 minutes until hot and bubbling.

    Reduce heat to simmer. Stir in cream cheese until fully incorporated.

    Simmer until bubbly.

    Top with grated cheddar cheese and allow to melt.

    Serve with chips.

    Serves 8–10

  • Ingredients

    • 2 cups cooked ground beef (prepared using Three Simple Steps)

    • 12 corn tortillas

    • 4 oz Colby Jack cheese, shredded

    Instructions

    1. Place tortilla flat on a medium-heated skillet.

    2. Sprinkle cheese over tortilla and allow to melt.

    3. Add 2 spoonfuls of cooked ground beef.

    4. Fold tortilla and heat until cheese is fully melted and tortilla is lightly crisp.

ground Beef recipes

A slice of lime and some cilantro leaves.
A digital illustration of a garlic bulb with one garlic clove in front.

al pastor recipes

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  • Ingredients

    • 1 packet Chicamonina® Al Pastor Sauce Starter

    • 1 cup pineapple juice

    • 2 pounds boneless chicken thighs

    • Warm tortillas for serving

    Optional Garnishes:
    Guacamole
    Sour cream
    Fresh cilantro
    Diced onion
    Pineapple chunks

    Instructions

    Make the Sauce
    Mix 1 packet of Chicamonina® Al Pastor Sauce Starter with 1 cup pineapple juice.

    Cook the Chicken
    Place sauce and chicken thighs in a slow cooker. Cover and cook on High for approximately 5 hours, or until fall-apart tender.

    Shred chicken directly in the slow cooker and allow it to rest in the sauce to absorb flavor.

    Serve
    Serve on warm tortillas. Top with guacamole, sour cream, cilantro, onions, or pineapple if desired.

    Serves 8–10

  • Ingredients

    • 1 packet Chicamonina® Al Pastor Sauce Starter

    • 1 cup pineapple juice

    • 1 pound ground pork

    • 24 corn tortillas

    • 8 oz Colby Jack cheese, shredded

    Optional Garnishes:
    Guacamole
    Sour cream
    Fresh pineapple

    Instructions

    Cook the Pork
    Mix 1 packet of Chicamonina® Al Pastor Sauce Starter with 1 cup pineapple juice in a skillet.

    Add ground pork and cook on medium heat for approximately 20 minutes, or until fully cooked and sauce is absorbed.

    Build the Quesadillas
    Place one tortilla on a medium-heat skillet.

    Spread shredded cheese evenly over tortilla. Add 2 tablespoons of cooked Al Pastor pork mixture over the cheese.

    Top with more cheese and place another tortilla on top.

    Cook and flip until cheese is fully melted and both sides are lightly crisp.

    Serve
    Serve warm with guacamole, sour cream, or fresh pineapple if desired.

    Serves 8–10

  • Item description

  • Ingredients

    • 1 packet Chicamonina® Al Pastor Taco Sauce Mix

    • 1 can crushed pineapple (with juice)

    • 1 can pineapple chunks (reserve juice)

    • 1 lb spiral ham, cut into 1.5-inch pieces

    • 1 tablespoon honey (optional)

    Instructions

    Make the Sauce
    Mix 1 packet of Chicamonina® Al Pastor Taco Sauce Mix with the crushed pineapple, including the juice.
    Also add the juice from the pineapple chunks.
    Bring to a boil, then reduce heat to low.
    Add honey if desired.

    Marinate the Ham
    Add ham pieces to the Al Pastor pineapple sauce and allow to marinate for at least 5 minutes, or longer for deeper flavor.

    Brown & Finish
    Heat a skillet or griddle over medium heat.
    Brown the ham slices until slightly caramelized.
    Top with pineapple chunks before serving.

    Serves 10–12

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