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Chef Merito Adobo Birria Marinade - 18 Oz
www.chefmerito.com. Please recycle this jar, it is recyclable.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories0 | ||
| % Daily Value* | ||
| Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 75mg daily value3percent, | ||
| Total Carbohydrate of 0g daily value 0 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 0g | ||
| Protein 0g | ||
| Calcium 0mg Daily Value 0% | ||
| Iron 0mg Daily Value 0% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Allergen Warning: Product contains soy. It is also processed in same facility and on common equipment with products containing wheat and egg. If Protective Seal is broken before you purchase this product, do not use this product.
Suggestions: Use 1 jar (18 oz) of Chef Merito Adobo para Birria for every 12 lbs of chuck roast beef (bone-in or boneless), lamb or goat. For Monterrey style recipe, combine three meats: 4 lbs. beef cheek; 4 lbs. boneless chuck roast; 4 lbs. beef tongue. Marinade meats with Adobo para Birria paste. Place in a steamer filled with water to level. Place marinated meats to cook, add 6 bay leaves whole on medium heat for 3 hours. Serve with chopped cilantro, onions, lemon and salsa. Note: If you are going to use Penca de Maguey, use it as a base to line the bottom of your pot and then place your meat over it.
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