Cheese Sacchetti with Beef Carnitas and Roasted Salsa Roja
Make this Mexican inspired main dish using our Cheese Sacchetti. SKU #25007
Ingredients
- 1-2 LB Shredded Beef Chuck Roast
- 1 LB Cheese Sacchetti 25007
- 1 Red/Orange Pepper
- 1 Red Onion
- 2 TBSP Cotija Cheese
- 1 Lime garnish
- Bunch Cilantro garnish
- 1 TBSP Cumin
- Salt & Pepper
- 2 TBSP Canola Oil
Roja Sauce
- 1 Onion halved
- 4-5 Roma Tomatoes
- 1 Poblano or Jalapeno
- 1 Lime juiced
- 2 Cloves Garlic peeled
- 2 TBSP Canola Oil
- 1 TSP Cumin
- Salt & Pepper
Instructions
Sauce:
- Preheat oven to 425F.
- On a sheet pan add onion, Roma tomatoes, poblano. Lightly toss in oil.
- Cook in over about 15 minutes, or until vegetables starts to soften and get charred on outside.
- Add charred vegetables and remaining ingredients to blender or food processor.
- Blend until smooth, adjust seasonings. Set aside.
Beef:
- Lower oven to 325F.
- In a backing pan, season beef chuck roast with salt, pepper, cumin, and any other desired seasonings. Cover tightly and cook about 3.5 hrs.
- Remove beef and let rest about 30 minutes. Shred beef and set aside.
Pasta / Plate:
- Slice red onion and peppers. Sautee lightly in oil. Set aside.
- Bring a large pot of water to aboil, cook Sacchetti according to instructions, about 3.5 - 4 minutes. Set aside.
- Heat a medium saucepan on the stove, medium heat. Take about 1 cup of the Roja sauce and heat until warm. Toss the Sacchetti in the sauce.
- To plate, place peppers and onion. Add the shredded beef and Sacchetti. Top with cotija cheese, cilantro, and lime.
Notes
- Instead of the Roja sauce, try fire roasted tomatillo.
- In place of cheese Sacchetti, check out our Pappardelle Pasta Nests and turn this into a play on Latin beef short rib Bolognese.
- Try with avocado.
Tried this recipe?Let us know how it was!