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Cheese Sacchetti with Beef Carnitas and Roasted Salsa Roja
Make this Mexican inspired main dish using our Cheese Sacchetti. SKU #25007
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Course
Dinner, Lunch, Main Course, main dish, Side Dish
Cuisine
Mexican
Servings
2
servings
Ingredients
1x
2x
3x
1-2
lb.
Shredded Beef Chuck Roast
1
lb
Cheese Sacchetti
25007
1
Red/Orange Pepper
1
Red Onion
2
TBL
Cotija Cheese
1
Lime
garnish
Bunch
Cilantro
garnish
1
TBL
Cumin
Salt & Pepper
2
TBL
Canola Oil
Roja Sauce
1
Onion
halved
4-5
Roma Tomatoes
1
Poblano or Jalapeno
1
Lime
juiced
2
Cloves
Garlic
peeled
2
Canola Oil
1
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 3.5hrs.
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 boil, 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, put peppers and onion down. Add the shredded beef and Sacchetti to plate. 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.
Keyword
25007, Cheese Ravioli, Ethnic, Sacchetti
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