Three Days of Mexican Dinners

Savor the authentic flavors of Mexico with meals that are ready in mere minutes. These irresistible dinners are created exclusively for us byAlicia Villanueva, whose delicious street-cart delights made her famous inthe San Francisco Bay Area. Showcasing the time-honored techniques she learned fromher mother and grandmother in Sinaloa, Mexico, the collection includes three entrées plus Mexican rice and corn tortillas, all prepared with fresh, natural ingredients and house-blended spices. The time-saving options arrive fully cooked and easy to prepare – just heat and serve.

• Approx. 5 lb. 7 oz. food total.
• Each entrée provides up to 5 servings.
• Fully cooked – just heat and serve.
• Shipped chilled and frozen.
• A Williams Sonoma exclusive.

Set includes (see More Info tab for details):

• Beef Barbacoa
• Chicken Fajitas
• Nopalitos with Pork
• Mexican Rice
• 9 Corn Tortillas

• Beef Barbacoa: Stewed until it's pull-apart tender, hearty beef chuck is combined with herbs, garlic, and the smoky heat of guajillo and New Mexico chiles. (1 lb. 4 oz.)
• Chicken Fajitas: Generous chunks of chicken breast are covered in a flavorful tomato sauce accented with guajillo chiles and red and green bell peppers. (1 lb. 4 oz.)
• Nopalitos with Pork: A traditional pairing, pork ribs and tangy cactus are stewed in green tomatillo sauce and seasoned with garlic and cilantro. (1 lb. 4 oz.)
• Mexican Rice: Cooked with tomatoes, garlic and onions, this savory rice is a classic accompaniment to any Mexican meal. (1 lb. 4 oz.)
• Corn Tortillas: These corn tortillas arrive perfectly grilled and ready to fill. (9 tortillas; 7.5 oz. total)

Receiving Instructions

• Food ships chilled with gel/ice packs and frozen to arrive chilled.
• Upon receipt, remove from shipping container and store in refrigerator for up to 1 week or in freezer for up to 2 weeks.

Thawing Instructions

• If frozen, thaw in refrigerator overnight.

Preparation Instructions

Entrées & Rice

• Oven: Preheat oven to 350°F. Transfer food to oven-safe containers. Cook for approx. 6–15 minutes or until internal temperature reaches 165°F as measured by instant-read thermometer. Check temperature after 6 minutes to prevent overcooking.
• Microwave: Heat on high for 6 minutes or until internal temperature reaches 165°F as measured by instant-read thermometer. Check temperature after 6 minutes to prevent overcooking. Heat for 1–2 additional minutes, if needed. Microwave power varies, so food may need more or less time.

Corn Tortillas

• Stovetop: Warm skillet over medium heat. Heat each tortilla for 20–30 seconds on each side.
• Microwave: Place 3–4 tortillas on microwave-safe plate and cover with slightly damp paper towel. Heat for 30 seconds.

• Beef Barbacoa: Beef chuck roll, water, less than 2% of: guajillo chile, onions, salt, apple vinegar, New Mexico chile, garlic, black pepper, avocado leaf, dried oregano, cumin, thyme, bay leaf.
• Chicken Fajitas: Chicken breast, tomatoes, green bell pepper, red bell pepper, less than 2% of: onions, canola oil, guajillo chile, salt, garlic, dry oregano, bay leaf.
• Nopalitos with Pork: Pork ribs, nopales (cactus), tomatillos, less than 2% of: cilantro, onions, salt, canola oil, garlic, water, black pepper.
• Mexican Rice: Rice, onions, corn oil, less than 2% of: garlic, salt, water, tomatoes.
• Corn Tortillas: Corn masa flour, water, contains 2% or less of: cellulose gum, guar gum, propionic acid (preservative), benzoic acid (preservative), phosphoric acid (preservative).