CHOLULA HOT SAUCE RECIPES

Steps:

• Place the beef chuck roast in the bottom of a slow cooker. Cover with the Cholula Original, chili powder, garlic powder, onion powder, dried cumin,dried oregano, salt, pepper, and lime juice. Cover and cook on low for 8 hours or on high for 5 hours. When roast is finished cooking,remove from the liquid and set aside. Skim fat off top of remaining beef liquid and discard. Shred beef with two forks and place back in liquid. Stir well, taste & add salt if needed.Keep warm. Combine the sliced radishes and all other ingredients in a medium sized bowl. Stir well, cover and place in the refrigerator until ready to use. To serve, stack 2 corn tortillas on top of each other, fill with desired amount of shredded beefand top with radish salad, Cotija cheese, diced avocados, and finish with extra Cholula Original to taste

Steps:

• Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
• Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.