INGREDIENTS:3 Tbsp. Carapelli® olive oil
1 ½ large red onions, thinly sliced
2 large green bell peppers, thinly sliced
1/3 cup dry sherry
1 12-oz. jar Peloponnese® roasted red peppers, drained, thinly sliced
2 garlic cloves, minced
3 tsp. Herdez® Chipotle Sauce
1 lb. linguine
¼ cup chopped fresh cilantro
2 Tbsp. Carapelli® balsamic vinegar
1 cup freshly grated Manchego cheese
24 oz. Café H™ Beef Barbacoa, shredded into large chunks (including juice) DIRECTIONS:Reheat Beef Barbacoa from thawed state (it is highly recommended that the product be reheated from a thawed state) following manufacturer’s directions.
Heat olive oil in large nonstick skillet over high heat. Add red onions and green bell peppers; sauté until onions are brown, about 15 minutes. Stir in sherry, roasted red peppers, garlic, juice from Beef Barbacoa, and chipotles. Simmer until liquid evaporates, about 6 minutes.
While liquid is evaporating, add 24 oz. of Café H™Beef Barbacoa to the sauce. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain linguine, reserving ¼ cup cooking liquid. Return linguine to pot. Add pepper mixture, cilantro, vinegar and reserved ¼ cup cooking liquid; toss well. Season to taste with salt and pepper. Divide among bowls. Top with Manchego cheese. SERVINGS:4 servings From: PHOTO CREDIT:Photo Credit: HORMEL
