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A blend of Cattlemen’s® Kansas City Classic Finished BBQ™ Sauce with fresh roasted beef pan drippings, cocoa and toasted Ancho pepper.
This recipe is typical of sauces that can be made by thinning Cattlemen’s with up to a quart per gallon with water, stock, juice, cola or many other liquids.
This practice gives chefs the opportunity to customize a sauce and often reduce the cost of the sauce.
This Hispanic inspired sauce is wonderful with shredded value meats such as pulled pork shoulder, braised and chopped beef chuck or pulled chicken thigh meat.
Use these blends for sandwiches, tacos, burritos and quesadillas.
This sauce is wonderful on a pizza with shredded chicken or pork, Monterey Jack cheese and finish with a fresh cilantro Pico de Gallo garnish.
Melted peanut butter is also good in this recipe.
Consider replacing Ancho pepper with Frank’s® RedHot® Original Cayenne Pepper Sauce.