Rick Bayless Frontera Sauces

Fajita sauce is good with steak. I cook the steak, slice it and then place in the sillet with the fajita marinade that I've reduced in half. Great flavor.

The ones I use are the slow cooker sauces, the Barbacoa and Carnitas are both very good and easy to use. I use them when I dont feel like buying a cart full of ingredients or am in a hurry during the week. HIs Guacamole mix is probably the best on the market. It comes in a Habanero version.

I've bought a couple of them at Rouses before and they were pretty cheap, I think under $3? There wasn't a lot in a pouch, but they are good and save time in middle of week.

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You shouldn't like anything of his. He's from Chicago and everyone on this board knows that the food is horrible in Chicago and nobody there knows how to cook.

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Oh, gosh, I didn't know that!!!

I use 'em for quickie weeknight stuff....I like the roasted tomato version and the red chile mole kind. The original TX kind is fine w/ground beef or turkey, but for a picadillo style filling, I prefer the Penzey's bold taco seasoning dry blend.

I catch him on PBS on occasion. I like Rick more than Skip. Not a Skip fan.

Have not tried anything of his but salsa, and those were really good for jarred salsa. Based on that, I'd be willing to try his other products.

I had no idea Skip and Rick were brothers.

Had to look up Skip to see what he looked like. Recognized the face. I knew he was one of the guys people hate, but I avoid or ignore talking heads on sports and news shows where they yell at each other and fake disagreement and outrage.

TFW you realize he's Skipi Bayless's brother

I found the red and green enchilada sauces a couple of weeks ago. Just this week I made 2 batches to portion in vac seal bags for quick and easy meals.

I used a Roasted chicken from Roberts and the Serious Eats Sous Vide Pork Carnitas recipe for the pork enchiladas. I roast whole ears of corn in the oven then add some black beans and cheese for the filling.

I freeze them with the sauce already added. When ready to eat I defrost/warm the filling using the Anova then top with cheese and follow the directions on the bag to finish in the oven. Throw in some Saffron rice on the side and it makes a great quick and easy weeknight meal.