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5 Meals by Claudia Sandoval
THE 5 MEALS BY CLAUDIA SANDOVAL IS A DELICIOUS COMBO WITH ALL OF THE MEALS CREATED FOR THE HOME BISTRO.
8-Hour Guajillo Braised Short Rib with Cilantro Rice and Pickled Red Onion
“My most requested dish at Private Dinner Services, this 8-Hour Guajillo Braised Short Rib is like a Birria made with Short Ribs and slow-braised in the oven. It is served with a Cilantro Rice and Pickled Red Onion that lifts the dish up with vibrancy and color. You will quickly understand why it is a fan favorite” – Chef Claudia
Carne Asada Tradicional with Chorizo Refried Beans, Charred Green Onions and Pico Salsa
“Welcome to the Carne Asada! With this dish, you have just walked into my family’s weekend BBQ, where Carne Asada is always the star. This is my version, served with Charred Grilled Onions and Chorizo Refried Beans and Pico Salsa, which will have you throwing your own Mexican Carne Asada without lighting a grill” – Chef Claudia
“My Mole (pronounced “Moh-Lay”) is a secret recipe, but when I decided what recipes you would want, I knew you would ask for my Mole, so here I am sharing it for you to enjoy at home. This Mole is a mix between mole poblano and mole negro, featuring chilaca, mulato, pasilla chile, and of course some Mexican Chocolate. Smothered over Chicken Enchiladas, well these Enmoladas, as they are often called, are just what the doctor ordered for those Mole Lovers out there.”-Chef Claudia
“This low and slow-braised pork served with Mexican Rice doesn’t need much more on the plate because when you taste it, you realize it is a comfort meal that you didn’t know you needed so much. This recipe is a recipe that I cried when I mastered it because, like many things, it's nostalgia on a plate.” Chef Claudia
Garlic-Sautéed Butter Shrimp, Mexican White Rice and Grape Pico Salsa
“If you’ve wondered what I cooked to get into the biggest cooking competition in the country, this is it! This Garlic Sauteed Head-On Shrimp is based off of the traditional Camarones al Mojo de Ajo… but with a Chef Claudia twist. I know what you are thinking, why the heads? Because they have so much flavor! Break them off and suck out the buttery garlicky deliciousness and then enjoy the rest of the dish! You won’t regret it. Trust me!” – Chef Claudia