Components ship fresh at ambient temperature.
Upon receipt, store unopened Ancho Malbec Braising Sauce at room temperature for up to 18 months. Once opened, store in refrigerator and enjoy within 6 months.
Store unopened Fiesta Fish Taco Marinade, Garlic Chipotle Love Sauce and Habanero Love Sauce at room temperature for up to 48 months. Once opened, store in refrigerator for up to 6 weeks.
Store Adobo My Way Rub and Mole My Way Rub at room temperature for up to 18 months.

Ingredients

Directions

In large Dutch oven over medium-high heat, warm 2 Tbs. oil. Working in batches, brown short ribs for 3–4 minutes on each side, adding more oil if needed.
Stove/Oven: Preheat oven to 350°F (180°C). Add braising sauce and 1 cup (250ml) water to pot, and bring to a simmer. Cover pot tightly with aluminum foil, then cover with lid. Transfer to oven and cook until fork-tender, approx. 2–2 1/2 hours.
Slow-Cooker: Transfer browned short ribs to insert and add braising sauce. Cover and cook on high until fork-tender, approx. 4–5 hours.
Skim fat off sauce.
Garnish with fresh oregano leaves, chopped cilantro and sliced radishes, if desired.

Ingredients

Directions

Combine marinade and fish in sealable plastic bag or nonreactive bowl. Seal bag or cover bowl and refrigerate for 2–4 hours.
Remove fish from marinade and reserve remaining marinade. Grill fish as desired, brushing with reserved marinade.
During final stages of grilling or right before serving, brush or spoon remaining sauce from jar over fish, if desired.
Serve on warmed or grilled tortillas and drizzle with Aarón Sánchez Garlic Chipotle Love Sauce, if desired.

Ingredients

Directions

Preheat oven to 375°F (190°C).
Mix sauce with melted butter and handful of chopped herbs. Brush mixture over chicken.
Roast approx. 1 1/2 hours, until internal temperature reaches 165°F (74°C) as measured by instant-read thermometer.

Ingredients

Directions

Aarón Sánchez x Williams Sonoma Complete Collection with Cookbook