www.chefmerito.com. Please recycle this jar, it is recyclable.

Water, Salt, Paprika, Sugar, Garlic, Chilies, Citric Acid, Monosodium Glutamate, Oregano, Black Pepper, Natural Flavors, Orange Drink Concentrate (sugar, Water, Natural And Artificial Flavor, Citric Acid, Apple Concentrate, Orange Concentrate, Lime Concentrate, Tangerine Concentrate, Grapefruit Concentrate, Modified Food Starch, Ascorbic Acid, Natural Gum, Potassium Sorbate, Fd&c Yellow 5, Fd&c Yellow 6, Thiamine Mononitrate), Cumin, Hydrolyzed Vegetable Protein, Lecithin, Corn Flour, Corn Starch, White Pepper, Cilantro, Turmeric, Celery, Chicken Fat, Sodium Benzoate, Potassium Sorbate, Onion, Cloves, Fd&c Yellow 6, Vinegar.

Suggestions: Use 1 jar (18 oz) of Chef Merito Adobo para Birria for every 12 lbs of chuck roast beef (bone-in or boneless), lamb or goat. For Monterrey style recipe, combine three meats: 4 lbs. beef cheek; 4 lbs. boneless chuck roast; 4 lbs. beef tongue. Marinade meats with Adobo para Birria paste. Place in a steamer filled with water to level. Place marinated meats to cook, add 6 bay leaves whole on medium heat for 3 hours. Serve with chopped cilantro, onions, lemon and salsa. Note: If you are going to use Penca de Maguey, use it as a base to line the bottom of your pot and then place your meat over it.