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MEAT ONLY - CHICKEN FAJITA MEAT
MEAT ONLY - CHICKEN FAJITA MEAT
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MEAT ONLY - CHICKEN FAJITA MEAT

Regular price
$12.00
Sale price
$12.00
Regular price
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HALF-POUND PACK | FULLY COOKED | SOURCED FROM PASTURE RAISED CHICKENS - NO ANTIBIOTICS | NO ADDED GROTH HORMONES | GLUTEN-FREE | NO ADDED SUGER | PALEO & KETO FRIENDLY

THIS IS MEAT ONLY - NO PEPPERS AND ONIONS

THIS SIZE PACK IS PERFECT FOR SMALL MEALS, OR GET MULTIPLE PACKS AND MEAL PLAN FOR THE WEEK!

You can't go wrong with our chicken! We use whole chicken breast sourced from animals never given antibiotics or added growth hormone and raised humanely with respect for the animals and the land. We season the meat with a dry rub (all natural, gluten free, no sugar) then smoke the meat in an offset smoker using post oak wood and finish off by searing it on a ripping hot plancha to get that signature char.

The meat is fully cooked, cooled and vacuum-packed. 

QUANTITY:

8 OZ OF COOKED MEAT

FEEDS:

2-3 PEOPLE (THIS IS TRICKY - DEPENDS ON HOW IT'S USED AND WHO IS EATING)

INGREDIENTS:

PASTURE-RAISED CHICKEN BREAST | COMAL DRY RUB (SPICE BLEND, SEA SALT, BLACK PEPPER, CINNAMON, GARLIC) | COOKED IN AVOCADO OIL

STORAGE:

OUR MEAT IS PACKAGED COLD AND MUST BE KEPT REFRIGERATED. WE LIST THE COOK DATE AND A FREEZE-BY DATE (21 DAYS FROM THE COOK DATE). ONCE FROZEN THE MEAT CAN LAST FOR MONTHS.

PREPARATION:

ALL MEAT IS FULLY COOKED, HELD COLD AND SIMPLY REHEATED TO EAT. ALTHOUGH THERE ARE MANY WAYS TO REHEAT FOOD, WE RECOMMEND THE FOLLOWING WAY TO MAINTAIN THE MOISTURE OF THE MEAT (AND MINIMIZE DIRTY DISHES!)

  1. BRING 1 GAL OF WATER TO A BOIL IN A LARGE POT
  2. ONCE BOILING, TURN HEAT TO LOW AND DROP IN VACUUM-SEALED PACK
  3. WAIT 15 MINUTES
  4. WARM A CAST-IRON PAN/COMAL WHILE WAITING
  5. REMOVE PACK, CUT OPEN AND POUR ONTO WARMED PAN/COMAL
  6. SQUEEZE LIME OVER THE MEAT AND SERVE!

RECOMENDATIONS:

WE HAVE MANY RECIPES AND RECOMMENDATIONS FOR HOW TO USE OUR MEAT THAT WE'RE HAPPY TO SHARE, BUT BELOW IS MEGHAN'S (COMAL'S FIRST-LADY) FAVORITE WAY...

"MAKE A SALAD USING FIELD GREENS, COTIJA CHEESE, PICKLED-ONIONS, BABY TOMATOES, THE CHICKEN AND PEPPERS (DUH!), TOP WITH CILANTRO, A SQUEEZE OF LIME AND EITHER THE COMAL RED SALSA OR A VINAIGRETTE."