Birria Taco Bundle - Chile Mojo (120gm)

Everything You Need for Authentic Birria

The Birria Bundle contains all the tricky, hard-to-find chiles and ingredients found in many recipes for birria—the forefather of Texas' chilli con carne. This carefully curated kit takes the guesswork out of sourcing specialty ingredients, so you can focus on creating this legendary dish.

What's in the Kit

• Ancho chiles
• Guajillo chiles
• de Arbol chiles
• Ground spice sachet: allspice, black pepper, cumin, clove, cinnamon & Mexican oregano

Perfectly Portioned for One Batch

The Birria Bundle reflects a ratio of chiles and spices suited to one single home batch. Use the entire bundle in one go—no half-used packages of odd ingredients hanging around your pantry!

The spices included are what we consider to be a proper ratio for 1.5kg of meat, yielding approximately 2 litres or 10 serves. Whilst recipes vary widely, this bundle includes measured amounts of many items less likely to be in a home pantry, making it easy to create authentic birria without hunting down specialty ingredients.

Ready to Use

NEW: Seed spices are now pre-toasted and pre-ground for your convenience. 

Recipe

Prep Time: 45 minutes

Cook Time: 3 hours (minimum)

Serves: 6-8 (with leftovers for Consomé)

What’s in your Chile Mojo Birria Bundle:

• 3x Ancho Chilies (Dried)

• 10x Guajillo Chilies (Dried)

• 6 x Chile de Árbol (Dried) This is your heat factor so use less if you want it milder

• Proprietary Birria Spice Blend (Cumin, Mexican oregano, bay leaves, cloves, black pepper, cinnamon).

What you need to provide:

• 1.5kg Beef: (Use Beef Chuck and Short Ribs (bone-in). This combo gives you deep beef flavor and essential fat for the consumé).

• 1 large White Onion

• 1 litre Beef Stock (salted) or add salt to taste

• 6 Cloves Garlic

• 1/2 Cup Apple Cider Vinegar

• 1 Can (400g) Tomatoes

• Corn Tortillas

• Oaxacan or Monterrey Jack Cheese (Needs to be a melt-master).

• Toppings: Fresh coriander (cilantro), white onion, lime wedges.

   

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The Method

Step 1: Prep the Pods

We need to wake these dried chilies up. Remove the stems from the Ancho and Guajillo. Tear them open and shake out the seeds (leave the seed in the Árbol if you want that extra burn).

In a hot, dry skillet, toast the chili pods for about 30 seconds per side until they become fragrant—do not burn them, or they will turn bitter. Transfer the toasted chilies to a bowl and cover with boiling water. Let them soak for 20 minutes until they are soft and plump.

Step 2: The Adobo (The Soul)

Drain the softened chilies and toss them into a high-powered blender. Add the fire-roasted tomatoes, garlic, onion, vinegar, and the entire Chile Mojo Birria Spice Blend. Pour in about one litre of fresh water (or beef stock) and blend until it is completely smooth. You are looking for a thick, vibrant, deep red Adobo paste.

Chef’s Tip: For a smoother consumé, strain this paste through a fine-mesh sieve. Authentic kitchens often skip this step for more texture, but straining gives you that glossy, restaurant-quality finish.

Step 3: The Braise (The Wait)

Season your beef aggressively with salt. In a large Dutch oven (like the one pictured above), brown the beef in batches to develop a crust. Once browned, remove the beef, pour off excess fat (save it!), and then add the beef back in. Pour your vibrant Adobo paste (from Step 2) over the meat, ensuring everything is coated.

Add enough beef stock (or water) just to submerge the meat. Cover tightly and simmer on very low heat for 3 to 4 hours. You know it’s ready when the short ribs literally slip off the bone and the chuck steak falls apart when tapped with a fork.

Step 4: The Construction (The Reward)

This is the moment of truth.

• Carefully remove the meat and shred it, discarding bones and excess gristle.

• The Consomé: You now have a pot of incredible, rich broth (pictured above). The most important step: The fat will have risen to the top. This is liquid gold. Skim this orange-red chili fat into a separate bowl.

• Heat a flat griddle or cast-iron skillet (pictured right) over medium-high heat.

• Dip: Take a corn tortilla and dip it entirely into the skimmed chili fat bowl. Place it on the hot griddle. It should sizzle immediately.

• Fill: Quickly add a handful of cheese and a generous portion of the shredded beef to one side of the tortilla.

• Fold: As the cheese melts and the tortilla becomes crispy (thanks to that fat dip), fold it over into a taco.

• Serve: Fry until crispy on both sides. Serve immediately with a bowl of the hot consomé (the broth) topped with fresh onion and coriander for dipping.