MADE IN WINDSOR, COLORADO SMALL-BATCH GOURMET DRY MIXES YOU ADD THE FRESH INGREDIENTS
PELICAN PEAKS
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You add the fresh part Finished beef birria with crisp birria tacos, diced white onion, cilantro, and lime
2.5 oz (71 g) No allergen-free or cross-contact claim is made.

BIRRIA SPICE MIX

GOURMET BIRRIA. Birria spice mix

A chile-rich seasoning mix for tender shredded beef, deep red consommé, and crisp griddled tacos.

$9 Available for online checkout
You add 3 lb chuck roast, short ribs, beef shank, or stew meat + 1 tablespoon oil Plus 6 more fresh items listed below.
One mix $9

  • Mixed in small batches in Windsor, Colorado
  • Clear directions printed on every bag
  • Secure payment through Shopify
Made in Windsor, Colorado
Mixed in small batches
Clear directions on every bag
A bowl of beef birria with two crisp birria tacos, diced white onion, cilantro, and lime
Birria bowls or crisp tacos

WHAT YOU’LL MAKE

RICH. TENDER. READY TO SHRED.

Tender shredded beef in a warm chile consommé, ready for bowls or crisp birria tacos.

  • Slow-cooked Sunday dinner
  • Birria tacos
  • Make-ahead meals
  • Cold-weather bowls

KEEP THESE HANDY

YOU ADD THE FRESH PART.

We handle the specialty dry ingredients. You bring what is listed here and on the current bag.

01

You add

3 lb chuck roast, short ribs, beef shank, or stew meat
02

You add

1 tablespoon oil
03

You add

3 cups water
04

You add

1 can fire-roasted diced tomatoes, 14.5 oz
05

You add

2 tablespoons apple-cider vinegar or white vinegar
06

You add

Optional: 2 bay leaves
07

You add

Optional for serving: diced white onion, cilantro, lime, and warm tortillas
08

You add

Optional for tacos: corn tortillas and cheese

FULL DIRECTIONS · FOLLOW IN ORDER

BROWN. COOK. SHRED.

Everything you need to make this mix, laid out one clear step at a time.

  1. 01

    Step 1

    Pat the beef dry. Heat 1 tablespoon oil in a Dutch oven or heavy pot, a stovetop-safe slow-cooker insert, or a pressure cooker on sauté.

  2. 02

    Step 2

    Brown the beef for 3–4 minutes per side, working in batches if needed.

  3. 03

    Step 3

    Blend the entire mix with 3 cups water, the fire-roasted diced tomatoes, and 2 tablespoons vinegar, then pour it over the beef.

  4. 04

    Step 4

    Optional: add 2 bay leaves. Cover and cook until shreddable: simmer 2½–3 hours on the stovetop; slow cook 7–8 hours on low; or pressure cook on high for 55 minutes followed by a natural release.

  5. 05

    Step 5

    If used, remove and discard the bay leaves. Shred the beef, return it to the sauce, and simmer 5–10 minutes. Taste and add salt only if needed.

  6. 06

    Step 6

    Serve as a stew with diced white onion, cilantro, lime, and warm tortillas.

  7. 07

    Step 7

    For tacos, dip corn tortillas in the consommé, fill with beef and cheese, and griddle until crisp. Serve with sauce, diced white onion, cilantro, and lime.

GOOD TO KNOW

CHECK THE BAG.

Minced onion, ancho chile powder (dried ancho chiles), guajillo chile powder (dried guajillo chiles), beef broth powder (beef broth), garlic powder, Mexican oregano, cumin, sea salt, chile de árbol powder (dried chile de arbol chiles), thyme, dried marjoram, black pepper, ground ginger, cinnamon, and ground cloves.

No allergen-free or cross-contact claim is made. Always check the current package label if you have an allergy.
The current package label is the source of truth for complete ingredient and preparation information.
Net quantity
2.5 oz (71 g)
Beef
3 lb
Cooking methods
Stovetop, slow cooker, or pressure cooker
Availability
Available nationwide
Rosemary Focaccia Bread Mix in front of a golden rosemary focaccia

TRY IT WITH

ROSEMARY FOCACCIA.

A tender center, a lightly golden top, and plenty of rosemary for soup night, pasta dinner, or dipping oil.

$9 See this mix

Ready when you are.

MAKE IT WARM.

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