{"title":"Chile Mojo Value Kits \u0026 Dried Chile Bundles","description":"\u003cp\u003eGet exceptional value for money with our expertly curated kits and bundles – everything you need to prepare your favourite Mexican dishes at home. This collection features our signature Birria Bundle with premium dried chiles, traditional Chili con Carne and Birria Tacos kits, hearty BBQ and Chili Beans kits, plus our Winter Warmer Grand Basket. Each kit includes carefully selected, pre-measured ingredients and easy-to-follow recipes, taking the guesswork out of authentic Mexican cooking. Save time and money whilst creating restaurant-quality dishes like birria tacos, chili con carne, and more – all the essentials in one convenient package.\u003c\/p\u003e","products":[{"product_id":"chile-mojo-original-chili-con-carne-kit-420gm","title":"Chile Mojo Original Chili con Carne Kit 230gm","description":"\u003ch3 data-path-to-node=\"3\"\u003eThe Original San Antonio \"Chili Queens\" Recipe\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eIngredients:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Meat:\u003c\/b\u003e 1kg beef chuck (or bottom round\/bollar) and 500g pork shoulder. \u003ci data-path-to-node=\"5,0,0\" data-index-in-node=\"74\"\u003eNote: Keep the fat.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Render:\u003c\/b\u003e 1\/3 cup lard (pork fat) and 1\/3 cup suet (beef kidney fat).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Aromatics:\u003c\/b\u003e 3 medium onions, large-diced.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe Liquid:\u003c\/b\u003e 1.5 litres of water (or a 50\/50 mix with peeled tomatoes if you insist on the modern tweak).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,4,0\"\u003e\u003cb data-path-to-node=\"5,4,0\" data-index-in-node=\"0\"\u003eThe \"Simmerin' Sack\" Components:\u003c\/b\u003e * Dried Ancho, New Mexico, and Pequin chiles (remove stems\/seeds).\u003c\/p\u003e\n\u003cul data-path-to-node=\"5,4,1\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,4,1,0,0\"\u003eGarlic flakes, toasted cumin seed, toasted coriander seed, black pepper, celery seed, and bay leaf.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,5,0\"\u003e\u003cb data-path-to-node=\"5,5,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e Corn Tortilla Masa, Mexican Oregano, chives, and sage.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"6\"\u003e\n\u003ch3 data-path-to-node=\"7\"\u003eThe Method\u003c\/h3\u003e\n\u003col start=\"1\" data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003e\u003cb data-path-to-node=\"8,0,0\" data-index-in-node=\"0\"\u003eRender the Fat:\u003c\/b\u003e Cut the meat. If there are any big pieces of fat or rind, toss them into a cold pot and bring to medium heat until the fat renders out. Use this as your cooking fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003e\u003cb data-path-to-node=\"8,1,0\" data-index-in-node=\"0\"\u003eSear:\u003c\/b\u003e Brown your meat in the rendered lard and suet in small batches. Don't crowd the pan. Once browned, add your onions and sauté until translucent.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,2,0\"\u003e\u003cb data-path-to-node=\"8,2,0\" data-index-in-node=\"0\"\u003eThe Initial Simmer:\u003c\/b\u003e Add your water (or water\/tomato mix) and the Simmerin' Sack spices. Bring to a boil, then immediately drop to a low, lazy simmer. Cover and set your timer for \u003cb data-path-to-node=\"8,2,0\" data-index-in-node=\"179\"\u003e2 hours\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,0\"\u003e\u003cb data-path-to-node=\"8,3,0\" data-index-in-node=\"0\"\u003eThe Chile Paste:\u003c\/b\u003e While the meat is simmering, take your dried chiles.\u003c\/p\u003e\n\u003cul data-path-to-node=\"8,3,1\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,1,0,0\"\u003e\u003ci data-path-to-node=\"8,3,1,0,0\" data-index-in-node=\"0\"\u003eOptional:\u003c\/i\u003e Give them a quick flash in a hot pan until aromatic (don't burn them).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,1,1,0\"\u003eSoak them in a bowl of the hot cooking liquid from the pot until soft.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,1,2,0\"\u003ePuree the chiles into a smooth paste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,1,3,0\"\u003eAdd this paste and the whole Pequin \"fireballs\" into the main pot.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,4,0\"\u003e\u003cb data-path-to-node=\"8,4,0\" data-index-in-node=\"0\"\u003eThe Final Bind:\u003c\/b\u003e Once the meat is fork-tender, whisk in the Finishing Pack (Masa, Oregano, Chive, Sage). Bring it back to a gentle boil just long enough to thicken the sauce to a rich, glossy gravy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-path-to-node=\"9\"\u003e\n\u003ch3 data-path-to-node=\"10\"\u003eService\u003c\/h3\u003e\n\u003cp data-path-to-node=\"11\"\u003eServe it in a bowl. No frills. If you’re being a purist, a piece of plain bread is all you need to mop up the bottom of the bowl.\u003c\/p\u003e","brand":"Chile Mojo","offers":[{"title":"Default Title","offer_id":42640673407188,"sku":"MOJ420CCC","price":15.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/76E0163B-76DC-4565-81A2-B3B11A03FC7C.jpg?v=1764895990"},{"product_id":"birria-tacos-mexican-chiles-kit","title":"Birria Tacos Mexican Chiles Kit","description":"\u003cp\u003eOriginating in the state of Jalisco, Mexico, Birria Tacos are absolutely delicious and pretty easy to make. \u003c\/p\u003e\n\u003cp\u003eThere are a bunch of great recipes out there, and all the authentic ones will use the Mexican chiles in this kit, plus Mexican oregano. \u003c\/p\u003e\n\u003cp\u003eWe've included La Tortilla's premium corn tortillas for service too.\u003c\/p\u003e\n\u003cp\u003eYour kit contains:\u003cbr\u003e70gm chile ancho (mild)\u003cbr\u003e50gm chile guajillo (medium)\u003cbr\u003e50gm chile de arbol (hot)\u003cbr\u003e15gm Mexican oregano\u003cbr\u003e1 pack (15x) 14.5cm La Tortilleria corn tortillas\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou should be able to find everything else you need in your cupboard or regular supermarket.\u003c\/p\u003e","brand":"Chile Mojo","offers":[{"title":"Default Title","offer_id":43036572844244,"sku":"MOJ888BIR","price":27.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/4C8AD5D1-D387-4202-9C0D-607923EBB756.jpg?v=1764896153"},{"product_id":"chile-mojo-birria-bundle","title":"Birria Taco Bundle - Chile Mojo (120gm)","description":"\u003ch2\u003eEverything You Need for Authentic Birria\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the Kit\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAncho chiles\u003c\/li\u003e\n\u003cli\u003eGuajillo chiles\u003c\/li\u003e\n\u003cli\u003ede Arbol chiles\u003c\/li\u003e\n\u003cli\u003eGround spice sachet: allspice, black pepper, cumin, clove, cinnamon \u0026amp; Mexican oregano\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePerfectly Portioned for One Batch\u003c\/h3\u003e\n\u003cp\u003eThe 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!\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eReady to Use\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNEW:\u003c\/strong\u003e Seed spices are now pre-toasted and pre-ground for your convenience. \u003c\/p\u003e\n\u003ch3\u003eRecipe\u003c\/h3\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5\"\u003ePrep Time:\u003c\/b\u003e 45 minutes\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-index-in-node=\"22\" data-path-to-node=\"5\"\u003eCook Time:\u003c\/b\u003e 3 hours (minimum)\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-index-in-node=\"51\" data-path-to-node=\"5\"\u003eServes:\u003c\/b\u003e 6-8 (with leftovers for \u003ci data-index-in-node=\"83\" data-path-to-node=\"5\"\u003eConsomé\u003c\/i\u003e)\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eWhat’s in your Chile Mojo Birria Bundle:\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,0,0\"\u003e3x Ancho Chilies\u003c\/b\u003e (Dried)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,1,0\"\u003e10x Guajillo Chilies\u003c\/b\u003e (Dried)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,2,0\"\u003e6 x Chile de Árbol\u003c\/b\u003e (Dried) This is your heat factor so use less if you want it milder\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,3,0\"\u003eProprietary Birria Spice Blend\u003c\/b\u003e (Cumin, Mexican oregano, bay leaves, cloves, black pepper, \u003ci data-index-in-node=\"90\" data-path-to-node=\"7,3,0\"\u003ecinnamon\u003c\/i\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-path-to-node=\"8\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8\"\u003eWhat you need to provide:\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,0,0\"\u003e1.5kg Beef:\u003c\/b\u003e (Use \u003ci data-index-in-node=\"15\" data-path-to-node=\"9,0,0\"\u003eBeef Chuck\u003c\/i\u003e and \u003ci data-index-in-node=\"30\" data-path-to-node=\"9,0,0\"\u003eShort Ribs\u003c\/i\u003e (bone-in). This combo gives you deep beef flavor and essential fat for the \u003ci data-index-in-node=\"116\" data-path-to-node=\"9,0,0\"\u003econsumé\u003c\/i\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,1,0\"\u003e1 large White Onion\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,1,0\"\u003e1 litre Beef Stock (salted) or add salt to taste\u003c\/b\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,1,0\"\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,2,0\"\u003e6 Cloves Garlic\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,3,0\"\u003e1\/2 Cup Apple Cider Vinegar\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,4,0\"\u003e1 Can (400g) Tomatoes\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,5,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,5,0\"\u003eCorn Tortillas\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,6,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,6,0\"\u003eOaxacan or Monterrey Jack Cheese\u003c\/b\u003e (Needs to be a melt-master).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp id=\"p-rc_51b14e769aad4ce4-20\" data-path-to-node=\"9,7,0\"\u003e\u003cspan class=\"citation-2\"\u003e\u003c\/span\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,7,0\"\u003e\u003cspan class=\"citation-2\"\u003eToppings:\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-2 citation-end-2\"\u003e Fresh coriander (cilantro), white onion, lime wedges.\u003csup data-turn-source-index=\"2\" class=\"superscript\"\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"source-inline-chip-container ng-star-inserted\"\u003e\u003cbutton aria-label=\"View source details for citation from RecipeTin Eats. Opens side panel.\" class=\"button ng-star-inserted\"\u003e\u003c\/button\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"10\"\u003e\n\u003ch3 data-path-to-node=\"11\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11\"\u003eThe Method\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch4 data-path-to-node=\"12\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"12\"\u003eStep 1: Prep the Pods\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp data-path-to-node=\"13\"\u003eWe 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).\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\"\u003eIn 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.\u003c\/p\u003e\n\u003cdiv class=\"attachment-container generated-images\"\u003e\n\u003cdiv class=\"image-container replace-fife-images-at-export ng-star-inserted\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4 data-path-to-node=\"16\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16\"\u003eStep 2: The Adobo (The Soul)\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp data-path-to-node=\"17\"\u003eDrain the softened chilies and toss them into a high-powered blender. Add the fire-roasted tomatoes, garlic, onion, vinegar, and the entire \u003cb data-index-in-node=\"140\" data-path-to-node=\"17\"\u003eChile Mojo Birria Spice Blend\u003c\/b\u003e. 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 \u003ci data-index-in-node=\"312\" data-path-to-node=\"17\"\u003eAdobo\u003c\/i\u003e paste.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"18\"\u003eChef’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.\u003c\/i\u003e\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"20\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"20\"\u003eStep 3: The Braise (The Wait)\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp data-path-to-node=\"21\"\u003eSeason 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"22\"\u003eAdd enough beef stock (or water) just to submerge the meat. Cover tightly and simmer on very low heat for \u003cb data-index-in-node=\"106\" data-path-to-node=\"22\"\u003e3 to 4 hours\u003c\/b\u003e. 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.\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"24\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"24\"\u003eStep 4: The Construction (The Reward)\u003c\/b\u003e\u003c\/h4\u003e\n\u003cp data-path-to-node=\"25\"\u003eThis is the moment of truth.\u003c\/p\u003e\n\u003cul data-path-to-node=\"26\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"26,0,0\"\u003eCarefully remove the meat and shred it, discarding bones and excess gristle.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"26,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"26,1,0\"\u003eThe Consomé:\u003c\/b\u003e You now have a pot of incredible, rich broth (pictured above). \u003ci data-index-in-node=\"76\" data-path-to-node=\"26,1,0\"\u003eThe most important step:\u003c\/i\u003e The fat will have risen to the top. This is liquid gold. Skim this orange-red chili fat into a separate bowl.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"26,2,0\"\u003eHeat a flat griddle or cast-iron skillet (pictured right) over medium-high heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"26,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"26,3,0\"\u003eDip:\u003c\/b\u003e Take a corn tortilla and dip it entirely into the skimmed \u003ci data-index-in-node=\"63\" data-path-to-node=\"26,3,0\"\u003echili fat\u003c\/i\u003e bowl. Place it on the hot griddle. It should sizzle immediately.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"26,4,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"26,4,0\"\u003eFill:\u003c\/b\u003e Quickly add a handful of cheese and a generous portion of the shredded beef to one side of the tortilla.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"26,5,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"26,5,0\"\u003eFold:\u003c\/b\u003e As the cheese melts and the tortilla becomes crispy (thanks to that fat dip), fold it over into a taco.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"26,6,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"26,6,0\"\u003eServe:\u003c\/b\u003e Fry until crispy on both sides. Serve immediately with a bowl of the hot \u003ci data-index-in-node=\"80\" data-path-to-node=\"26,6,0\"\u003econsomé\u003c\/i\u003e (the broth) topped with fresh onion and coriander for dipping.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"27\"\u003e \u003c\/p\u003e\n\u003cdiv class=\"attachment-container generated-images\"\u003e\n\u003cdiv class=\"loader\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"image-container replace-fife-images-at-export ng-star-inserted\"\u003e\n\u003cdiv class=\"overlay-container ng-star-inserted\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Chile Mojo","offers":[{"title":"120gm","offer_id":43150681080020,"sku":"MOJ100BIR","price":14.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/files\/Chile_Mojo_Birria_Bundle.jpg?v=1777124636"},{"product_id":"winter-warmer-grand-basket","title":"Winter Warmer Grand Basket","description":"\u003cp\u003eHearty Chili con Carne slowly cooking on the stove, releasing delicious aromas while friends gather 'round. What a great way to spend a winter afternoon. Joel at Chile Mojo has put together all the special ingredients \u0026amp; know-how you'll need to create the Original San Antonio Chile con Carne.\u003c\/p\u003e\n\u003cp\u003eChile Mojo's Birria Bundle puts together hard to find chiles and unusual spices required to make this most delicious Mexican Street Food.\u003c\/p\u003e\n\u003cp\u003eAnd great, easy to make side dishes, Cornbread Mix, Chili Beans Kit, Hot Sauces and finally, ready-prepared tortillas to serve.\u003c\/p\u003e\n\u003cp\u003eGrab a great deal with our Winter Warmer Grand Basket - available while stocks last.\u003c\/p\u003e\n\u003cp\u003eKit includes:\u003cbr\u003e\u003ca href=\"https:\/\/www.chilemojo.com.au\/collections\/kits-brand-mojo\/products\/chile-mojo-original-chili-con-carne-kit-420gm\"\u003eOriginal San Antonio Chile con Carne Kit\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.chilemojo.com.au\/collections\/kits-brand-mojo\/products\/chile-mojo-birria-bundle\"\u003eChile Mojo Birria Bundle\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.chilemojo.com.au\/collections\/kits-brand-mojo\/products\/chile-mojo-chili-beans-kit-460gm\"\u003eChile Mojo Chili Beans Kit\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.chilemojo.com.au\/products\/la-tortilleria-corn-tortillas-11cm-1kg-approx-69?_pos=1\u0026amp;_sid=d5b98ca21\u0026amp;_ss=r\"\u003eLa Tortilleria 11cm 500gm White Corn Tortillas\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.chilemojo.com.au\/collections\/kits-brand-mojo\/products\/chile-mojo-arizona-cornbread-mix-400gm\"\u003eChile Mojo Cornbread Mix\u003c\/a\u003e\u003cbr\u003eChile Mojo Habanero Hot Sauce\u003cbr\u003e\u003ca href=\"https:\/\/www.chilemojo.com.au\/collections\/chile-mojo-sauces\/products\/chile-mojo-hot-sauce-chipotle-148ml\"\u003eChile Mojo Chipotle Hot Sauce\u003c\/a\u003e\u003c\/p\u003e","brand":"Chile Mojo","offers":[{"title":"Default Title","offer_id":43823499051220,"sku":"MOJ888WWB","price":65.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/files\/PhotoRoom_20230620_165836.jpg?v=1764896483"},{"product_id":"al-pastor-taco-bundle","title":"Al Pastor Taco Kit - Chile Mojo  - 225g","description":"\u003ch1 data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eAl Pastor Taco Kit: The Mexican Street Food Original | Chile Mojo\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch3 data-path-to-node=\"2\"\u003eForget the kits. This is 1.5kg of pork transformed into charred, adobo-glazed street food gold, hacked for your BBQ, Smoker or Oven.\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eA Century of Tradition.\u003c\/b\u003e Most people think Al Pastor is just \"pineapple pork.\" They’re wrong. It’s actually a 100-year-old immigrant success story. In the 1920s, Lebanese migrants arrived in \u003cb data-path-to-node=\"4\" data-index-in-node=\"233\"\u003ePuebla, Mexico\u003c\/b\u003e, bringing their vertical Shawarma spits with them. The locals took that Middle Eastern technique, swapped lamb for pork, and traded Mediterranean spices for the deep, earthy heat of \u003cb data-path-to-node=\"4\" data-index-in-node=\"430\"\u003eAchiote and Guajillo chiles\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eThe result? The \u003cb data-path-to-node=\"5\" data-index-in-node=\"16\"\u003eTrompo\u003c\/b\u003e. The King of Tacos. But at home you don’t need a 20kg rotating spit to get this right. You just need authentic adobo from this trio of \u003cstrong\u003eMexican Dried Chile\u003c\/strong\u003e and the right amount of heat. \u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eBin the yellow-box kits. This is 1.5kg of pork transformed into charred, pineapple-glazed street food gold. No vertical spit? No worries, we’ve got the hack to get that CDMX crunch in your own backyard.\u003c\/p\u003e\n\u003chr data-path-to-node=\"6\"\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eWhat’s Inside the Bundle\u003c\/h2\u003e\n\u003ctable data-path-to-node=\"8\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComponent\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eQuantity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eThe Chef’s Reason\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,1,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8,1,0,0\"\u003eDried Guajillo Chiles\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,1,1,0\"\u003e50g\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,1,2,0\"\u003eProvides the iconic deep-red lacquer and smooth sweetness.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,2,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8,2,0,0\"\u003eDried Ancho Chiles\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,2,1,0\"\u003e30g\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,2,2,0\"\u003eFor dark, raisin-like depth and richness.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,3,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8,3,0,0\"\u003eDried Chipotle Morita\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,3,1,0\"\u003e15g\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,3,2,0\"\u003eAdds that \"off the spit\" smoky layer.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,4,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8,4,0,0\"\u003eEl Yucateco Achiote\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,4,1,0\"\u003e100g Box\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,4,2,0\"\u003eThe earthy, neon-red soul of the dish. (Use 50g per 1.5kg).\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8,5,0,0\"\u003e\"Trompo\" Spice Pouch\u003c\/b\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,5,1,0\"\u003e30g\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan data-path-to-node=\"8,5,2,0\"\u003eOur proprietary blend: Mexican Oregano, Toasted Cumin, Clove, and Citrus notes.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr data-path-to-node=\"9\"\u003e\n\u003ch2 data-path-to-node=\"10\"\u003eMaster Recipe: 1.5kg Pork Shoulder\u003c\/h2\u003e\n\u003cp data-path-to-node=\"11\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11\"\u003ePrep Time:\u003c\/b\u003e 20 mins | \u003cb data-index-in-node=\"21\" data-path-to-node=\"11\"\u003eMarinate:\u003c\/b\u003e 12–24 hours | \u003cb data-index-in-node=\"45\" data-path-to-node=\"11\"\u003eCook Time:\u003c\/b\u003e 15 mins\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"12\"\u003eThe Adobo Marinade\u003c\/h3\u003e\n\u003col\u003e\n\u003cli data-path-to-node=\"13,0,0\"\u003eDe-seed and quickly toast your \u003cb data-index-in-node=\"36\" data-path-to-node=\"13,0,0\"\u003eGuajillo, Ancho, and Morita\u003c\/b\u003e chiles in a dry pan until fragrant (approx. 45 seconds). Do not burn them or they turn bitter. Soak in 500ml hot water for 5 mins.\u003c\/li\u003e\n\u003cli data-path-to-node=\"13,1,0\"\u003eInto a blender, toss the soaked chiles, \u003cb data-index-in-node=\"51\" data-path-to-node=\"13,1,0\"\u003eHALF the Achiote brick (50g)\u003c\/b\u003e, the entire \u003cb data-index-in-node=\"92\" data-path-to-node=\"13,1,0\"\u003eSpice Pouch\u003c\/b\u003e, 1\/2 cup pineapple juice, (Hack - if using tinned pineapple use the juice then put the tin in the fridge overnight so it dries out) 1\/3 cup apple cider vinegar, 3 fresh garlic cloves, and 2 tsp salt. \u003c\/li\u003e\n\u003cli data-path-to-node=\"13,2,0\"\u003eBlend until it’s a smooth, thick paste. If it doesn't look like vibrant red paint, keep blending.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-path-to-node=\"14\"\u003eMarinade overnight\u003c\/h3\u003e\n\u003cp data-path-to-node=\"15,0,0\"\u003eSlice \u003cb data-index-in-node=\"6\" data-path-to-node=\"15,0,0\"\u003e1.5kg Pork Shoulder\u003c\/b\u003e thinly (5-7mm) across the grain. A little thicker than a minute steak. Chef Hack: Leave in freezer for 30-45 mins prior to slicing to firm up a little.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15,1,0\"\u003eMassage the adobo into every single slice. Cover and refrigerate for \u003cb data-index-in-node=\"69\" data-path-to-node=\"15,1,0\"\u003eat least 12 hours\u003c\/b\u003e. 24 hours is the sweet spot—let the pineapple enzymes do their work tenderising the pork.\u003c\/p\u003e\n\u003cdiv class=\"bot-name gds-title-s ng-tns-c518643677-287 ng-star-inserted\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"response-content ng-tns-c518643677-287\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel stronger enable-updated-hr-color\" id=\"model-response-message-contentr_0ea861babeca44fc\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003chr data-path-to-node=\"6\"\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eTo Cook\u003c\/h2\u003e\n\u003ch4 data-path-to-node=\"7\"\u003eWe have tried and mastered the at home Trompo technique, so you dont have to: all 3 options work great ranked from most authentic to most convenient. \u003c\/h4\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb data-path-to-node=\"9\" data-index-in-node=\"0\"\u003eThe \"Home Trompo\" (Oven or BBQ)\u003c\/b\u003e Don’t have a 20kg vertical rotisserie? Build one.\u003c\/p\u003e\n\u003col\u003e\n\u003cli data-path-to-node=\"10,0,0\"\u003eTake a thick, 2-inch slice of peeled fresh pineapple as your base.Drive a bamboo skewers or wooden chopstick vertically into the pineapple core.\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,2,0\"\u003eThread your thinly sliced, marinated pork onto the skewer, stacking it high into a tower. Top it with another pineapple slice. Once you have your stack reinforce with another couple of vertical skewers about an inch apart. \u003c\/li\u003e\n\u003cli data-path-to-node=\"10,3,0\"\u003ePlace it on a tray in the oven (move your racks!). Roast until the edges are crispy and charred, then carve it vertically just like a CDMX street vendor, making sure to remove the skewers at the end.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9\"\u003eThe Master Smoker Hack (190°C+)\u003c\/b\u003e This is how you get that 360-degree street-food char without a 20kg commercial spit.\u003c\/p\u003e\n\u003col\u003e\n\u003cli data-path-to-node=\"10,0,0\"\u003eCrank your BBQ or Smoker to \u003cb data-index-in-node=\"39\" data-path-to-node=\"10,0,0\"\u003e190°C - 200°C\u003c\/b\u003e (lid down). We want high-heat aggression, not \"low and slow.\"\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,1,0\"\u003eDrive a bamboo skewers or wooden chopstick vertically into the pineapple core.\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,2,0\"\u003eThread your thinly sliced, marinated pork onto the skewer, stacking it high into a tower. Top it with another pineapple slice. Once you have your stack reinforce with another couple of vertical skewers about an inch apart. \u003c\/li\u003e\n\u003cli data-path-to-node=\"10,2,0\"\u003ePlace your \"Home Trompo\" \u003cb data-index-in-node=\"35\" data-path-to-node=\"10,2,0\"\u003edirectly on the wire rack\u003c\/b\u003e of the smoker.\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,3,0\"\u003eSlide a \u003cb data-index-in-node=\"20\" data-path-to-node=\"10,3,0\"\u003etray underneath the rack\u003c\/b\u003e to catch the \"Liquid Gold\"—the rendered pork fat, adobo, and pineapple juice. Place another slice of pineapple on top of the stack. When it’s deeply caramelised and the meat is charred, take it off.\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,5,0\"\u003eCarve the meat vertically directly into the tray of juices. Chop the grilled pineapple topper into the mix.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-path-to-node=\"11\"\u003e\u003cb data-path-to-node=\"11\" data-index-in-node=\"0\"\u003eThe Skillet \"Quick Char\" Hack\u003c\/b\u003e In a rush? Use a heavy cast-iron skillet or BBQ flat plate.\u003c\/p\u003e\n\u003col\u003e\n\u003cli data-path-to-node=\"12,0,0\"\u003eGet it searing hot with a splash of oil.\u003c\/li\u003e\n\u003cli data-path-to-node=\"12,1,0\"\u003eFry the pork in small batches. \u003cb data-path-to-node=\"12,1,0\" data-index-in-node=\"42\"\u003eDo not crowd the pan\u003c\/b\u003e or the meat will stew in its own juices and turn grey. You want blackened, crispy edges.\u003c\/li\u003e\n\u003cli data-path-to-node=\"12,2,0\"\u003eToss in fresh pineapple chunks at the very end. Let them hit the hot metal for 60 seconds to get a quick caramelised char before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-path-to-node=\"13\"\u003e\u003cb data-path-to-node=\"13\" data-index-in-node=\"0\"\u003eAll work great and give that authentic street food flavour of Adobo Glazed Al Pastor Tacos.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr data-path-to-node=\"18\"\u003e\n\u003ch2 data-path-to-node=\"19\"\u003eTo Serve\u003c\/h2\u003e\n\u003cp data-path-to-node=\"20\"\u003eHeat your Corn or flour Tortillas. Top with the the cooked pork, charred pineapple, finely diced white onion, and fresh coriander. \u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\"\u003eShopping List\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e1.5kg Pork Shoulder: Friendly butcher? Ask for it sliced (3-4mm).\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e1 Fresh Pineapple or large tin of pineapple if fresh not available. \u003c\/p\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e1 White Onion: To be finely diced.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e1 Bunch Fresh Coriander: Don't be shy with it.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,4,0\"\u003e3-4 Fresh Limes: Essential for that final acidic hit.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,5,0\"\u003e3 Fresh Garlic Cloves: To be crushed into your marinade.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6,6,0\"\u003e1\/2 Cup Pineapple Juice (or substitute a half a cup of fresh pineapple and 1\/4 cup of reserved water from soaked Chiles) \u003c\/p\u003e\n\u003cp data-path-to-node=\"6,6,0\"\u003e1\/3 Cup Apple Cider Vinegar.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Chile Mojo","offers":[{"title":"227gm","offer_id":47686226247892,"sku":"MOJ100PAS","price":15.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/files\/Al_Pastor_Taco_image_with_limes.png?v=1776237072"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/collections\/9f8f9941dce6894f716826d7771236cc.webp?v=1767671628","url":"https:\/\/www.chilemojo.com.au\/collections\/chile-mojo-value-kits-dried-chile-bundles\/chile-mojo-brand.oembed","provider":"Chile Mojo","version":"1.0","type":"link"}