{"title":"Most reviewed products","description":"","products":[{"product_id":"chile-mojo-arizona-cornbread-mix-400gm","title":"Chile Mojo Arizona Cornbread Mix 400gm","description":"\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe Antidote to Bland Supermarket Kits\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eForget those crumbly, sugar-loaded \"muffin mixes\" from the bread aisle. Authentic Southwestern cornbread should have a tight crumb, a buttery crust, and enough structural integrity to mop up a bowl of heavy Texas Red. Our \u003cb data-path-to-node=\"2\" data-index-in-node=\"222\"\u003eArizona Cornbread Mix\u003c\/b\u003e is the 22-year-old staple at Chile Mojo because it’s a balanced canvas for heat, smoke, and soul.\u003c\/p\u003e\n\u003chr data-path-to-node=\"3\"\u003e\n\u003ch3 data-path-to-node=\"4\"\u003eThe Build: 15 Minutes to Glory\u003c\/h3\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eServes:\u003c\/b\u003e 6 to 8 | \u003cb data-path-to-node=\"5\" data-index-in-node=\"17\"\u003ePrep time:\u003c\/b\u003e 5 mins | \u003cb data-path-to-node=\"5\" data-index-in-node=\"37\"\u003eBake time:\u003c\/b\u003e 15-20 mins\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003ePreheat:\u003c\/b\u003e Get your oven to \u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"26\"\u003e180°C\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Vessel:\u003c\/b\u003e Generously butter a 20x20cm cake pan or—if you want that authentic crispy edge—a \u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"93\"\u003e10” cast iron skillet\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Wet Base:\u003c\/b\u003e Melt \u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"19\"\u003e90g of butter\u003c\/b\u003e. Whisk it in a medium bowl with \u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"65\"\u003e1 cup (250ml) of buttermilk\u003c\/b\u003e (the acidity is key) and \u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"118\"\u003e2 medium eggs\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eThe Golden Rule:\u003c\/b\u003e Gently fold in \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"32\"\u003e400g of Arizona Cornbread Mix\u003c\/b\u003e.\u003c\/p\u003e\n\u003cblockquote data-path-to-node=\"6,3,1\"\u003e\n\u003cp data-path-to-node=\"6,3,1,0\"\u003e\u003cb data-path-to-node=\"6,3,1,0\" data-index-in-node=\"0\"\u003eChef’s Note:\u003c\/b\u003e Do \u003ci data-path-to-node=\"6,3,1,0\" data-index-in-node=\"16\"\u003enot\u003c\/i\u003e over-mix. You want it lumpy. If you whisk it until smooth, you’re developing gluten and turning your side dish into a rubber brick. Stop while it looks messy.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,4,0\"\u003e\u003cb data-path-to-node=\"6,4,0\" data-index-in-node=\"0\"\u003eThe Bake:\u003c\/b\u003e Spread into the pan and bake for 15-20 minutes until a golden crust develops.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"12\"\u003eLevel Up: Stir-In Ideas\u003c\/h3\u003e\n\u003cp data-path-to-node=\"13\"\u003eIf you want to take this from \"side dish\" to \"showstopper,\" fold these into the batter before baking:\u003c\/p\u003e\n\u003cul data-path-to-node=\"14\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb data-path-to-node=\"14,0,0\" data-index-in-node=\"0\"\u003eThe Texan:\u003c\/b\u003e 1\/2 cup sharp cheddar + 1 small tin of diced green chilies.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb data-path-to-node=\"14,1,0\" data-index-in-node=\"0\"\u003eThe Butcher:\u003c\/b\u003e 1\/2 cup cooked, crumbled \u003cb data-path-to-node=\"14,1,0\" data-index-in-node=\"38\"\u003eMexican Chorizo\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,2,0\"\u003e\u003cb data-path-to-node=\"14,2,0\" data-index-in-node=\"0\"\u003eThe Garden:\u003c\/b\u003e A handful of fresh coriander and charred corn kernels.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"15\"\u003e\n\u003ch3 data-path-to-node=\"16\"\u003eThe \"Zero Waste\" Leftover Hack\u003c\/h3\u003e\n\u003cp data-path-to-node=\"17\"\u003eGot leftover bread? (Unlikely, but let’s pretend). Turn it into \u003cb data-path-to-node=\"17\" data-index-in-node=\"64\"\u003eCornbread Stuffing\u003c\/b\u003e for chicken breasts or pork chops.\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"18\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,0,0\"\u003eCrumble \u003cb data-path-to-node=\"18,0,0\" data-index-in-node=\"8\"\u003e1 cup of old cornbread\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003eSauté \u003cb data-path-to-node=\"18,1,0\" data-index-in-node=\"6\"\u003e1\/4 cup onion\u003c\/b\u003e and \u003cb data-path-to-node=\"18,1,0\" data-index-in-node=\"24\"\u003e1\/4 cup celery\u003c\/b\u003e in butter until soft.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,2,0\"\u003eAdd \u003cb data-path-to-node=\"18,2,0\" data-index-in-node=\"4\"\u003e1\/2 cup chicken stock\u003c\/b\u003e, a pinch of sage, and—the secret weapon—a teaspoon of \u003cb data-path-to-node=\"18,2,0\" data-index-in-node=\"80\"\u003eAji Amarillo paste\u003c\/b\u003e for a fruity, creeping heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,3,0\"\u003eMix until moist and stuff your protein of choice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Chile Mojo","offers":[{"title":"400gm","offer_id":15355202502701,"sku":"MOJ400ACB","price":4.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/files\/Chile_Mojo_Cornbread_Mix_400g.jpg?v=1764893541"},{"product_id":"guajillo-whole","title":"Guajillo - whole","description":"\u003cp\u003echile Guajillo (gwah-HEE-oh), a member of the New Mexico pod type has a more earthy\/charcoal flavour than it’s bright-coloured cousins and, typically, a bit more kick.\u003c\/p\u003e\nIt is classically used in salsas fritas (fried salsas) pureed moles and long-stew sauces.","brand":"Chile Mojo","offers":[{"title":"50gm","offer_id":15355359756333,"sku":"DCW050GUA","price":5.49,"currency_code":"AUD","in_stock":true},{"title":"150gm","offer_id":15355359789101,"sku":"DCW200GUA","price":16.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/guajillo_whole_-_smaller.jpg?v=1766017810"},{"product_id":"ancho-whole","title":"Ancho - whole","description":"\u003cp\u003echile Ancho (AHN-choh), literally ‘\"broad\"’ is the dried, red form of chile Poblano.\u003c\/p\u003e\n\u003cp\u003eIt’s thick-fleshed pods dry slowly leaving a bright richness similar to cherries with overtones some liken to fresh tobacco.\u003c\/p\u003e\n\u003cp\u003eOne of the 'holy trinity' of Mexican chiles, ancho is essential in \u003cspan class=\"st\"\u003e red chili con carne, tamales, many moles, enchiladas, salsa, soups and any sauces.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn it's whole form, chile ancho is a fantastic stuffer, making the classic for Chiles Rellenos.\u003c\/p\u003e\n\u003cp\u003eHeat level 2 - 3\/10\u003c\/p\u003e","brand":"Chile Mojo","offers":[{"title":"70gm","offer_id":15355362443309,"sku":"DCW070ANC","price":6.79,"currency_code":"AUD","in_stock":true},{"title":"200gm","offer_id":15355362476077,"sku":"DCW200ANC","price":16.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/ancho_whole_-_smaller.jpg?v=1766017812"},{"product_id":"chile-mojo-taco-seasoning","title":"Chile Mojo Taco seasoning","description":"\u003cp\u003eAll-natural MILD Taco Seasoning.\u003c\/p\u003e\n\u003cp\u003eIn Mexico tacos are a snack food to get one through ‘til the day’s main meal.  Of course, with all the trimmings, it’s easy to make them into a full-on smorgasbord.\u003c\/p\u003e\n\u003cp\u003eStart with seasoned meats, corn or flour tortillas, and have lots of little bowls around for: salsas ? grated cheese ? diced fresh onion ? avocados\/guacamole ? shredded lettuce ? sour cream ? black olive slices ? diced fresh tomato ? chile slices OR ? refried beans.\u003c\/p\u003e\n\u003cp\u003eIngredients: chile powder, salt, onion powder, garlic powder, spices, Mexican oregano.\u003c\/p\u003e\n\u003cp\u003e25gm packet seasons up to 500g mince\u003cbr\u003e75gm packet seasons up to 1.5kg mince\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Chile Mojo","offers":[{"title":"75gm","offer_id":15355366801453,"sku":"MOJ075TAC","price":5.5,"currency_code":"AUD","in_stock":true},{"title":"250gm","offer_id":15355366834221,"sku":"MOJ250TAC","price":16.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/taco_-smaller.jpg?v=1764894098"},{"product_id":"chile-mojo-ranch-dressing-and-dip-mix","title":"Chile Mojo Ranch Dressing and Dip Mix","description":"\u003cdiv id=\"content_block_description\" class=\"wysiwyg-content\" style=\"display: block;\"\u003eLooking for Hidden Valley brand Ranch Dressing?  This is our fabulous knock off of the real thing.  Many customers prefer this to the original so give it a go in your next recipe or wings night.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wysiwyg-content\" style=\"display: block;\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"wysiwyg-content\" style=\"display: block;\"\u003eThe classic American green salad dressing, buffalo hot wing \u0026amp; veggie dip; made in Australia.\u003c\/div\u003e\n\u003cdiv class=\"wysiwyg-content\" style=\"display: block;\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"wysiwyg-content\" style=\"display: block;\"\u003e* 28gm makes 2 cups dressing or dip.\u003c\/div\u003e\n\u003cdiv class=\"wysiwyg-content\" style=\"display: block;\"\u003e* 84gm triple pack makes a total of 6 cups (three 2 cup batches).\u003cbr\u003e\n\u003cp\u003e* 280gm makes 5 litres dressing or dip.\u003c\/p\u003e\nCombine 28gm with:\u003cbr\u003e1 cup milk or buttermilk plus 1 cup mayonnaise for Ranch Dressing.\u003cbr\u003e\n\u003cp\u003eOR -\u003cbr\u003e2 cups sour cream for Ranch Dip.\u003c\/p\u003e\nINGREDIENTS: Maltodextrin (gluten-free), Buttermilk, Salt, Dried Onion, Flavour Enhancer (621), Dried Garlic, Spices, Xanthan Gum (415), Citric Acid (330).\u003cbr\u003e\n\u003cp\u003eContains MILK\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Chile Mojo","offers":[{"title":"28gm","offer_id":15355390361645,"sku":"MOJ028RDM","price":3.5,"currency_code":"AUD","in_stock":true},{"title":"280gm","offer_id":15355390427181,"sku":"MOJ280RDM","price":14.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/obfuscated_gully_-_smaller.jpg?v=1764894138"},{"product_id":"tabasco-original-mini-bottle-3-7ml","title":"Tabasco Original Mini bottle 3.7ml","description":"\u003cp\u003e\u003cstrong\u003eThe World's Most Portable Hot Sauce\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMeet the tiniest bottle of TABASCO\u003csup\u003e®\u003c\/sup\u003e Original Red Sauce—a perfectly pocket-sized 3.7ml bottle standing just 6cm tall. Don't let the size fool you; this mini marvel packs the same iconic flavour and heat that's been a kitchen staple since 1868.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy You'll Love It:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhether you're gifting a single bottle to a hot sauce enthusiast, keeping a 10-pack stashed in your desk drawer for bland lunch emergencies, or ordering a 50-pack for your next event, these mini bottles are the ultimate solution for flavour on the go. Perfect for travel, camping, office lunches, or anywhere life takes you.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Classic TABASCO\u003csup\u003e®\u003c\/sup\u003e Flavour:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMade with just three simple ingredients—aged red peppers, distilled high-grain vinegar, and salt—this is the original hot sauce that started it all. The peppers are aged in oak barrels for up to three years, creating that distinctive tangy, peppery flavour with a clean, sharp heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEndless Possibilities:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSplash it on Mexican favourites like tacos and burritos, elevate Italian pasta and pizza, enhance seafood and fresh oysters, add zing to sandwich spreads and burgers, perfect your Eggs Benedict, or mix the ultimate Bloody Mary. This versatile sauce complements virtually any savoury dish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect For:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTravel and camping adventures\u003c\/li\u003e\n\u003cli\u003eOffice desk drawer essentials\u003c\/li\u003e\n\u003cli\u003eGlovebox emergency flavour kit\u003c\/li\u003e\n\u003cli\u003eParty favours and event giveaways\u003c\/li\u003e\n\u003cli\u003eCorporate functions and catering\u003c\/li\u003e\n\u003cli\u003eUnique gifts for hot sauce lovers\u003c\/li\u003e\n\u003cli\u003eWedding favours with a kick\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eHeat Level:\u003c\/strong\u003e Mild (4\/20) - Flavourful with approachable heat\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Aged red peppers, distilled high-grain vinegar, salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Profile:\u003c\/strong\u003e Tangy \/ Vinegar Forward\u003c\/p\u003e","brand":"Tabasco","offers":[{"title":"10 pack","offer_id":15355407106093,"sku":"TAB003x10","price":13.99,"currency_code":"AUD","in_stock":false},{"title":"box of 500","offer_id":44027683930324,"sku":"TABbox500","price":515.0,"currency_code":"AUD","in_stock":false},{"title":"pack of 50","offer_id":15355407138861,"sku":"TAB003x50","price":58.99,"currency_code":"AUD","in_stock":false},{"title":"single","offer_id":42172367241428,"sku":"TAB003MIN","price":1.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/tab004min.jpg?v=1764894190"},{"product_id":"secret-aardvark-habanero-hot-sauce-236ml-8oz","title":"Secret Aardvark Habanero Hot Sauce 236ml (8oz)","description":"\u003cp\u003e\u003cstrong\u003eAs seen on The Hot Ones - Season 4\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis sauce is taking the hot sauce community by storm. A unique “Caribbean meets Tex-Mex” flavor and just enough heat to slap the sass outta your mouth. It’s a versatile table sauce that adds a special something to dang near anything, and works as a marinade too!\u003c\/p\u003e\n\u003cp\u003eIngredients: Tomatoes (Tomatoes and Fire Roasted Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), White Wine Vinegar, Carrots, Water, Yellow Onion, Habanero Chile Pepper (Habanero Chile Peppers, Water, Salt, Citric Acid), Mustard (Distilled Vinegar, Water, Mustard Seed, Salt Turmeric, Spices), Organic Cane Sugar.\u003c\/p\u003e","brand":"Secret Aardvark","offers":[{"title":"236ml","offer_id":15355482406957,"sku":"AAR236HAB","price":21.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/aar236hab.jpg?v=1764894434"},{"product_id":"masa-lista-corn-flour-white-2kg","title":"Masa Lista Corn Flour White 2kg plastic pack","description":"Masa Lista corn flour. White corn flour perfect for tortillas, tamales and all your Latin American dishes.  Corn meal, cornmeal.\u003cbr\u003e\u003cbr\u003eIngredients:\u003cbr\u003eWhite corn, lime.","brand":"other","offers":[{"title":"2kg","offer_id":15355519729709,"sku":"MAS2kgMAW","price":15.49,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/mas2kgmaw.jpg?v=1764894629"},{"product_id":"dirty-dick-s-hot-pepper-sauce-with-tropical-twist-148ml-5oz","title":"Dirty Dicks Hot Pepper Sauce with Tropical Twist 148ml (5oz)","description":"\u003cp\u003e\u003cstrong\u003eAs seen on The Hot Ones - Season 4\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you love bold, sweet and spicy, then you're going to love Dirty Dick’s Hot Pepper Sauce with a Tropical Twist.\u003c\/p\u003e\n\u003cp\u003eDirty Dick's blend habanero peppers with tropical fruits for a sweet and spicy sauce to create an outstanding exotic sauce great on pork chops, over rice in chicken wraps, mixed into meatloaf or as a stand-alone dipping sauce. Let the sweetness of bananas, raisins, and pineapples linger on your palate and wait for the heat to kick in.\u003c\/p\u003e\n\u003cp\u003eIt's rare to find a hot sauce with real heat that doesn't compromise in flavour. The consistency of the sauce is quite thick and rich, a sign of quality ingredients. This hot sauce keeps you wanting for more... a real tease of pleasure and pain.\u003c\/p\u003e\n\u003cp\u003eIngredients: Habanero Peppers, Mangoes, Pineapple, Vinegar, Bananas, Brown Sugar, Raisins, Onions, Garlic, Salt, Spices.\u003c\/p\u003e","brand":"Dirty Dicks","offers":[{"title":"148ml-5oz","offer_id":15355521105965,"sku":"DID148TRO","price":14.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/did148tro.jpg?v=1764894635"},{"product_id":"la-tortilleria-white-corn-tortillas-14-5cm-1kg-approx-47","title":"La Tortilleria White Corn Tortillas 14.5cm - 1kg (approx 47)","description":"\u003cp\u003eFinally, a quality Australian made-from-scratch tortilla using 100% Australian-grown GMO- free corn.\u003c\/p\u003e\n\u003cp\u003eLa Tortillaria prepares these authentic corn tortillas using traditional nixtamal methods which results in a superior taste and texture. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e* Gluten Free \u0026amp; endorsed by Coeliac Australia\u003cbr\u003e* GMO Free\u003cbr\u003e* Prepared in facilities free of dairy, soy, nuts, egg, gluten and fish products\u003cbr\u003e* Preservative \u0026amp; additive free\u003cbr\u003e* 100% Australian-grown white corn\u003cbr\u003e* Made from nixtamalized masa dough, not masa flour\u003c\/p\u003e\n\u003cp\u003eIngredients: Corn (99.5%), sea salt, traces of lime. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eApprox 47 tortillas per pack - 1kg\u003c\/p\u003e\n\u003cp\u003eDue to the fresh nature of these tortillas, shelf life will range from 2-6 weeks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGood shelf life is due to their packaging and is not reliant on preservatives.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePLEASE NOTE: as a refrigerated product, these are for local pick up only.\u003c\/p\u003e","brand":"La Tortilleria","offers":[{"title":"1kg","offer_id":15355530248237,"sku":"LAT1kgWCT14.5cm","price":25.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/LaTortilleria_Product_12.jpg?v=1764894658"},{"product_id":"ibarra-mexican-chocolate","title":"Ibarra Mexican Chocolate","description":"\u003cp\u003eThe authentic Mexican chocolate drink mix packed into round discs, using a combination of cocoa, cocoa nibs, coarse sugar and a dash of cinnamon.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eUse it for baking, mix with hot milk to make the ultimate hot chocolate or use in Mexico's National Dish, Mole Poblano.\u003c\/p\u003e\n\u003cp\u003ePlease note: Ibarra now has a new package.  Stocks may vary and you could receive either style.  Product inside is unchanged.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIngredients: Sugar, cacao, soy lecithin, cinnamon.\u003c\/p\u003e","brand":"Ibarra","offers":[{"title":"90gm","offer_id":42052403527892,"sku":"IBA090CHO","price":2.99,"currency_code":"AUD","in_stock":true},{"title":"pack of 6","offer_id":42052403560660,"sku":"IBA540CHO","price":14.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/7227\/1149\/products\/d06aca85cf2e14fc48e2341135fb3875.jpg?v=1764895800"},{"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":"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"}],"url":"https:\/\/www.chilemojo.com.au\/collections\/most-reviewed-products.oembed","provider":"Chile Mojo","version":"1.0","type":"link"}