EZ Bombs Birria Bomb Seasoning, Pack of 2 – Authentic Mexican Spice Mix for Tacos, Burritos, Nachos, and Quesadillas – Made with Real Chiles, Herbs, and Spices for Quick and Flavorful Meals

This is it! Do not ask your self twice about buying this. I was skeptical of purchasing this, I was craving birria to make at home, but with a new baby I didn't want to spend so much time in the kitchen. Listen- read up- this is what birria should taste like. OMG it was delicious just as if I had made it with the long process of boiling and blending the Chiles and spices. I used 5 pounds of meat- sear it first, added 2 birria bombs, and 8 cups of water because we eat ours with the broth. The bombs needed a little help dissolving. Add chopped onion, cilantro, and some lime juice and enjoy. The delicious smell called everyone to the table before it was even ready and when I served- they didn't notice the difference of how it was made.I most definitely recommend and will be adding more to the cart. Thank you!!

All I can say is, WOW! My birria tacos came out absolutely DIVINE. a few notes:1. I used a 4 pound, bone in chuck roast that I got from a cow I had butchered. So this was def a higher quality than what you would get at a grocery store. I DO NOT trim fat prior to cooking.2. I used one bomb for the 4 pound roast and it was perfect.3. Once cooked, I added diced onion to the consume. I didn’t want my onions to be soft, so that’s why I did it this way.4. I bought birria corn tortillas from Meijer. I’m sure there are other places to get said tortillas OR even just regular might work, but these really enhanced the experience.1000/10. Will be buying this again. Probably the easiest way to make birria for us “gringos” :)

Excellent! I used a 3.5 pound chuck roast cut into fist size pieces. 3 cups of beef broth and 1 cup water. Put it in the crock pot for about 6 hours or so. The house smelled amazing! Removed the meat and shredded it. Used the broth in the crock pot to dredge my soft flour shells in (one at a time). Into a pan. Get one side almost crisp, flip it, add meat, cheese, onion, cilantro. Fold and crisp on both sides. Dip out some broth, dip your crispy taco and enjoy! 10 out of 10!

This was actually really good. But like any other package seasoning, you have to doctor it up. Kind of like spaghetti sauce. Can make my own from scratch, but I don't. But I wouldn't just pour jarred sauce with plain ground beef over the noodles. Same with this. Use the bombs as such but add your own extras.I used beef broth instead of water. Also added better than beef bouillon and garlic bouillon, a mix of chuck roast and short ribs (salt/peppered, seared in a pan first), sautéed onions and garlic in same pan, added Mexican oregano, bay leaves, blended tomatoes, Worcestershire sauce, salt, pepper. Used a slow cooker and let it do it's thing. Came out great! Way faster than attempting to do it from scratch. Aroma smells delightful.I cant even imagine dropping the bomb in water and adding raw meat. Bleh! Doctor it up. Google tips and tricks for this and you'll be pleasantly surprised. I'm no chef but I am a good cook and love to do so!

I've made Birria and Chile Colorado the old fashioned way a few times, had never heard of this until a friend told me he had made Birria a few times over the past few weeks. I was thinking "wow that's a lot of work" until he showed me the package. I was curious, so I picked one up and made it last weekend. Preparation was super simple - beef, bomb, and broth in the slow cooker. The result was really, genuinely good. It's much saltier than homemade Birria, which I was expecting, but I still enjoyed the depth of flavor. Less salt would allow the robust pepper flavors to be less muted. But you can't beat the convenience - 15 minutes of prep in the morning and you can have Birria for dinner. Lunch, even, if you have a pressure cooker or instant pot.

I honestly really thought that this product was going to be sub par ... BUT HOLY MOLY it is an amazing product! You literally throw in a few pounds of beef (could be any cut - chuck roast, london broil, ribeye...etc.) into a crockpot, throw in about 4 cups of water, or in my case, 1.5 cups of broth and 2 cups of water, throw in the Birria Bomb, wait about 4 hours, and BOOM, you're done. Now here's what makes me angry ... as soon as I tried the birria broth, it tasted EXACTLY if not better than what all of my local mexican restaurants are serving. Except my birria broth was warm and full of aroma. Now here's why I'm angry - birria tacos are the new "trendy" thing at Mexican restaurants. They're tasty AND expensive. Yet here I was, not spending that much more for extensively more per serving! The shredded beef I cooked went right into some corn tortillas I threw into a frying pan. The birria tacos I made came out perfectly. I added cilantro and onions and used the broth to dip it in. Absolutely amazing! For the same cost of 2 birria taco plates, I yielded about 40 tacos and plenty of broth. The leftover broth will be going tomorrow into a birria ramen (using udon noodles). And guess what? I still have one more bomb left for a future meal! This is seriously one of the best things to ever come out and beats "the pros" at every step, you just gotta be willing to put in the extra work (cooking, waiting, frying, plating, etc.).

It was easy and amazing. I didn’t add anything extra and used beef chuck. I had to cook it for 11 hours but they may have been my own crock pot. But i shared it with my people at work and they all loved it. I used flour tortillas and put Mexican cheese and melted it and then bacon bits and put the birria on it and topped with avocado. It was fire

Honestly, I didn’t expect much, but after seeing all the hype, I had to try it. I’m from Guadalajara and birria is one of my all-time favorite foods and this stuff really surprised me! The flavor is legit and it’s super easy to make. You don’t need to be a pro in the kitchen to enjoy some seriously good birria at home. Definitely recommend.