Instructions

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Simply use water or your preferred stock, and your favorite B.A.F. recipe. For pressure cookers, crumble the bomb into small pieces to avoid clumps.

Small B.A.F. Bomb: 1-2 lbs of meat/ 2-4 people

Medium B.A.F. Bomb: 3-4 lbs of meat/ 6-8 people

Large B.A.F. Bomb: 5-6 lbs of meat/ 10-12 people

BUTTER CHICKEN, ALSO KNOWN AS "MURGH MAKHANI," IS A CULINARY TREASURE FROM INDIA, EMBODYING THE RICH TAPESTRY OF INDIAN CUISINE. THIS BELOVED DISH WAS CRAFTED IN THE 1950S BY THE VISIONARY CHEFS KUNDAN LAL GUJRAL, KUNDAN LAL JAGGI, AND THAKUR DASS; THEY INGENIOUSLY REPURPOSED LEFTOVER TANDOORI CHICKEN BY GENTLY SIMMERING IT IN A LUSCIOUS, CREAMY TOMATO-BASED SAUCE, CREATING A MASTERPIECE THAT HARMONIOUSLY BLENDS FLAVORS AND TEXTURES

Butter Chicken

  • 1 Butter Chicken B.A.F. Bomb
  • Chicken (boneless, skinless thighs or breasts) 
  • ~0.5 cups of water per lb of meat 
  • 1 cup of heavy whipping cream or plain Greek yogurt 
  • Parsley or cilantro 

What you do: 

  1. Unwrap your B.A.F. Bomb and place it in a crockpot with the cubed chicken and water. 
  2. Set the crockpot on high for 6-8 hours or until the chicken is cooked through and tender. 
  3. If pieces of the B.A.F. Bomb remain, stir in or break up the pieces. 
  4. If the sauce is not thick enough, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). 
  5. Serve over rice and drizzle with heavy whipping cream or plain yogurt. Sprinkle with parsley or cilantro. 

For dairy-free: Add canned coconut milk or cream instead of cream or yogurt.

CHILLE COLORADO IS A TRADITIONAL MEXICAN DISH THAT ORIGINATES FROM THE NORTHERN REGIONS OF MEXICO. THE NAME "COLORADO" IN THIS CONTEXT DOES NOT REFER TO THE U.S. STATE BUT RATHER COMES FROM THE SPANISH WORD FOR "COLORED RED," WHICH DESCRIBES THE VIBRANT RED SAUCE THAT IS A KEY COMPONENT OF THE DISH.

Chille Colorado 

  • 1 Chile Colorado B.A.F. Bomb 
  • Beef stew meat 
  • Approximately 1 cup of water per pound of meat 

Instructions: 

  1. Unwrap the Chile Colorado B.A.F. Bomb and place it in a crockpot along with the beef stew meat and water. 
  2. Set the crockpot on high and cook for 6-8 hours, or until the meat is tender. 
  3. If any pieces of the B.A.F. Bomb remain, stir or break them up into the mixture. 
  4. Serve the dish over rice or polenta. 
  5. Garnish with sliced radish and cilantro.

POZOLE IS A BELOVED TRADITIONAL MEXICAN DISH WITH ROOTS TRACING BACK TO THE PRE-COLUMBIAN MESOAMERICAN ERA. IT WAS ORIGINALLY CRAFTED BY THE INDIGENOUS PEOPLES OF MEXICO, INCLUDING THE AZTECS AND OTHER NAHUATL-SPEAKING CULTURES. THE NAME "POZOLE" COMES FROM THE NAHUATL WORD "POZOLLI," MEANING "FOAMY" OR "FROTHY." 

Pozole 

  • 1 Pozole B.A.F. Bomb 
  • 1 (25-oz) can of hominy 
  • Pork Butt or shoulder  
  • ~1.5 cups of water per lb of meat 

Instructions: 

  1. Unwrap your B.A.F. Bomb and place it in a crockpot with the pork and water. 
  2. Set the crockpot on high and cook for 6-8 hours, or until the meat is tender. 
  3. Stir in or break up any remaining pieces of the B.A.F. Bomb. Shred or cube the pork and add it back to the crockpot. 
  4. Drain and add the hominy and let it heat through. 
  5. Garnish with cilantro, sliced radish, jalapeño, and/or red onion. 

Pro Tip: 

Cut your meat into chunks to decrease cook time.

TINGA HAS BECOME A BELOVED FAMILY MEAL WITH MANY INTERPRETATIONS ACROSS MEXICO, EXTENDING BEYOND PUEBLA AND OAXACA. SOME VERSIONS INCLUDE INGREDIENTS LIKE CHORIZO, OLIVES, OR PICKLED JALAPEÑOS, EACH ADDING A UNIQUE TWIST TO THE TRADITIONAL RECIPE AND MAKING IT A CHERISHED DISH AT FAMILY GATHERINGS

Tinga 

What you need: 

  • 1 Tinga B.A.F. Bomb 
  • Chicken breasts or thighs 
  • ~1 c. of water per lb 

What you do: 

  1. Unwrap your B.A.F. Bomb and place it in a crockpot with meat and water 
  2. Set crockpot on high for 6-8 hours or until meat is tender 
  3. If pieces of the B.A.F. Bomb remain, stir in or break up the pieces 
  4. Shred chicken and return to liquid in crockpot •Serve as tacos, tostadas, on rice, or however you please 
  5. Garnish with red onion, cilantro, lime & queso fresco and/or sour cream

BIRRIA TACOS ORIGINATE FROM THE STATE OF JALISCO IN MEXICO. THE DISH, KNOWN AS "BIRRIA," IS A TRADITIONAL STEW MADE WITH GOAT MEAT, THOUGH IT CAN ALSO BE MADE WITH BEEF, LAMB, OR OTHER MEATS. BIRRIA TACOS HAVE GAINED WIDESPREAD POPULARITY, FEATURING THIS FLAVORFUL MEAT, TYPICALLY SERVED IN CORN TORTILLAS WITH VARIOUS TOPPINGS AND A SIDE OF CONSOMMÉ FOR DIPPING. ]

Birria 

  • 1 Birria B.A.F. Bomb 
  • Chuck roast, lamb, or pork  
  • ~1.5c. of water per lb of meat 

What you do: 

  1. Unwrap your B.A.F. Bomb and place it in a crockpot with meat and water 
  2. Set crockpot on high for 6-8 hours or until meat is tender 
  3. If pieces of the B.A.F. Bomb remain, stir in or break up the pieces 
  4. Shred meat, saving broth (consommé) for dipping •Serve as tacos with a melty cheese, onion, and cilantro 
  5. Dip tacos in leftover consommé 

Pro tip: cut your meat into chunks to decrease cook time