Instructions
Jump to a Flavor:
Birria | Butter Chicken | Chile Colorado | Pozole | Tinga
How Much Meat Do I Use?
Let’s keep it simple (because dinner should be):
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Small Bomb = 1–2 lbs of meat = feeds 2–4 people
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Medium Bomb = 3–4 lbs of meat = feeds 6–8 people
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Large Bomb = 5–6 lbs of meat = feeds 10–12 people
Reminder: Every flavor has its own recipe—so check your recipe card below to see how much water to add.
Basically:
Pick your bomb. Match your meat. Check your water.
You got this.
Birria Tacos
What You Need:
- 1 Birria B.A.F. Bomb
- Chuck roast, lamb, pork or chicken
- 1.5 cups water per pound of meat
- Corn or flour tortillas (corn recommended)
- Shredded mozzarella cheese
- Garnishes: cilantro, red onion, queso fresco, lime wedges
What You Do:
- Unwrap your Birria B.A.F. Bomb and place it in a crockpot with meat and water.
- Cook on high for 6–8 hours, or until meat is fall-apart tender.
- Stir to dissolve any remaining pieces of the bomb.
- Shred meat and keep the broth (consommé) for dipping.
- Heat tortillas in a pan with cheese and birria, fold and crisp.
- Garnish and serve with a side of consommé.
Butter Chicken
What You Need:
- 1 Butter Chicken B.A.F. Bomb
- Chicken (thighs or breasts)
- 0.5 cups water per pound of meat
- 1 cup heavy cream or Greek yogurt
- Rice and/or naan
- Parsley or cilantro
What You Do:
- Unwrap your Butter Chicken B.A.F. Bomb and place it in a crockpot with meat and water.
- Cook on high for 6–8 hours until meat is fall-apart tender.
- Stir to dissolve any remaining pieces of the bomb.
- If sauce is thin, add cornstarch slurry to thicken.
- Serve with rice, drizzle cream or yogurt, top with herbs.
- Dairy-free? Use coconut milk or plant-based cream.
Chile Colorado
What You Need:
- 1 Chile Colorado B.A.F. Bomb
- Beef stew meat
- .5 cup water per pound of meat
- Rice or polenta
- Garnishes: sliced radish, cilantro
What You Do:
- Unwrap your Chile Colorado B.A.F. Bomb and place it in a crockpot with meat and water.
- Cook on high for 6–8 hours until meat is fall-apart tender.
- Stir to dissolve any remaining pieces of the bomb.
- Serve over rice or polenta with garnishes.
Pozole
What You Need:
- 1 Pozole B.A.F. Bomb
- Pork butt or shoulder
- 1 (25 oz) can hominy, drained
- 1.5 cups water per pound of meat
- Garnishes: radish, onion, cilantro, jalapeño
What You Do:
- Unwrap your Pozole B.A.F. Bomb and place it in your crockpot with meat and water.
- Cook on high for 6–8 hours until pork is tender.
- Shred or cube pork and return to broth.
- Add drained hominy and heat through.
- Garnish and serve.
Tinga Tacos
What You Need:
- 1 Tinga B.A.F. Bomb
- Chicken breasts or thighs
- .5 cup water per pound of meat
- Flour or corn tortillas (flour preferred)
- Garnishes: red onion, cilantro, lime, queso fresco, sour cream
What You Do:
- Unwrap your Tinga B.A.F. Bomb and place it in your crockpot with meat and water.
- Cook on high for 6–8 hours until chicken is tender.
- Stir to dissolve remaining bomb pieces.
- Remove and shred chicken then mix back in with sauce in pot.
- Serve in tacos or bowls, with garnishes.