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List of Ingredients 2 Guajillo chillies, de-stemmed and de-seeded 2 Arbol chillies, de-stemmed and de-seeded 800g chuck steak, chopped into large cubes 3 Tbl olive oil Sea salt to season 1 large brown onion, sliced 5 medium tomatoes, sliced in half 1 Tbl Tio Pablo Mayan Gold Spice Mix 1 tsp Tio Pablo Mexican Oregano 2 ½-3 cups beef stock 1 tsp Apple Cider Vinegar 1 bay leaf 12 Tio Pablo Corn Tortillas 2 cups grated Edam cheese 1 small brown onion, diced, to garnish ½ cup fresh coriander, chopped, to garnish Instructions Place dried chillies into a small bowl and pour atop boiling water. Let sit. Season chopped chuck steak with sea salt. In a large pan, heat oil and sear chuck steak until brown on both sides. Remove meat from the pan but do not clean out the pan. Add the tomatoes and sliced onion and fry until browned and soft. Add Mayan Gold, Mexican Oregano, 1 cup of beef stock and Apple Cider Vinegar. Let simmer for about 10 minutes. Place mixture into a blender or food processor. Drain dried chillies (discard water) and add to mixture. Puree until smooth and add back into large pan with the chuck steak. Add another cup of beef stock and 1 cup of water and let simmer for a few hours (add more stock or water as needed), until the beef shreds easily. Dip corn tortillas into the stew, place on a hot grill and add beef and grated cheese. Top with fresh coriander & onion and dip into the Birria broth for extra deliciousness. Products in the Recipe

Spicy & smoky Salsa Macha with chillies. Delicious with tacos, in soups, on eggs, in mayonnaise. List of Ingredients Tio Pablo Guajillo chillies Tio Pablo Arbol chillies Tio Pablo Ancho chillies Tio Pablo Peanuts Tio Pablo Mexican Oregano Apple Cide Vinegar Sea Salt Instructions Heat 2 cups of olive oil and add 4 cloves of garlic and 2 Tablespoons sesame seeds. After 1 minute add chopped,de-stemmed and de-seeded chillis (leave a few seeds if you’d like extra heat). Cook for about 1-2 minutes until chillis start to brown and remove from heat. Place mixture into food processor with 1/4 cup peanuts, 1 tsp Apple Cider Vinegar, 3/4 tsp sea salt and 1 tsp Mexican Oregano. Blend all until you have a nice, chunky consistency Products in the Recipe

Ingredients: 2 red onions, peeled and finely sliced ½ cup white wine vinegar ½ cup cider vinegar 1tsp sugar 1 tsp Tio Pablo Citrus Chilli Salt 1/2 tsp Tio Pablo Mexican Oregano 1 bay leaf ​ ​ Directions: Place the onion slices into a bowl. In a saucepan, combine the vinegars, sugar and salt and simmer until the sugar has dissolved. Set aside to cool to room temperature. Pour mixture over onions and then add the Mexican Oregano and bay leaf. Stir through and place in clean jars. Let sit in the refrigerator for at least a few hours and then serve. Pickles can stay in the fridge for about two weeks.