Ingredients

• 1-3 pounds meat (Chuck Roast or Goat)

• 1 EZ Bomb

• 4 cups of water

• Corn tortillas

• Shredded cheese (Chihuahua or Oaxaca)

• Diced onions

• Chopped cilantro

• Lime wedges

Directions

1. Place 1-3 pounds of meat into a pressure cooker, crockpot, or large pot. Drop an EZ Bomb on top of the meat. Pour in 4 cups of water to ensure the bomb dissolves properly.

   Pressure Cooker: Cook under pressure for 1 hr 45 mins.

   Crockpot: Set to high and cook for 6 hours.

   Stovetop: Simmer until the meat is tender and flavorful.

2. Remove the meat and simmer the remaining broth to reduce it slightly, if desired. Shred the birria meat.

3. In a dipping bowl add the broth, diced onions, cilantro and lime juice. Mix well and set aside.

4. Dip each tortilla in the consomé to coat lightly.

   Heat a skillet or griddle over medium heat. Place the dipped tortilla on the skillet.

   Add a layer of shredded cheese on one half of the tortilla. Place some shredded birria meat on top of the cheese.

   Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy.

5. Garnish the tacos with diced onions, chopped cilantro, and a squeeze of lime. Serve with a side of the consomé for dipping.