Guajillo Chili Pepper, Ancho Chili Pepper, Onion, Garlic, Spices, Apple Cider Vinegar Powder (maltodextrin, Apple Cider Vinegar, Com Starch-modified), Rice Concentrate.

Makes 18-20 tacos: Stuff You'll Need: 2.5 lbs. Chuck roast (or see veggie options on our site); 1 (1 oz.) Pkg. Birria taco seasoning; Salt, to taste (2 tsp. coarse salt should do it). 1 (14.5 oz.) can diced tomatoes; 1/2 cup water; 18-20 (6 in.) flour or corn tortillas cheese optional. Slow Cooker Method: 1. Rub beef with birria seasoning and salt. Place in cooker with tomatoes and water, cover and cook on low for 9 hrs. or on high for 4.5 hrs. Taste and add salt if you need. 2. Remove cooked beef and shred; keep broth in pot. 3. Dip each tortilla in broth, place in skillet on medium heat. Top with meat (and cheese, if using). Fold and cook each side until golden brown. 4. Add your favorite toppings and serve with a bowl of broth for dipping. Pressure Cooker Method: Cut beef into 2-in. cubes, toss with seasoning and salt. Add to cooker with tomatoes and water. Pressure cook for 1 hr. on high, then follow steps 2-4.

Servin' Suggestion: Top with chopped onion, tomatoes, cilantro, sour cream, and lime wedges.