Two products, one plate. Our Birria Adobo Paste builds the chile base your meat braises in; our Quesabirria Oil brings the color and crisp to the griddle. Both blended in Illinois from a Michoacán family recipe — vegan, gluten-free, and sized for kitchens that go through it fast.
Adobo the meat. Braise it low until it shreds. Skim the fat, build the consomé, then dip and sear on the flattop with our oil. That's the whole method — no roasting and grinding chiles at 5 a.m., no batch-to-batch drift.
QUESABIRRIA OIL SEASONING
The red oil that makes a quesabirria look like a quesabirria — and does the same work on chorizo, seafood, and anything else that hits the flattop.

Corn oil infused with guajillo, garlic, cloves, black pepper and paprika. Dip the tortilla, sear it on the griddle, and you get the deep red color and crisped edge customers order with their eyes. It also works straight as a marinade: coat the exterior of any protein, rest it two hours or overnight in a sealed bag, then grill, bake, or sauté. Vegan, gluten-free, no fillers, made in the USA.

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BIRRIA ADOBO PASTE
A slow-cooked chile base built for birria at volume — deep, smoky, and balanced enough to carry a whole braise without anything else in the pot.

Chiles, achiote, chipotle, garlic, onion and natural smoke flavor blended into a ready-to-use paste. Rub it onto beef, goat, pork, chicken or fish, braise until tender, and you have the meat and the consomé for birria tacos, quesabirria, and rich red broth — restaurant-quality every batch, with none of the prep. Vegan, gluten-free, no artificial colors, no fillers. Blended in the USA from a recipe our family has been making since 1932.

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