• Wash and dry produce. • Pick and separate cilantro leaves from stems; roughly chop stems and leaves. • Halve, peel, and dice onions into 1⁄4-inch pieces. Reserve 2 TBSP diced onion (1⁄4 cup for 8 servings) in a small bowl; add enough cold water to cover and set aside to soak until ready to serve (this removes the raw bite from onion). Dice potatoes into 1-inch pieces.

• Open package of beef* and drain off any excess liquid. • Heat a large drizzle of oil in a large, heavy-bottomed pot over medium- high heat. Add beef, cilantro stems, and remaining onions; season with salt and pepper. Cook, stirring occasionally, until beef begins to brown and onions begin to soften, 4-5 minutes.

• Sprinkle flour, Mexican Spice Blend, and Fajita Spice Blend over beef. Cook, stirring, until spices are lightly toasted and fragrant, 30-60 seconds. • Add potatoes, pho stock concentrates, chicken stock concentrates, 2 cups water, and 1⁄2 tsp sugar (4 cups water and 1 tsp sugar for 8 servings); stir to combine. • Bring to a boil, then cover and reduce heat to medium low. Cook, stirring halfway through, until potatoes are tender and beef is cooked through, 35-40 minutes (40-45 minutes for 8).

• While birria cooks, trim and halve radishes; thinly slice into half-moons. Quarter lime, then halve each wedge lengthwise (you’ll have 8 wedges for 4 servings; 16 wedges for 8).

• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

• Using a slotted spoon, carefully transfer beef and potatoes to a large serving bowl. Carefully transfer broth to a medium serving bowl (use a second large bowl for 8 servings). • Serve tortillas, beef and potatoes, broth, cilantro leaves, radishes, lime wedges, sour cream, and reserved onion (draining first) family style and let everyone build their own tacos! TIP: Dip your tacos in the broth or spoon atop tacos. Beef is fully cooked when internal temperature reaches 145°.