Bundle

The Taqueria Pack.

Lengua, cachete, arrachera, ground, and short ribs — the cuts a real Sunday taquiza in the Magic Valley needs, packed together so you don't have to chase down five different things.

What's in the box

Five cuts, all Piedmontese, all from one Magic Valley pasture-raised animal. Vacuum-sealed, frozen, ready to thaw for the party.

Cut	Quantity	Use
Beef tongue (lengua)	3 lb whole	Tacos de lengua, salsa verde
Beef cheek (cachete)	2 lb	Barbacoa, slow-shredded tacos
Arrachera (skirt steak)	3 lb, trimmed	Grill hot, slice across the grain
Ground beef	5 lb total	Picadillo, taco filling on the griddle
Short ribs (costilla)	2 lb	Smoker low & slow, or asados
Total	~15 lb takeable beef

All weights ±10 %. Lengua is sold whole — your final piece may run 2.5–4 lb.

Who this is for

The Taqueria Pack is built for the host who's putting on a real taquiza for 10–15 guests — a birthday, a quinceañera warm-up, a Sunday dinner that starts at 1 p.m. and ends when the sun does. Five cuts means five textures on the table: shredded lengua, fork-tender cachete, hot-and-fast arrachera off the grill, ground on the griddle, and ribs from the smoker working in the background all afternoon.

It's also the right pick for families that already know how to cook lengua and cachete — the supermarket carries the easy cuts; we carry the ones your tía actually asks for. Pasture-raised, leaner than commodity beef, and you know exactly which animal it came off of.

Best fit if you

· Are hosting 10+ people for a Sunday taquiza
· Have a slow cooker, a stovetop, and either a grill or a griddle
· Are comfortable braising lengua and cachete
· Want everything from one ranch instead of three trips to three stores
· Care that the beef came from pasture, not a feedlot

Pricing

Bundle weight ~15 lb

Per-lb tier $14 / lb

Taqueria Pack price $210

Priced at our 20 lb bundle tier — $14/lb across the whole box — even though this pack stacks lengua, cachete, and arrachera that would price higher à la carte. The bundle rate is the deal.

Event playbook — prep day & party day

A real-world sequence so nothing piles up at noon on Sunday.

The night before (Saturday)

Boil the lengua

3 hours in salted water with onion, garlic, and bay leaves. Let it rest in the broth, peel the skin while warm, slice or shred. Refrigerate in its own broth — it reheats Sunday on the griddle in 5 min.
Slow-cook the cachete

Drop it in the slow cooker on low overnight with onion, garlic, cumin, and a cup of broth. By Sunday morning it shreds with a fork — straight into a warm tortilla.

Party day (Sunday)

Start the smoker (morning)

Short ribs on at 225 °F over hardwood. They'll be ready around 4 hours later, right when the second wave of guests shows up.
Marinate the arrachera

Lime juice, garlic, soy or Maggi, a little oil, pepper. 2 hours before the grill is hot. Salt only at the last 30 min.
Fire the griddle (~30 min before guests)

Ground beef seasoned simple — salt, garlic powder, a touch of cumin. Keep it pushed to one side so it stays warm. The reheated lengua and cachete go on the other side.
Arrachera on the grill (right before serving)

Hottest part of the grill, 3–4 minutes per side, rest 5, slice across the grain. This is the headliner — serve it the second it's sliced.
Tortillas & salsas on the table

Fresh corn tortillas warmed on the griddle (a stack covered with a clean towel keeps the heat). Two salsas minimum — a salsa verde for the lengua, a roja or chile de árbol for the arrachera. Cilantro, white onion, lime wedges, radish.

Full cooking guides for each cut

If you've never braised lengua before — or you have, but want a second opinion — every cut in this bundle has its own deep-dive guide.

Reserve a Taqueria Pack

Bundles aren't live as one-click SKUs yet — text or email with your party date, we'll confirm price, set the pickup window, and pull the cuts off the next harvest.

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