Name: Birria Beef Bowls with Cilantro Lime Rice
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups cooked jasmine rice; 1/4 tsp garlic powder; 1/2 tsp salt; 1/8 tsp black pepper; 3 tbsp chopped cilantro; 1 tbsp lime juice; 1/2 lime zest; 3 lb chuck roast; 1 EZ Bombs Birria Bomb; 3 cups beef stock; 1 white onion; 4 clove garlic; 2 bay leaves; 1 cinnamon stick; 2 Roma tomatoes; 1/4 white onion; 1/2 jalapeño; 3 tbsp chopped cilantro; 1 1/2 tsp olive oil; 1/4 tsp garlic powder; 1 tbsp lime juice; 1/4 tsp salt; 1/8 tsp black pepper; 1 ripe avocado; 1 tbsp lime juice; 2 tbsp white onion; 2 tbsp chopped cilantro; 1/4 tsp salt; black pepper; 1 1/2 cups shredded birria beef

These birria beef bowls with cilantro lime rice are the easiest weeknight slow cooker dinner. Tender, shredded birria beef gets piled over zesty cilantro lime rice with fresh pico de gallo, creamy guacamole, cotija and a drizzle of warm consommé. These birria rice bowls take about 10 minutes to assemble once the beef is ready.

The crockpot does the hard work, and leftover birria turns into tacos, quesadillas or my Crispy Birria Grilled Cheese. It is one of my favorite meal prep wins.

Why You’ll Love These Birria Bowls

Set it and forget it birria in the slow cooker.
Fresh toppings like pico, guac and cotija balance the rich beef.
Cilantro lime rice you will want to make with everything.
Leftovers for days for tacos, quesadillas and grilled cheese.

Ingredients for Birria Beef Bowls

The Birria Beef

Chuck roast, an EZ Bombs Birria Bomb, beef stock, white onion, garlic, bay leaves and a cinnamon stick. The broth becomes your consommé.

The Cilantro Lime Rice

Cooked jasmine rice, garlic powder, salt, pepper, chopped cilantro, lime juice and lime zest.

The Pico de Gallo

Roma tomatoes, white onion, jalapeño, cilantro, olive oil, garlic powder, lime juice, salt and pepper.

The Guacamole and Toppings

A ripe avocado, lime juice, white onion, cilantro, salt and pepper, plus cotija and lime wedges.

Dietary note: These birria bowls are naturally gluten free if your birria seasoning is gluten free; always check the label. Skip the cotija for dairy free.

How to Make Birria Bowls

Step 1: Slow cook the birria

Cut the chuck roast into 3 or 4 chunks and add it to the slow cooker with the onion, garlic, cinnamon and bay leaves. Drop in the Birria Bomb and pour the beef stock over everything. Cover and cook on low for 8 hours, until the beef shreds easily.

Step 2: Shred and strain

Pull out the beef and shred it. Strain the consommé into a bowl.

Step 3: Make the cilantro lime rice

Mix the warm rice with the garlic powder, salt, pepper, cilantro, lime juice and lime zest.

Step 4: Make the pico and guac

Toss the pico de gallo ingredients together and let them sit 15 minutes, then drain any extra liquid. Mash the avocado with lime juice, onion, cilantro, salt and pepper.

Step 5: Warm the beef

Warm the shredded birria in a skillet with a splash of consommé to keep it juicy.

Step 6: Build the bowls

Layer the cilantro lime rice, birria beef, pico de gallo and guacamole. Top with cotija and a squeeze of lime, then drizzle with warm consommé.

Carly’s Expert Tips

Keep the consommé. It is liquid gold for dipping, drizzling and reheating the beef.
Drain the pico. Letting it sit and draining it keeps your bowl from getting watery.
Skim the fat off the consommé for a cleaner flavor, or keep some for richness.
Crisp it up. Sear the shredded beef in a hot skillet for crispy edges.

Make It Your Own

Burrito: Wrap everything in a large flour tortilla.
Low carb: Serve over cauliflower rice or shredded lettuce.
Beans: Add black or pinto beans for extra fiber.
Spicy: Leave the seeds in the jalapeño or add pickled jalapeños.

Make-Ahead and Meal Prep: Make the birria beef up to 4 days ahead and store it in its consommé. The rice and pico keep for 3 to 4 days, so these bowls are perfect for meal prep. Make the guacamole fresh.

What to Serve With Birria Bowls

Birria bowls are a full meal, but tortilla chips, Cowboy Caviar or Mexican Street Corn Dip make great sides. Use leftover beef for Crispy Birria Grilled Cheese.

Storing and Reheating

Store the birria beef in its consommé in the fridge for up to 4 days or freeze it for up to 3 months.

Store the rice, pico and guacamole separately. Reheat the beef and rice, then add the fresh toppings.

What People Ask About Birria Bowls

What is birria?

Birria is a Mexican stew of beef slow-cooked in a seasoned chile broth until tender. The cooking broth is served as consommé for dipping.

What cut of beef is best for birria bowls?

Chuck roast is ideal because it becomes fall-apart tender after slow cooking.

Can I make birria in the Instant Pot?

Yes. Pressure cook on high for about 60 minutes with a natural release.

Can I use leftover birria for bowls?

Yes. Leftover birria is perfect for quick bowls on busy nights.