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Birria Beef Bowls with Cilantro Lime Rice

Birria Beef Bowls with Cilantro Lime Rice

Birria Rice Bowls are the easiest weeknight slow-cooker dinner 🤩.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner
Ingredients Method Notes

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
  • 3/4 cup warm consommé
  • Cotija
  • lime wedges

Method
 

For the cilantro lime rice
  1. Mix the warm rice with garlic powder, salt, pepper, cilantro, lime juice, and lime zest.
For the pico de gallo
  1. Toss everything for the pico de gallo together and let it sit for 15 minutes. Drain off any extra liquid before adding it to your bowl.
For the guacamole
  1. Mash the avocado and mix with lime juice, onion, cilantro, salt, and pepper.
For the birria beef
  1. Cut your chuck roast into 3-4 chunks and place into the crockpot. Add onion, garlic, cinnamon, and bay leaves. Drop in the Birria Bomb and pour the beef broth over everything.
  2. Cover and cook on low for 8 hours, until the beef shreds with zero effort.
  3. Pull the beef out, shred it, and strain the consommé into a bowl.
  4. Warm the shredded birria beef with a splash of consommé to keep it nice and juicy.
To assemble the bowls
  1. Build your bowls with the cilantro lime rice, birria beef, pico de gallo, and guacamole. Top with cotija and a squeeze of lime.
  2. Pour warm consommé over the top or serve it on the side for dipping.

Notes

  • Use leftover birria beef for an easy dinner.
  • For a spicier pico de gallo, leave the seeds in the jalapeño.