Description
Enjoy delicious Birria Taco Bowls. This recipe combines slow-cooked beef with flavorful broth and your favorite toppings.
Ingredients
Scale
- 2 lbs beef chuck, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo peppers, seeded and deveined
- 2 dried ancho peppers, seeded and deveined
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 4 cups beef broth
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Cooked rice
- Toppings: cilantro, onion, lime wedges, avocado
Instructions
- Sear beef in olive oil until browned on all sides.
- Remove beef and sauté onion and garlic until softened.
- Add dried peppers, cumin, oregano, and cinnamon. Cook for 1 minute.
- Return beef to pot. Add beef broth and apple cider vinegar. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 3-4 hours, or until beef is very tender.
- Shred beef with two forks.
- Serve over rice with broth and your favorite toppings.
Notes
- For spicier birria, add a dried chile de arbol.
- You can use a slow cooker for this recipe. Cook on low for 6-8 hours.
- Serve with warm tortillas for dipping.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: birria, taco bowls, beef, Mexican, slow cooker