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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the warm rice with garlic powder, salt, pepper, cilantro, lime juice, and lime zest.
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.
Mash the avocado and mix with lime juice, onion, cilantro, salt, and pepper.
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.
Cover and cook on low for 8 hours, until the beef shreds with zero effort.
Pull the beef out, shred it, and strain the consommé into a bowl.
Warm the shredded birria beef with a splash of consommé to keep it nice and juicy.
Build your bowls with the cilantro lime rice, birria beef, pico de gallo, and guacamole. Top with cotija and a squeeze of lime.
Pour warm consommé over the top or serve it on the side for dipping.
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Use leftover birria beef for an easy dinner.
For a spicier pico de gallo, leave the seeds in the jalapeño.
Can I use a different cut of beef?
Yes, you can use other cuts like brisket or short ribs, but cooking times may vary.
What if I don't have a slow cooker?
You can cook the birria beef in a heavy pot on the stove over low heat, but you'll need to monitor it closely.
How do I store leftovers?
Store leftover birria beef and rice separately in airtight containers in the fridge for up to 3 days.
Can I make this dish spicier?
Yes, add more jalapeños or a dash of hot sauce to increase the heat.
Is there a substitute for Cotija cheese?
Feta cheese can be used as a substitute for Cotija cheese.
