Easy Birria Bowl and Rice with Chipotle Crema
Fans of birria tacos will love this mess-free take on the classic dish. Easy to customize with extra toppings, you can switch this dish up every time you serve it!
Ingredients
- 1 bag Success® Jasmine rice
- 2 tbsp vegetable oil
- 1 lb beef stew meat, cut into small pieces
- 3/4 cup white onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp chili powder
- 1 1/4 tbsp salt, divided
- 1/2 tbsp pepper
- 1/2 cup sour cream
- 1 tbsp adobo sauce from canned chipotle peppers
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, chopped
- 4 lime wedges
- 1 avocado, sliced
Instructions
Step 1: Prepare rice according to package directions.
Step 2: In a large pot, heat the vegetable oil over medium heat. Add the 3/4 cup onion and garlic, and sauté for 5 minutes or until softened and fragrant.
Step 3: Add the beef stew meat to the pot and cook until browned on all sides, about 5 minutes.
Step 4: In a separate bowl, whisk together the beef broth, water, tomato paste, cumin, oregano, chili powder, 1 tablespoon salt, and pepper. Pour the mixture into the pot with the beef.
Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, or until the beef is tender.
Step 6: In a small bowl, mix the sour cream, adobo sauce, lime juice, and remaining salt to make the chipotle crema.
Step 7: Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and simmer for an additional 5 minutes to allow the flavors to meld.
Step 8: To assemble the birria bowls, divide the rice among four bowls. Top with the shredded beef, and garnish with cilantro, red onions, avocado and a squeeze of lime juice. Drizzle the chipotle crema over the top.
Turn to this hearty meal in a bowl when you crave something saucy and spicy, meaty and rich.
