Description
Tender shredded beef birria served with cilantro lime rice, black beans, roasted corn, avocado, and rich consommé in flavorful meal prep bowls perfect for busy weeks.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into large chunks
- 5 dried guajillo chilies
- 2 dried ancho chilies
- 2 chipotle peppers in adobo
- 4 cups beef broth
- 1 large white onion, divided
- 6 garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups cooked long grain rice
- 2 cups cooked black beans
- 1 cup roasted corn
- 2 avocados, sliced
- 1/2 cup chopped fresh cilantro
- 4 lime wedges
- 1/2 cup diced white onion
Instructions
- Remove stems from dried chilies and soak them in hot water for 10 minutes.
- Blend soaked chilies, chipotle peppers, garlic, half the onion, tomato paste, apple cider vinegar, cumin, oregano, paprika, salt, pepper, and beef broth until smooth.
- Heat a skillet over medium-high heat and sear the beef chunks on all sides until browned.
- Transfer beef to a slow cooker and pour the blended sauce over the top.
- Cover and cook on low for 8 hours until the beef becomes tender and shreds easily.
- Shred the beef directly in the consommé.
- Assemble meal prep containers with cooked rice, black beans, roasted corn, and birria beef.
- Top with avocado slices, chopped cilantro, diced onion, and lime wedges.
- Serve with extra consommé spooned over the bowls before eating.
Notes
- Store toppings separately for maximum freshness.
- Add avocado right before serving for best texture.
- Save extra consommé for reheating the beef.
- The flavors deepen beautifully overnight.