Mexican · Dinner
Shredded Beef Chile Bowl with Broth
Birria Bowl con Consome y Arroz
Mexican rice bowl topped with tender shredded birria beef in chile sauce alongside a small cup of consomme for sipping, served with white rice, diced onion, cilantro, lime, and warm corn tortillas.
$
12 minsPrep
48 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
680Calories
42gProtein
28gFat
58gCarbs
8gSugar
6gFiber
840mgSodium
95mgChol
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Instructions
1
Prep
Season 440g beef chuck with 1 tsp salt and 0.5 tsp pepper. Toast guajillo and ancho chiles in a dry pan 30 seconds per side until pliable, soak in hot water 10 minutes. Blend drained chiles with tomatoes, onion, garlic, ginger, oregano, cumin, cloves, cinnamon, vinegar, salt, and 480ml soaking liquid until very smooth. Strain sauce. Dice 60g onion for topping, chop cilantro, cut lime into wedges.
2
Sear
Heat 2 tbsp oil in a large heavy lidded pan over medium-high 1 minute. Sear beef in two batches, 3 minutes per side until deeply browned, transferring each to a plate. Reduce heat to medium-high.
3
Build 1
Pour strained birria sauce into the searing pan, cook 4 minutes over medium-high until brick red and bubbling thickly. Return beef and juices to pan with 4 bay leaves and 800ml beef stock.
4
Simmer
Cover and cook over medium-low 40 minutes until beef is fork-tender and falling apart. While birria simmers, heat 2 tbsp oil in a saucepan over medium 1 minute. Toast 120g rice 2 minutes, add 1 cup chicken stock and salt to taste, bring to boil, reduce to low, cover, and cook 14 minutes. Rest covered off heat.
5
Skim
Shred beef on a board with two forks. Skim fat from the pan, ladle 400ml consomme into a small cup. Return shredded beef to remaining sauce over low heat to keep warm.
6
Char
Heat a skillet or hold corn tortillas directly over a flame 20 seconds per side until lightly charred and pliable.
7
Plate
Spoon rice into two wide bowls, top with saucy birria, diced onion, and cilantro. Serve consomme alongside in small cups for sipping or dipping tortillas, with lime wedges and charred tortillas on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef chuck roast
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 4 tbsp neutral oil
- 6 guajillo chiles, dried
- 4 ancho chiles, dried
- 2 medium tomatoes
- 0.5 white onion
- 8 garlic cloves
- 2 tbsp fresh ginger
- 2 tsp dried oregano
- 2 tsp ground cumin
- 0.5 tsp ground cloves
- 0.5 tsp ground cinnamon
- 60ml (1/4 cup) apple cider vinegar
- 4 bay leaves
- 1040ml (4 1/2 cups) beef stock
- 120g (4 oz) white rice
- 240ml (1 cup) chicken stock
- 60g (2 oz) white onion
- 4 corn tortillas, small
- 16g (small handful) fresh cilantro
- 1 lime