Directions
- 1Shred the cooked birria.
- 2Add queso sauce to the shredded birria and mix well.
- 3Place 4 pounds of lean beef (sirloin steak) in a crock pot.
- 4Pour homemade birria sauce over the beef.
- 5Combine 3 cups of bone broth, 3 tbsp ancho Chile powder, 3 tbsp smoked paprika, 1 tbsp Mexican oregano, 50g chipotle adobo, 2 tbsp tomato paste, 1 cup sautéed onion, 6 cloves garlic, and 3 rehydrated guajillo peppers in a blender.
- 6Blend the ingredients until smooth to make the birria sauce.
- 7Slow cook the beef and birria sauce on low for 6-8 hours.
- 8For the queso sauce, combine 100g nacho cheese, 100g 1/3 cream cheese, 400g fat free cottage cheese, taco seasoning, and Kraft Mac powder in a blender.
- 9Blend the queso sauce ingredients until smooth.
- 10Equally distribute the birria into 10 different bowls.
- 11Add 1 cup of homemade Spanish rice to each bowl.
- 12Add 20g of avocado to each bowl.
- 13Drizzle chipotle sauce over each bowl.
Ingredients
- 4 lbs lean beef (Sirloin steak)
- 3 cups bone broth
- 3 tbsp ancho Chile powder
- 3 tbsp smoked paprika
- 1 tbsp Mexican oregano
- 50 g chipotle adobo
- 2 tbsp tomato paste
- 1 cup sautéed onion
- 6 garlic cloves
- 3 rehydrated guajillo peppers
- 100 g nacho cheese
- 100 g 1/3 cream cheese
- 400 g fat free cottage cheese
- Taco seasoning
- Kraft Mac powder
- 1 cup homemade Spanish rice
- 20 g avocado
- Chipotle sauce
Equipment
crock potblenderladle
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