Description
To understand why this meal is so special, it helps to examine what makes each element work so well together. At its foundation, this dish takes the legendary Mexican slow-braised meat stew known as birria and reimagines it as a fresh, modern grain-free bowl.
Ingredients
For the Halal Birria Beef
- 2 lb (900 g) halal beef chuck roast, cut into large chunks
- 2 tbsp olive oil
- 1 medium onion, quartered
- 5 garlic cloves
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 chipotle pepper in adobo sauce
- 2 tomatoes, roasted
- 2 cups beef broth (halal)
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 2 bay leaves
- 1 tsp smoked paprika
- Salt and black pepper, to taste
For the Salad Bowls
- 6 cups chopped romaine lettuce
- 2 cups shredded red cabbage
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- ½ cup sweet corn kernels
- ¼ cup chopped fresh cilantro
- ½ cup crumbled queso fresco or feta (optional)
- Lime wedges, for serving
For the Lime Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey
- ½ tsp ground cumin
- Salt and black pepper, to taste
Instructions
Toast the dried guajillo and ancho chilies in a dry skillet for 1–2 minutes until fragrant. Soak them in hot water for 15 minutes until softened.
Blend the softened chilies, roasted tomatoes, onion, garlic, chipotle pepper, beef broth, vinegar, cumin, oregano, cinnamon, smoked paprika, salt, and pepper until smooth.
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef until browned on all sides.
Pour the blended sauce over the beef, add the bay leaves, cover, and simmer on low for 3–3½ hours, or until the beef is fall-apart tender.
Remove the beef from the pot and shred with two forks.
Strain the cooking liquid if desired and reserve it as the consommé. Return some shredded beef to the broth to keep it juicy.
Whisk together olive oil, lime juice, honey, cumin, salt, and pepper.
Divide the romaine, cabbage, tomatoes, cucumber, corn, avocado, and red onion among four bowls.
Top with generous portions of shredded birria beef, sprinkle with cilantro and queso fresco if using, and drizzle with the lime dressing.
Pour the hot consommé into small bowls for dipping or sipping alongside the salad. Serve with fresh lime wedges.
Notes
Pair with warm corn tortillas, Mexican-style rice, black beans, or tortilla chips. The rich consommé balances the fresh vegetables, making this a hearty yet refreshing meal perfect for lunch or dinner.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with consommé
- Calories: 520 kcal
Keywords: Halal Birria Beef Bowl, Birria Beef Salad Bowl, Halal Beef Salad with Consommé