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Thursday 20 August 2026 06:00:19 GMT
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Birria Taco Bowls for meal preps this week! Full recipe 👇🏻  540 calories  50g protein  10g fat 61g carbs Recipe: Yield: 6 servings For the Birria Beef •  2½ pounds trimmed beef shoulder roast, patted dry •  1 (7-ounce) can chipotle chilies in adobo sauce •  1 cup beef broth, plus up to ½ cup more as needed •  4 garlic cloves •  1 teaspoon paprika •  1 tablespoon salt •  1 teaspoon black pepper •  1 teaspoon ground cumin •  ½ teaspoon ground cinnamon For the Cilantro-Lime Rice •  420 grams uncooked jasmine rice •  ¼ cup chopped fresh cilantro •  Juice of 1 lime •  1 teaspoon sea salt For Serving •  Reserved cooking liquid from the beef •  Chopped yellow onion •  Additional chopped fresh cilantro •  11 grams whole-milk mozzarella per bowl Directions 1.  Sear the beef shoulder roast until browned on all sides. 2.  In a blender, combine the chipotle chilies in adobo, 1 cup beef broth, garlic, paprika, salt, pepper, cumin, and cinnamon. Blend until smooth. Pour the marinade over the seared beef, using up to ½ cup additional beef broth to rinse out the blender if needed. 3.  Cook on low for 6–8 hours or on high for 4–6 hours, until the beef is fork-tender. 4.  Meanwhile, cook the jasmine rice according to package directions. Once cooked, transfer to a bowl and stir in the ¼ cup cilantro, lime juice, and 1 teaspoon sea salt. 5.  Shred the beef. Divide the rice and beef evenly among 6 bowls. Spoon a couple teaspoons of the cooking liquid over each portion. Top with chopped yellow onion, additional cilantro, and 11 grams of mozzarella per bowl. Nutrition per serving: 540 calories, 50g protein, 10g fat, 61g carbs. Enjoy!! #Recipe #mealprep #protein #GymTok #CapCut @Zebra Dolphin @Ninja Kitchen
Birria Taco Bowls for meal preps this week! Full recipe 👇🏻 540 calories 50g protein 10g fat 61g carbs Recipe: Yield: 6 servings For the Birria Beef • 2½ pounds trimmed beef shoulder roast, patted dry • 1 (7-ounce) can chipotle chilies in adobo sauce • 1 cup beef broth, plus up to ½ cup more as needed • 4 garlic cloves • 1 teaspoon paprika • 1 tablespoon salt • 1 teaspoon black pepper • 1 teaspoon ground cumin • ½ teaspoon ground cinnamon For the Cilantro-Lime Rice • 420 grams uncooked jasmine rice • ¼ cup chopped fresh cilantro • Juice of 1 lime • 1 teaspoon sea salt For Serving • Reserved cooking liquid from the beef • Chopped yellow onion • Additional chopped fresh cilantro • 11 grams whole-milk mozzarella per bowl Directions 1. Sear the beef shoulder roast until browned on all sides. 2. In a blender, combine the chipotle chilies in adobo, 1 cup beef broth, garlic, paprika, salt, pepper, cumin, and cinnamon. Blend until smooth. Pour the marinade over the seared beef, using up to ½ cup additional beef broth to rinse out the blender if needed. 3. Cook on low for 6–8 hours or on high for 4–6 hours, until the beef is fork-tender. 4. Meanwhile, cook the jasmine rice according to package directions. Once cooked, transfer to a bowl and stir in the ¼ cup cilantro, lime juice, and 1 teaspoon sea salt. 5. Shred the beef. Divide the rice and beef evenly among 6 bowls. Spoon a couple teaspoons of the cooking liquid over each portion. Top with chopped yellow onion, additional cilantro, and 11 grams of mozzarella per bowl. Nutrition per serving: 540 calories, 50g protein, 10g fat, 61g carbs. Enjoy!! #Recipe #mealprep #protein #GymTok #CapCut @Zebra Dolphin @Ninja Kitchen

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