Breakfast Birria Bowl
Birria is a traditional Mexican stew seasoned with a rich medley of Mexican spices so flavorful that you’ll want to use the birria meat for all kinds of recipes, such as in this hearty Southern breakfast bowl with a base of creamy grits.
Prep Time
20 minutes
COOK Time
45 minutes
YIELD
4 servings
Stuff you'll need
- 3 cups water (or chicken stock)
- 1-2 cups whole milk
- 1 teaspoon coarse salt
- 4 tablespoons salted butter, divided
- 1 cup stone-ground grits
- 1 cup smoked gouda, grated
- 1 Anaheim pepper, finely diced
- 1 mini sweet bell pepper, chopped
- 1 clove garlic, minced
- ½ poblano pepper, finely diced
- ¼ red onion, finely diced
- 2 cups (about ½ recipe yield) Beef Birria, shredded, heated
- 1 avocado, diced
- 1 tomato, diced
- Chopped cilantro, for garnish
- Lime wedges, optional
What to do
- Bring water or stock and the milk to a boil. Add the salt and 2 tablespoons of the butter and whisk in the grits. Reduce heat to a simmer (medium-low) then cook, stirring to keep from sticking to pan, for 45 minutes. If grits begin to get too thick, add more water, stock or milk.
- Remove grits from heat and add the gouda; stir until cheese is melted.
- Heat the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the Anaheim pepper, mini sweet bell pepper, garlic, poblano pepper and onion to the pan and cook for 3 to 5 minutes or until the vegetables are soft and tender. Add them to the pot with the grits and stir well. (Grits can be made 24 hours in advance, refrigerated and reheated when ready to use.)
- Divide the grits evenly in 4 shallow bowls. Top with hot Beef Birria, the avocado and the tomato. Garnish with cilantro and a lime wedge, if desired. Serve hot.
