Cowboy Kabob Birria Bowl

Tender, flavorful birria made with our hindquarter kabob cubes, slow-cooked in the pressure cooker until fall-apart perfect, then topped with green crema and quick-pickled onions.

Ingredients (Serves 4–6)

For the Beef

• 2 lbs Elkins Cattle Co. Kabob Cubes (hindquarter beef)
• 2 Tbsp chili powder
• 1 Tbsp smoked paprika
• 2 tsp cumin
• 2 tsp Mexican oregano (or regular oregano)
• 1 tsp cinnamon (optional, for warmth)
• Salt & black pepper, to taste
• 2 Tbsp olive oil
• 1 can (14 oz) fire-roasted tomatoes
• 2 cups beef stock or bone broth
• 1 onion, quartered
• 4 garlic cloves
• 2 bay leaves
• Juice of ½ lime
• 2–3 green onions, chopped (for finishing)

Quick Pickled Red Onions

• 1 red onion, thinly sliced
• ½ cup apple cider vinegar
• ½ cup water
• 1 Tbsp sugar
• 1 tsp salt

How to Make: Bring vinegar, water, sugar, and salt to a boil. Pour over onions in a jar. Cool and let sit while beef cooks.

Green Crema Sauce

• ½ cup plain Greek yogurt
• ½ cup cilantro (packed)
• Juice of 1 lime
• 1 garlic clove
• 1 jalapeño (optional)
• 1 Tbsp olive oil
• Pinch of salt

How to Make: Blend until smooth. Chill until ready to serve.

Directions

1. Season & Sear: Toss kabob cubes with chili powder, paprika, cumin, oregano, cinnamon, salt, and pepper. In the pressure cooker on sauté mode, heat olive oil and sear cubes on all sides. Remove and set aside.
2. Build the Sauce: Add onion, garlic, tomatoes, and ½ cup beef stock. Scrape up browned bits.
3. Pressure Cook: Return beef to pot, add remaining stock and bay leaves. Seal and cook on high pressure for 40 minutes. Natural release for 10 minutes, then vent.
4. Shred & Finish: Shred beef directly in the sauce, stir in green onions and lime juice. Remove bay leaves before serving.
5. Assemble Bowls: Add rice to bowls, top with birria beef, drizzle with green crema, and finish with pickled red onions.

Tips From Our Table

• Leftovers? For extra flavor, reheat shredded birria in a hot skillet to get crispy edges before serving.