Chicken Birria Taco Bowls

Ingredients

• 1 Spicito Birria Bomb

• 4 cups water

• 2–3 lb boneless, skinless chicken thighs

• 1 small onion, sliced

• 2 cups cooked rice (white, brown or Mexican rice)

• 1 can black beans, drained and rinsed

• Shredded lettuce or cabbage

• Pico de gallo or salsa

• Avocado or guacamole

• Lime wedges and cilantro

Directions

1. Add chicken and onion to a slow cooker or heavy pot.

2. Dissolve 1 Birria Bomb in 4 cups water (let soften, then whisk or break apart) and pour over the chicken.

3. Slow cooker: Cook on LOW 5–7 hours or HIGH 3–4 hours until chicken is very tender.
   Stovetop: Bring to a gentle simmer, cover and cook 45–60 minutes, stirring occasionally, until chicken pulls apart easily.

4. Shred chicken with two forks and stir back into the birria broth.

5. Build bowls: Add rice to bowls, then beans, a generous scoop of chicken birria plus some broth, and shredded lettuce or cabbage.

6. Top with pico, avocado or guac, cilantro and lime juice.