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Short Rib Birria Bowl

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by Daniel Dorado

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East meets West in this Middle Eastern-Mexican mashup. Here Chef Daniel's puts the spotlight on succulent slow-braised beef in a Mexican Birria-style adobo sauce. On the side you'll find a refreshing Palestinian tomato-cucumber salad in a tangy pomegranate vinaigrette that provides a nice acidic balance to the beef. The saucy beef can be topped with pickled red onions and fresh cilantro, and comes with a side of fragrant Jasmine rice to soak up all delicious Birria broth.

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Nutritional facts

Protein

34g

Carbs

37g

Calories

600

Fat

35g

Ingredients

Apple Cider VinegarBay LeafBeef BaseBeef ChuckBlack PepperCardamomChileCilantroClove And SpicesCoriander SeedsCucumberCumin SeedsDijon MustardExtra Virgin Olive OilGarlicGingerGreen OnionsGuajillo ChiliJalapeno PeppersJasmine RiceLemon JuiceMintOil BlendOnionsOreganoPasilia Chili DriedPlum TomatoesPomegranate MolassesRed OnionsRosemarySageShort RibsSugarSumacThyme

Reviews

4.2

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Based on 203 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

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Cynthia Dubell · 07/24/23

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About Daniel Dorado

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Born in Los Angeles to parents from Mexico, Chef Daniel Dorado traces his love of cooking back to his earliest years, working as a line cook alongside his older brother and enjoying Sunday dinners cooked by his abuelita. During college, Dorado worked in restaurants and realized that his love of food was much bigger than his love of communications, so he decided to pursue cooking full time. He moved to New York City and eventually landed the position of Head Chef at Ilili. There, he was introduced to Middle Eastern spices and techniques, which completely transformed the way he cooks and creates dishes. In October 2019, Dorado teamed up with Nasser Jaber to create The Migrant Kitchen: a long-dreamt-of catering business that focused on providing meaningful opportunities for immigrants to showcase the cuisines and cultures of their home countries while earning more than just minimum wage. Today, TMK serves over 60,000 meals a week to food-insecure communities across NYC.

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