Breakfast Birria Bowl | Carroll Shelby’s Real Texas Taco Seasonings

Ingredients

• 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
• Remove grits from heat and add the gouda; stir until cheese is melted.
• 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.