Chicken Birria Tacos
Chicken birria tacos, completed with juicy shredded chicken and crispy cheese-crusted tortillas!
Servings: 4-6
Preparation time: 20 min
Cook Time: 2 hours
Ingredients:
For the Birria Sauce:
- 4 – 5 chilies, halved
- 2 tomatoes, quartered
- 1 small onion, quartered
- 4 garlic cloves
- 2 cups chicken stock
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 1 tsp salt
- ½ tsp black pepper
- 2 Tbsp vinegar
For the Chicken:
- 2 – 3 chicken breasts
- 2 cups chicken stock
- 1 bay leaf
- 1 Tbsp oil
For the Tacos:
- torn tortillas
- 1 cup mozzarella cheese, grated
- ½ cup fresh coriander, chopped
- 1 small red onion, diced
- 1 lime, cut into wedges
How To Make Chicken Birria Tacos
- In a skillet, add chillies, tomatoes, onion, and garlic.
- Sauté until slightly charred, about 5 minutes.
- Stir chilies, sautéed, chicken stock, vinegar, and all seasonings until smooth.
- Strain if needed for a silky sauce.
- Heat oil in a large pot or Dutch oven.
- Add the birria sauce and cook for 3-4 minutes until fragrant.
- Add the chicken, chicken stock, and bay leaf.
- Cover and simmer for 45-60 minutes until the chicken is tender and shreds easily.
- Remove the chicken and shred it with two forks.
- Return it to the pot and mix with the sauce.
- Heat a skillet over medium heat.
- Dip a tortilla into the birria sauce and place it in the skillet.
- Sprinkle cheese on half of the tortilla, add shredded chicken, and fold the tortilla over.
- Cook until crispy and golden brown, about 2-3 minutes per side.
- Garnish with garnish, diced onion, and a squeeze of lime.
- Serve with a bowl of consommé for dipping.
Chefs Tip: Let the chicken rest in the sauce after shredding to absorb all the delicious spices.
If the sauce is too thin, blend in a few cooked tomatoes or a small amount of corn flour.