CHICKEN BIRRIA TACOS

https://www.youtube.com/watch?v=fbNd3e8c8Ns

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CHICKEN BIRRIA TACOS

Yield 4

Prep time

25 Min

Cook time

1 Hour

Total time

1 H & 25 M

Ingredients

Chicken Birria:

• 3 lb chicken breast
• 2 dried ancho chilis
• 5-10 dried arbol chilis
• 3 dried guajillo chilis
• 1 large white onion, rough chopped
• 10 cloves garlic
• 1 Tbsp tomato paste
• 1 tomato
• 1 bay leaf
• 1 cinnamon stick
• 4 cloves
• 1 tomato, quartered
• 1/2 cup to 1 cup water (or chicken stock)
• 2 tsp thyme
• 2 tsp black pepper
• 2 tsp oregano
• 1 tsp cumin
• 1 tsp coriander
• 1 Tbsp salt (or to taste)

Toppings:

• White onion
• Cilantro
• Oaxaca cheese
• Tortillas of choice

Instructions

1. Take off the stem and deseed the ancho, chili de arbol and guajillo chilis. Preheat a large pan on medium high heat, and spray with cooking oil. Then put in the onion and let cook for 2-3 minutes.
2. Next put in the garlic cloves, destemmed and deseeded dried chilis, and tomato paste. Let cook for about 1 minute, or until fragrant. Then add the bay leaf, cinnamon stick and cloves. Cook for an additional 1 minute. Next, submerge in water (or chicken stock) and let simmer for an additional 1-2 minutes.
3. To make birria sauce, pour the contents of the pan, along with liquid, into a blender. Then add thyme, black pepper, oregano, cumin, coriander and salt to taste. Blend until fully mixed and smooth. Next, add sauce back into the pan, and bring to a simmer. Should take 2-3 minutes.
4. Cut chicken into large cubes, then add into the pan with sauce mixture. Bring to a low boil. Place lid, then bring down to medium low heat and simmer for about 1 hour. Chicken will be very tender. Once it is completely done, shred chicken using two forks. While the chicken is cooking, it’s time to make the fixings!
5. Finely chop onion and fresh cilantro, and grate your favorite cheese.
6. When you’re ready to serve, warm your tortillas of choice on a large pan on medium heat. Add cheese of choice on the entire tortilla. Next, add shredded chicken on half of the tortilla, and serve a spoon full of the sauce. Fold over so that all that cheese can become gooey perfection! Flip to further crisp the other side. If you’d like, garnish with more raw, chopped onion and cilantro…and of course have a little more of the birria sauce to dip!

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