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Chicken Birria Tacos Recipe

Name: Chicken Birria Tacos
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 onion (halved); 1 whole garlic bulb (halved); 1 carrot (roughly chopped); 1 celery stalk (roughly chopped); 5 bay leaves; 6 Guajillo chiles/chillies (Stems cut off. ); 2 tsp dried oregano; 1 tsp ground cumin; 2 tsp salt; 1 kg (2lb) chicken; 4 cups chicken broth/stock; Pinch of sugar.; 18 flour tortillas; 4 cups cheese (grated); 1 onion (finely diced); Fresh cilantro/coriander.; Fresh jalapeños.; Lime wedges.

Simply Delicious

Succulent chicken birria tacos are the ULTIMATE tacos. Served with a rich consommé for dipping, they are absolutely irresistible.

Ingredients

1 onion (halved)

1 whole garlic bulb (halved)

1 carrot (roughly chopped)

1 celery stalk (roughly chopped)

5 bay leaves

6 Guajillo chiles/chillies (Stems cut off. )

2 tsp dried oregano

1 tsp ground cumin

2 tsp salt

1 kg (2lb) chicken

4 cups chicken broth/stock

Pinch of sugar.

18 flour tortillas

4 cups cheese (grated)

1 onion (finely diced)

Fresh cilantro/coriander.

Fresh jalapeños.

Lime wedges.

Method

Combine the chicken with all the vegetables, chiles/chillies and spices in a large Dutch oven or pot and set over medium-high heat.

Bring to a boil then reduce the heat, cover with a lid and allow to simmer for 30 minutes then pull out the chillies and add to a blender with 2 cups of the broth, blend until smooth then pour back into the pot.

Cook for another 45 minutes to 1 hour until the meat is tender and can be pulled apart easily. If using a whole chicken, you might need to let it braise for longer.

Pull the chicken out and shred with two forks. Pass the broth through a strainer and discard the vegetables. Reserve the broth and add a cup of stock if it's reduced and thickened too much.

To make the tacos, dip the tortillas quickly into the broth then place in a large, nonstick frying pan or cast iron skillet set over low heat.

Add the shredded chicken, cheese and finely diced onion then fold over and cook for 1-2 minutes per side until the cheese has melted.

Remove and serve with the consommé/birria sauce topped with fresh cilantro/coriander and jalapeños.

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