adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Birria de Pollo (Chicken Birria) Tacos
Birria de Pollo (Chicken Birria) Tacos
0 Likes
Total Time:
Succulent and smoky Mexican chicken birria tacos bursting with flavor.
Ingredients:
  • 4 cups chicken broth
  • 4 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 1 dried de árbol chile, stemmed and seeded
  • 4 tablespoons canola oil, divided
  • 1 medium white onion, quartered, divided
  • 4 cloves garlic
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon ground cloves
  • 1.5 pounds skinless, boneless chicken breasts
  • 1 bay leaf
  • 12 (6 inch) corn tortillas
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 12 lime wedges, for serving
Instructions:
  • In a medium saucepan, bring chicken broth to a boil over medium-high heat. Remove from heat, add dried chiles, cover, and let sit for 10 minutes until softened.
  • Heat oil in a large pot. Add 3 onion quarters and garlic, cook until charred. Transfer to a blender with chicken broth, chiles, tomatoes, vinegar, salt, cumin, oregano, pepper, and cloves. Blend until smooth, then strain into a bowl.
  • Sprinkle the chicken with the remaining teaspoon of salt. In a large pot over medium-high heat, pour in the remaining tablespoon of oil. Cook the chicken until golden brown on each side, about 3 minutes per side. Pour the blended chile mixture over the chicken and add the bay leaf. Cover and simmer over medium-low heat until the chicken is fully cooked, approximately 25 minutes.
  • Chop the rest of the onion into quarters and set aside.
  • Uncover the pot, remove and discard the bay leaf, then shred the chicken from the chile mixture. Place the shredded chicken in a large bowl and top with 1 cup of the chile mixture; keep the rest in the Dutch oven over medium-low heat.
  • In a large nonstick skillet over medium-high heat, add the remaining 1 tablespoon of oil. Dip each tortilla into the sauce until coated, then place in the skillet and top with 1/4 cup of chicken. Cook until golden brown and crispy, about 1 to 2 minutes. Fold in half and transfer to a plate. Repeat with remaining tortillas, sauce, and chicken.
  • Evenly distribute the tacos onto 6 plates, garnish with the reserved chopped onion and cilantro, and serve with lime wedges.

Similar Recipes