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Birria de Pollo (Chicken Birria)
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Smokey and rich Mexican chicken birria stew, ideal for dipping with crispy tortilla chips.
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
  • 3 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
  • 0.25 cup crispy tortilla strips
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 6 lime wedges, for serving
Instructions:
  • Assemble all the necessary ingredients.
  • In a saucepan, bring chicken broth to a boil over medium-high heat. Remove from heat, add dried chiles, cover, and let sit for about 10 minutes until chiles have softened.
  • Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add 3 onion quarters and garlic to the pan. Cook until charred on both sides, about 6 minutes. Reserve the last onion quarter for later use.
  • Take the pot off the heat (no need to wipe it), and put the onion and garlic in a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Cover the blender, leaving a gap for steam to escape. Place a towel over the opening and blend for 1 to 2 minutes until everything is well combined.
  • Strain the mixture into a large bowl using a fine mesh strainer.
  • Season chicken with the last teaspoon of salt. Pour the remaining tablespoon of oil into a large pot and heat over medium-high heat. Add chicken and cook until golden brown on both sides, about 3 minutes per side.
  • Cover the chicken with the spicy chile blend and a fragrant bay leaf. Simmer over medium-low heat for approximately 25 minutes until the chicken is fully cooked.
  • Next, finely dice the remaining quarter of the onion and set it aside.
  • Uncover the pot, remove the bay leaf, then shred the chicken. Divide the shredded chicken evenly among 6 bowls, pour in the soup, and top with chopped onion, tortilla strips, cilantro, and lime wedges before serving.

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