Chicken Birria

76 mins
Serves 1
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Directions

  1. 1Remove the skins from the chicken legs and put them in a pot.
  2. 2Remove the skins from the chicken legs and put them in a pot.
  3. 3Remove the skins from the chicken legs and put them in a pot.
  4. 4Rehydrate four chiles guajillos and one chile ancho.
  5. 5Rehydrate four chiles guajillos and one chile ancho.
  6. 6Rehydrate four chiles guajillos and one chile ancho.
  7. 7Add bay leaves to the chicken.
  8. 8Add bay leaves to the chicken.
  9. 9Add bay leaves to the chicken.
  10. 10Add the tomato, quarter piece of onion, and three garlic cloves to a blender.
  11. 11Add the tomato, quarter piece of onion, and three garlic cloves to a blender.
  12. 12Add the tomato, quarter piece of onion, and three garlic cloves to a blender.
  13. 13Add the rehydrated chiles, a cup of vinegar, and some of the juice from boiling the chiles to the blender.
  14. 14Add the rehydrated chiles, a cup of vinegar, and some of the juice from boiling the chiles to the blender.
  15. 15Add the rehydrated chiles, a cup of vinegar, and some of the juice from boiling the chiles to the blender.
  16. 16Blend everything and strain into the pot with the chicken to remove the chile skins.
  17. 17Blend everything and strain into the pot with the chicken to remove the chile skins.
  18. 18Blend everything and strain into the pot with the chicken to remove the chile skins.
  19. 19Completely submerge your chicken, cover it up, and once it comes to a boil, lower to a low simmer.
  20. 20Completely submerge your chicken, cover it up, and once it comes to a boil, lower to a low simmer.
  21. 21Completely submerge your chicken, cover it up, and once it comes to a boil, lower to a low simmer.
  22. 22Simmer for an hour, constantly mixing the chicken to make sure it evenly cooks.
  23. 23Simmer for an hour, constantly mixing the chicken to make sure it evenly cooks.
  24. 24Simmer for an hour, constantly mixing the chicken to make sure it evenly cooks.
  25. 25When it's ready, complete with some white rice, cebolla, cilantro, a squeeze of lime, some tortillas and salsa.
  26. 26When it's ready, complete with some white rice, cebolla, cilantro, a squeeze of lime, some tortillas and salsa.
  27. 27When it's ready, complete with some white rice, cebolla, cilantro, a squeeze of lime, some tortillas and salsa.

Ingredients

  • 6 chicken legs
  • 6 chicken legs
  • 6 chicken legs
  • 4 four chiles guajillos
  • 4 four chiles guajillos
  • 4 four chiles guajillos
  • 1 one chile ancho
  • 1 one chile ancho
  • 1 one chile ancho
  • 2 Tbsp chicken bullion
  • 2 Tbsp chicken bullion
  • 2 Tbsp chicken bullion
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 Tbsp pepper
  • 1 Tbsp pepper
  • 1 Tbsp pepper
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch cumin
  • 1 pinch cumin
  • 1 pinch cumin
  • 1 pinch sesame seeds
  • 1 pinch sesame seeds
  • 1 pinch sesame seeds
  • 1 pinch ground ginger
  • 1 pinch ground ginger
  • 1 pinch ground ginger
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 0.25 onion
  • 0.25 onion
  • 0.25 onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 cup apple cider vinegar
  • 1 cup apple cider vinegar
  • 1 cup apple cider vinegar
  • 1 serving white rice
  • 1 serving white rice
  • 1 serving white rice
  • 1 serving cebolla
  • 1 serving cebolla
  • 1 serving cebolla
  • 1 serving cilantro
  • 1 serving cilantro
  • 1 serving cilantro
  • 1 serving lime
  • 1 serving lime
  • 1 serving lime
  • 1 serving salsa
  • 1 serving salsa
  • 1 serving salsa
  • 2 charred tortillas
  • 2 charred tortillas
  • 2 charred tortillas

Equipment

potblenderstrainertongs