Chicken Birria Tacos
Directions
- 1Remove stems from ancho, arbol and guajillo chilies and deseed them.
- 2Rough chop the chilies and onions.
- 3In a frying pan, saute onions in avocado oil until they start to brown.
- 4Add garlic and the trio of chilies to the pan.
- 5Add tomato paste.
- 6Add bay leaf, cinnamon stick, cloves, and tomato.
- 7Cover everything with water or stock.
- 8Once slightly cooled, put the mixture in a blender.
- 9Add thyme, black pepper, oregano or marjoram, cumin, coriander, and salt to the blender.
- 10Blend the mixture.
- 11Pour the blended mixture back into the pan and bring it to a light boil.
- 12Add sliced boneless skinless chicken breast to the pan.
- 13Bring to a boil, then reduce heat to medium-low and cover.
- 14Cook for about an hour or until fork-tender.
- 15Shred the chicken using two forks.
- 16Keep the shredded chicken hydrated with a little consomme.
- 17Dice white onion and chop cilantro.
- 18Shred Oaxaca cheese.
- 19Warm tortillas.
- 20Assemble the tacos: tortilla, cheese, chicken, sauce, white onions, and cilantro.
Ingredients
- 2 ancho chili
- 2 arbol chili
- 2 guajillo chili
- 1 white onion
- 1 tiny spray avocado oil
- 1 handful garlic
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- 1 tomato
- 1 enough to cover water or stock
- 1 pinch thyme
- 1 a whole lot black pepper
- 1 pinch oregano or marjoram
- 1 pinch cumin
- 1 pinch coriander
- 1 generous amount sea salt
- 2 boneless skinless chicken breast
- 1 white onion
- 1 cilantro
- 1 oaxaca cheese or low fat mozzarella
- 4 corn tortillas or gluten free tortillas
- 1 a little consomme
Equipment
knifeblenderfrying pan
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