Chicken Birria Tacos
Directions
- 1Remove stems from ancho, arbol and guajillo chilis and deseed them.
- 2Roughly chop the chilis and the onion.
- 3In a frying pan, sauté the chopped onion with a tiny spray of avocado oil.
- 4Add the garlic to the pan.
- 5Add the trio of chilis to the pan.
- 6Add tomato paste for extra flavour.
- 7Add a bay leaf, cinnamon stick and cloves.
- 8Add a chopped tomato.
- 9Cover the mixture with water or stock.
- 10Transfer the slightly cooled mixture into a blender.
- 11Add thyme, black pepper, oregano (or marjoram), cumin, coriander and a generous amount of salt to the blender.
- 12Blend until smooth.
- 13Pour the blended sauce back into the frying pan and bring to a light simmer.
- 14Cut boneless skinless chicken breasts into large cubes.
- 15Add the chicken cubes to the simmering sauce.
- 16Bring the sauce back to a simmer, cover, and reduce the heat to medium-low.
- 17Cook the chicken for about an hour or until fork-tender.
- 18Dice a white onion and chop some fresh cilantro.
- 19Shred Oaxaca cheese.
- 20Warm the tortillas.
- 21Assemble the tacos: add cheese, shredded chicken, and a spoonful of sauce to each tortilla.
- 22Fold the tortillas in half and cook until crispy.
- 23Top with diced white onion, cilantro, and extra sauce.
Ingredients
- 2 ancho chilis
- 2 arbol chilis
- 4 guajillo chilis
- 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 tablespoon thyme
- 1 a whole lot black pepper
- 1 tablespoon oregano or marjoram
- 1 tiny bit cumin
- 1 tablespoon coriander
- 1 generous amount sea salt
- 2 boneless skinless chicken breasts
- 1 white onion
- 1 cilantro
- 1 oaxaca cheese or low-fat mozzarella
- 6 corn tortillas or gluten-free tortillas
- 1 a little consommé
Equipment
knifeblenderfrying pan
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