Chicken Birria Tacos

1h 15m
Serves 6
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Directions

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