Chicken Birria Tacos

75 mins
Serves 6
tiktok.com

Directions

  1. 1Remove stems from ancho, arbol and guajillo chilis and deseed them.
  2. 2Remove stems from ancho, arbol and guajillo chilis and deseed them.
  3. 3Remove stems from ancho, arbol and guajillo chilis and deseed them.
  4. 4Roughly chop the chilis and the onion.
  5. 5Roughly chop the chilis and the onion.
  6. 6Roughly chop the chilis and the onion.
  7. 7In a frying pan, sauté the chopped onion with a tiny spray of avocado oil.
  8. 8In a frying pan, sauté the chopped onion with a tiny spray of avocado oil.
  9. 9In a frying pan, sauté the chopped onion with a tiny spray of avocado oil.
  10. 10Add the garlic to the pan.
  11. 11Add the garlic to the pan.
  12. 12Add the garlic to the pan.
  13. 13Add the trio of chilis to the pan.
  14. 14Add the trio of chilis to the pan.
  15. 15Add the trio of chilis to the pan.
  16. 16Add tomato paste for extra flavour.
  17. 17Add tomato paste for extra flavour.
  18. 18Add tomato paste for extra flavour.
  19. 19Add a bay leaf, cinnamon stick and cloves.
  20. 20Add a bay leaf, cinnamon stick and cloves.
  21. 21Add a bay leaf, cinnamon stick and cloves.
  22. 22Add a chopped tomato.
  23. 23Add a chopped tomato.
  24. 24Add a chopped tomato.
  25. 25Cover the mixture with water or stock.
  26. 26Cover the mixture with water or stock.
  27. 27Cover the mixture with water or stock.
  28. 28Transfer the slightly cooled mixture into a blender.
  29. 29Transfer the slightly cooled mixture into a blender.
  30. 30Transfer the slightly cooled mixture into a blender.
  31. 31Add thyme, black pepper, oregano (or marjoram), cumin, coriander and a generous amount of salt to the blender.
  32. 32Add thyme, black pepper, oregano (or marjoram), cumin, coriander and a generous amount of salt to the blender.
  33. 33Add thyme, black pepper, oregano (or marjoram), cumin, coriander and a generous amount of salt to the blender.
  34. 34Blend until smooth.
  35. 35Blend until smooth.
  36. 36Blend until smooth.
  37. 37Pour the blended sauce back into the frying pan and bring to a light simmer.
  38. 38Pour the blended sauce back into the frying pan and bring to a light simmer.
  39. 39Pour the blended sauce back into the frying pan and bring to a light simmer.
  40. 40Cut boneless skinless chicken breasts into large cubes.
  41. 41Cut boneless skinless chicken breasts into large cubes.
  42. 42Cut boneless skinless chicken breasts into large cubes.
  43. 43Add the chicken cubes to the simmering sauce.
  44. 44Add the chicken cubes to the simmering sauce.
  45. 45Add the chicken cubes to the simmering sauce.
  46. 46Bring the sauce back to a simmer, cover, and reduce the heat to medium-low.
  47. 47Bring the sauce back to a simmer, cover, and reduce the heat to medium-low.
  48. 48Bring the sauce back to a simmer, cover, and reduce the heat to medium-low.
  49. 49Cook the chicken for about an hour or until fork-tender.
  50. 50Cook the chicken for about an hour or until fork-tender.
  51. 51Cook the chicken for about an hour or until fork-tender.
  52. 52Dice a white onion and chop some fresh cilantro.
  53. 53Dice a white onion and chop some fresh cilantro.
  54. 54Dice a white onion and chop some fresh cilantro.
  55. 55Shred Oaxaca cheese.
  56. 56Shred Oaxaca cheese.
  57. 57Shred Oaxaca cheese.
  58. 58Warm the tortillas.
  59. 59Warm the tortillas.
  60. 60Warm the tortillas.
  61. 61Assemble the tacos: add cheese, shredded chicken, and a spoonful of sauce to each tortilla.
  62. 62Assemble the tacos: add cheese, shredded chicken, and a spoonful of sauce to each tortilla.
  63. 63Assemble the tacos: add cheese, shredded chicken, and a spoonful of sauce to each tortilla.
  64. 64Fold the tortillas in half and cook until crispy.
  65. 65Fold the tortillas in half and cook until crispy.
  66. 66Fold the tortillas in half and cook until crispy.
  67. 67Top with diced white onion, cilantro, and extra sauce.
  68. 68Top with diced white onion, cilantro, and extra sauce.
  69. 69Top with diced white onion, cilantro, and extra sauce.

Ingredients

  • 2 ancho chilis
  • 2 ancho chilis
  • 2 ancho chilis
  • 2 arbol chilis
  • 2 arbol chilis
  • 2 arbol chilis
  • 4 guajillo chilis
  • 4 guajillo chilis
  • 4 guajillo chilis
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 1 tiny spray avocado oil
  • 1 tiny spray avocado oil
  • 1 tiny spray avocado oil
  • 1 handful garlic
  • 1 handful garlic
  • 1 handful garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 1 enough to cover water or stock
  • 1 enough to cover water or stock
  • 1 enough to cover water or stock
  • 1 tablespoon thyme
  • 1 tablespoon thyme
  • 1 tablespoon thyme
  • 1 a whole lot black pepper
  • 1 a whole lot black pepper
  • 1 a whole lot black pepper
  • 1 tablespoon oregano or marjoram
  • 1 tablespoon oregano or marjoram
  • 1 tablespoon oregano or marjoram
  • 1 tiny bit cumin
  • 1 tiny bit cumin
  • 1 tiny bit cumin
  • 1 tablespoon coriander
  • 1 tablespoon coriander
  • 1 tablespoon coriander
  • 1 generous amount sea salt
  • 1 generous amount sea salt
  • 1 generous amount sea salt
  • 2 boneless skinless chicken breasts
  • 2 boneless skinless chicken breasts
  • 2 boneless skinless chicken breasts
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 1 cilantro
  • 1 cilantro
  • 1 cilantro
  • 1 oaxaca cheese or low-fat mozzarella
  • 1 oaxaca cheese or low-fat mozzarella
  • 1 oaxaca cheese or low-fat mozzarella
  • 6 corn tortillas or gluten-free tortillas
  • 6 corn tortillas or gluten-free tortillas
  • 6 corn tortillas or gluten-free tortillas
  • 1 a little consommé
  • 1 a little consommé
  • 1 a little consommé

Equipment

knifeblenderfrying pan