Chicken Birria Taco Recipe
User Reviews
3.6
90 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
12
-
Calories
342 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Birria Taco Recipe
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These EASY Birria Tacos, packed spicy, earthy, and aromatic flavors are made with chicken instead of beef! They will have you looking forward to taco Tuesday at home!
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Ingredients
Chicken:
- 2-3 pounds boneless chicken thighs
- 1-2 tablespoons vegetable oil
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 2-3 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- ½ cup crushed tomatoes
- 2-3 cloves garlic , minced
- 1 yellow onion , chopped
- 1 tablespoon ancho chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 cup apple cider vinegar
Tacos:
- 2-3 tablespoons vegetable oil
- 12-14 small corn tortillas
- 2 cups Monterey Jack or oaxaca cheese
- 1 cup fresh cilantro , chopped
- 1/4 cup white onion , chopped
- Fresh lime wedges
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Instructions
Chicken:
- In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chili powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil over sauté in the instant pot.
- Add the chicken, browning on all sides, about 2-3 minutes per side.
- Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 13 minutes. Use quick release method.
- Using a slotted spoon, remove the chicken to a bowl and use 2 forks to shred, discarding any large bits of fat.
- Pour the sauce through a mesh sieve or colander to remove larger pieces. Allow the fats to settle on top.
Tacos:
- Heat 1-2 teaspoons of the vegetable oil in a large skillet. Dip 2-3 corn tortillas (how many will fit in the skillet) in the birria broth and directly into the hot skillet.
- Sprinkle 1 tablespoons of cheese in each tortilla, then 2-3 tablespoons of shredded chicken. Fold over the tortilla to form a taco. Sear on each side for 1-2 minutes or until browned.
- Remove and serve with fresh cilantro, onion, lime wedges and extra birria consommé for dipping.
Equipments used:
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
15g
(5%)
Protein
19g
(38%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
91mg
(30%)
Sodium
605mg
(25%)
Potassium
310mg
(9%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
648IU
(13%)
Vitamin C
3mg
(3%)
Calcium
187mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 91mg | 30% |
| Sodium | 605mg | 25% |
| Potassium | 310mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 648IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 187mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
90 reviews
Good
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