Chicken Birria Tacos
User Reviews
4.8
12 reviews
Excellent
Chicken Birria Tacos
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Succulent chicken birria tacos are the ULTIMATE tacos. Served with a rich consommé for dipping, they are absolutely irresistible.
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Ingredients
For the Birria
- 1 onion halved
- 1 whole garlic bulb halved
- 1 carrot roughly chopped
- 1 celery stalk roughly chopped
- 5 bay leaves
- 6 Guajillo chiles/chillies Stems cut off.
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 tsp salt
- 1 kg (2lb) chicken I used boneless chicken thighs but you can make this recipe with bone-in chicken thighs/pieces or even a whole chicken.
- 4 cups chicken broth/stock
- Pinch of sugar.
For the tacos
- 18 flour tortillas
- 4 cups cheese grated
- 1 onion finely diced
- Fresh cilantro/coriander.
- Fresh jalapeños.
- Lime wedges.
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Instructions
- Combine the chicken with all the vegetables, chiles/chillies and spices in a large Dutch oven or pot and set over medium-high heat.
- Bring to a boil then reduce the heat, cover with a lid and allow to simmer for 30 minutes then pull out the chillies and add to a blender with 2 cups of the broth, blend until smooth then pour back into the pot.
- Cook for another 45 minutes to 1 hour until the meat is tender and can be pulled apart easily. If using a whole chicken, you might need to let it braise for longer.
- Pull the chicken out and shred with two forks. Pass the broth through a strainer and discard the vegetables. Reserve the broth and add a cup of stock if it's reduced and thickened too much.
- To make the tacos, dip the tortillas quickly into the broth then place in a large, nonstick frying pan or cast iron skillet set over low heat.
- Add the shredded chicken, cheese and finely diced onion then fold over and cook for 1-2 minutes per side until the cheese has melted.
- Remove and serve with the consommé/birria sauce topped with fresh cilantro/coriander and jalapeños.
Notes
- If you can't find Guajillos, use Ancho chiles or another dried Chile. Chipotle peppers in adobo sauce can be used too but aren't as authentic.
- If you can't find Guajillos, use Ancho chiles or another dried Chile. Chipotle peppers in adobo sauce can be used too but aren't as authentic.
Nutrition Information
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Calories
475kcal
(24%)
Carbohydrates
24g
(8%)
Protein
50g
(100%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
140mg
(47%)
Sodium
1489mg
(62%)
Potassium
922mg
(26%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2107IU
(42%)
Vitamin C
5mg
(6%)
Calcium
326mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 24g | 8% |
| Protein | 50g | 100% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 140mg | 47% |
| Sodium | 1489mg | 62% |
| Potassium | 922mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2107IU | 42% |
| Vitamin C | 5mg | 6% |
| Calcium | 326mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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