Chicken Birria Tacos
User Reviews
4.8
8 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 garlic halved, whole bulb
- 1 carrot roughly chopped
- 1 celery roughly chopped, stalk
- 5 bay leaf
- 6 guajillo chile Stems cut off
- 2 tsp oregano dried
- 1 tsp cumin ground
- 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 or chicken stock
- Pinch of sugar.
For the tacos
- 18 flour tortillas
- 4 cups cheese grated
- 1 onion finely diced
- cilantro fresh, aka coriander
- jalapeño fresh
- lime wedges
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
Show Details
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%)
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
8 reviews
Excellent
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