Chicken Birria Tacos
A quicker take on classic birria, this recipe uses tender chicken thighs simmered in a rich, spiced chile broth. The shredded chicken is then stuffed into cheesy, crispy tacos and served with the flavorful consommé for dipping.
A quicker take on classic birria, this recipe uses tender chicken thighs simmered in a rich, spiced chile broth. The shredded chicken is then stuffed into cheesy, crispy tacos and served with the flavorful consommé for dipping.
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In a blender, combine the yellow onion, tomato, garlic cloves, rehydrated chiles, chipotle peppers in adobo, spices, and 1 cup of water. Blend until a smooth sauce forms.
Heat oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear until lightly golden on both sides.
Pour the blended sauce through a fine-mesh strainer into the pot with the chicken. Use a spoon to press the liquid through, ensuring a smooth broth.
Add 4 cups of water, chicken bouillon, salt, sugar, pepper, bay leaves, and the cinnamon stick to the pot. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 45 minutes, or until the chicken is very tender.
Remove the cooked chicken from the pot and shred it using two forks. Moisten the shredded chicken with a few spoonfuls of the consommé.
Skim the layer of fat from the top of the consommé. Dip a corn tortilla into the fat, coating both sides.
Place the dipped tortilla in a hot skillet over medium heat. Top one half with shredded mozzarella cheese and a generous portion of the shredded chicken.
Fold the tortilla over and pan-fry until crispy and golden on both sides and the cheese is melted.
Serve the tacos immediately with a side of the warm consommé for dipping. Garnish with fresh cilantro, diced onion, and lime wedges if desired.
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