Description
Savory and flavorful Chicken Birria Tacos, perfect for a delicious meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 4 dried guajillo peppers, seeded and deveined
- 2 dried ancho peppers, seeded and deveined
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 4 cups chicken broth
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded cheese (Monterey Jack or Oaxaca)
- Chopped cilantro and onion for garnish
- Lime wedges for serving
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs until browned on all sides. Remove chicken and set aside.
- Add onion and garlic to the pot and cook until softened, about 5 minutes. Add tomatoes, guajillo peppers, ancho peppers, cumin, oregano, cinnamon, and cloves. Cook for 2-3 minutes, stirring frequently.
- Return chicken to the pot. Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until chicken is very tender.
- Remove chicken from the pot and shred with two forks. Strain the broth and reserve.
- Dip each corn tortilla in the reserved broth, then fill with shredded chicken and cheese.
- Cook tacos on a griddle or in a skillet over medium heat until cheese is melted and tortillas are crispy, about 2-3 minutes per side.
- Garnish with chopped cilantro and onion. Serve with lime wedges.
Notes
- For spicier tacos, add a pinch of cayenne pepper to the broth.
- You can also use a slow cooker for this recipe. Cook on low for 6-8 hours.
- Serve with your favorite salsa or dipping sauce.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg