Chicken Birria Tacos

Chicken Birria tacos add an extra level of flavor and flare to the traditional taco. Made with a hearty assortment of peppers, garlic, and chilies then fried these Birria tacos are a nach’o bove. Enjoy.

Chicken Birria Tacos

Ingredients

• 2-3 lbs chicken thighs (baked) or 1 rotisserie chicken shredded

Spices for Adobo sauce:

• 1 tsp cracked black pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon

Adobo sauce:

• 1 yellow onion chopped
• 7-8 garlic cloves minced
• 5 dried Guajillos chilies stems and seeds removed
• 3 dried ancho chilies stems and seeds removed
• 3 vine ripe tomatoes rough chopped
• 2 Tbsp apple cider vinegar
• 1 Tbsp dried oregano
• 1 tsp each: smoked paprika and dried thyme
• 1/2 tsp Salt
• 4 bay leaves
• 3 cups reduced sodium chicken broth

Tacos:

• 12-14 corn tortillas
• 12 oz Quesadilla cheese shredded
• 1/2 onion chopped or pico de gallo
• 1-2 limes for juice and garnish

Directions

1. Dry toast the ingredients for the adobo sauce.
2. Toast for a couple minutes until fragrant then remove to a plate.
3. In a large pot or Dutch oven drizzle about a Tbsp of oil.
4. Add onions and saute until softened.
5. Next add garlic and saute another minute or so.
6. Add toasted spices with chilies and remaining Adobo ingredients. Simmer for about 15 minutes.
7. Transfer mixture to a high powered blender and puree until smooth.
8. Add your shredded chicken to the pot followed by your puree. Mix to coat chicken well.
9. Cover and simmer for 15 minutes.
10. With tongs remove chicken to a bowl with sauce coating chicken but leave most behind for dipping.
11. In a separate skillet add 1 Tbsp vegetable oil.

Add 1 Taco at a time.

1. First dip taco in sauce then add to hot skillet.
2. Add some chicken, a little pico de gallo followed with cheese.
3. Carefully close with spatula, flip and repeat.
4. Transfer to a plate and serve with more pico de gallo.
5. Garnish with lime wedges and…

Enjoy/Tastedis