Chicken Birria Tacos Recipe
These Chicken Birria Tacos are an explosion of flavor yet take so little time to make! The juicy chicken is cooked in a broth of spices and chiles until it's fork-tender, then tucked into a warm tortilla and topped with cheese and cilantro. Then, you can dip the tacos in the consommé for an extra burst of flavor!
- Prep Time: 15 minutets
- Cook Time: 1 hour
- Total Time: 0 hours
- Yield: 8 tacos 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
4 Chicken Thighs or Breasts
2 tbsp. Olive Oil
2 tsp. Cumin Powder
2 Garlic Cloves, chopped
2 Bay Leaves
1 tsp. Garlic Powder
1 Cinnamon Stick
2 tsp. Peppercorns
1 Red Onion, sliced
2 Tomatoes, chopped
2-4 Red Chiles, sliced
1 Poblano Chili, soaked in water for at least 2 hours
2 tbsp. Vinegar
1 tsp. Salt
6 cups water
1 tbsp. Mexican Oregano
Assembling the tacos:
8 Tortilla Shells
1 cup Mozzarella Cheese
Fresh cilantro
Instructions
- Heat a deep pot to medium high and add the olive oil. Add the cumin powder, garlic cloves, bay leaves, garlic powder, cinnamon sticks, and peppercorns. Cook for about 5 minutes, or until fragrant.
- Add the red onion, tomatoes, red and poblano chilis, vinegar, oregano, salt and water. Cook for 10 minutes.
- Add the chicken thighs and cook for 1 hour at low heat.
- Remove the chicken from the pot and shred with two forks.
- Use an immersion blender to blend the broth directly in the pot to make the consommé - season with salt and pepper if needed (alternatively you can transfer everything from the pot to a blender and blend to combine).
- Heat a cast iron skillet to high and heat the tortilla shell. Add a bit of chicken and mozzarella cheese, let the cheese melt then close the shell and take it out of the skillet.
- Serve with the consommé and fresh cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 181
- Fat: 9
- Carbohydrates: 11
- Fiber: 1
- Protein: 16
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