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Chicken Birria Tacos
Hoofdgerecht

Chicken Birria Tacos

1 u 15 minVoor 6Nutri-Score C€€
van @thegoldenbalance24 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • ancho chilies (stems removed, deseeded)Groente en fruit3 stukken
  • árbol chilies (stems removed, deseeded)Groente en fruit3 stukken
  • guajillo chilies (stems removed, deseeded)Groente en fruit3 stukken
  • avocado oil (spray)Voorraadkast5 ml
  • onion (roughly chopped)Groente en fruit1 stuk
  • tomato pasteVoorraadkast30 g
  • bay leafKruiden en specerijen1 stuk
  • cinnamon stickKruiden en specerijen1 stuk
  • clovesKruiden en specerijen3 stukken
  • water (or stock)Overig800 ml
  • thyme (dried)Kruiden en specerijen2 g
  • black pepper (ground)Kruiden en specerijen4 g
  • oregano (dried, or fresh marjoram)Kruiden en specerijen3 g
  • cumin (ground)Kruiden en specerijen2 g
  • coriander (ground)Kruiden en specerijen2 g
  • saltKruiden en specerijen10 g
  • boneless skinless chicken breast (sliced into large cubes)Vlees900 g
  • white onion (diced)Groente en fruit1 stuk
  • fresh cilantro (chopped)Groente en fruit20 g
  • Oaxaca cheese (shredded)Zuivel250 g
  • corn tortillasBakkerij12 stukken

per portie

Voedingswaarden

351kcal

Koolhydraten
24 g
Eiwitten
39 g
Vetten
11 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Blender
  • Mengkom
  • Keukentang

stap voor stap

Bereiding

  1. Toast the chilies and vegetables

    • Remove the stems from the ancho, árbol and guajillo chilies and deseed them.
    • Spray the pan with avocado oil and sauté the roughly chopped onion.
    • Add the trio of chilies and cook until fragrant.
    Stap 1

  2. Build the sauce base

    • Add the tomato paste and cook until it smells strong.
    • Add the bay leaf, cinnamon stick and cloves.
    • Cover everything with water or stock.
    Stap 2

  3. Blend the sauce

    • Transfer the slightly cooled mixture to a blender.
    • Add the thyme, black pepper, oregano, cumin, coriander and salt.
    • Blend until smooth.
    Stap 3

  4. Simmer the sauce

    • Pour the blended sauce back into the same pan.
    • Bring it up to a light bubble.
    • Rinse the blender with a little water and add it back to the pan.
    Stap 4

  5. Cook the chicken

    • Slice the chicken breast into large cubes and drop them into the sauce.
    • Bring to a decent bubble, cover with a lid and lower the heat to medium low.
    • Cook until fork tender and falling apart.
    Stap 5

  6. Prepare the toppings

    • Dice the white onion and chop the fresh cilantro.
    • Shred the Oaxaca cheese while it is still cold and firm.
    Stap 6

  7. Shred the chicken

    • Transfer the cooked chicken to a bowl.
    • Shred it with two forks.
    • Keep the meat hydrated with a little of the consommé.
    Stap 7

  8. Assemble and crisp the tacos

    • Lay a tortilla in the pan and add the Oaxaca cheese, shredded chicken and a spoonful of consommé.
    • Fold the tortilla over itself and cook until nice and crispy.
    • Top with white onion and cilantro.
    Stap 8
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