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Chicken Birria Tacos
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Chicken Birria Tacos

1 h 15 minServes 6Nutri-Score C€€
from @thegoldenbalance24 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • ancho chilies (stems removed, deseeded)Produce3 pieces
  • árbol chilies (stems removed, deseeded)Produce3 pieces
  • guajillo chilies (stems removed, deseeded)Produce3 pieces
  • avocado oil (spray)Pantry5 ml
  • onion (roughly chopped)Produce1 piece
  • tomato pastePantry30 g
  • bay leafSpices1 piece
  • cinnamon stickSpices1 piece
  • clovesSpices3 pieces
  • water (or stock)Other800 ml
  • thyme (dried)Spices2 g
  • black pepper (ground)Spices4 g
  • oregano (dried, or fresh marjoram)Spices3 g
  • cumin (ground)Spices2 g
  • coriander (ground)Spices2 g
  • saltSpices10 g
  • boneless skinless chicken breast (sliced into large cubes)Meat900 g
  • white onion (diced)Produce1 piece
  • fresh cilantro (chopped)Produce20 g
  • Oaxaca cheese (shredded)Dairy250 g
  • corn tortillasBakery12 pieces

per serving

Nutrition

351kcal

Carbs
24 g
Proteins
39 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Blender
  • Mixing bowl
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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