Delicious Mouthwatering Chicken Birria Tacos Recipe
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- 12" frying pan
INGREDIENTS
- 5 pounds/2.27 kilogram chicken legs, boneless skinless and seasoned with salt and pepper
- Small tortillas
Broth:
- 1 large onion, cut into large chunks
- 1 garlic head, cloves peeled
- 3 roma tomatoes, cut into large chunks
- 4 dried ancho pepper
- 6 dried guajillo pepper
- 2 dried arbol pepper
- 1 cinnamon stick
- 2 tablespoons fresh oregano leaves, 1 tablespoon dried
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon peppercorns
- 8-10 bay leaves
- 6 cups chicken stock
- 1-2 tablespoons salt
INSTRUCTIONS
- Sear the chicken legs in a large Dutch oven or soup pot for 3-4 minutes on each side. Remove and set aside.
- Saute onion, garlic and tomato in the remaining fat from the chicken for about 5 minutes.
- In cheesecloth, wrap together the bay leaves, cinnamon stick and spices.
- Remove the stems and seeds from the dried chilis and add to the pot with the spice pouch and oregano. Stir together and saute another 4-5 minutes.
- Add back in the chicken and cover with chicken stock. Cover with a lid and simmer over low heat for 2-3 hours, or until the chicken is tender and pulls apart easily.
- Remove chicken from the bones, shred with a knife and set aside
- Remove the spice pouch from the broth and discard. You can either use an immersion blender and blend the remaining items in the broth until smooth, or strain out the liquid and blend the solids into a paste and stir back into the broth.
- Dip a tortilla into the consume and place onto a hot cast iron grill pan or skillet. Sprinkle over some cheese (Oaxaca is best), the shredded chicken, some finely diced onion and cilantro. Fold and grill until crispy on both sides. Serve with a small cup of the broth to dip and enjoy!
MY NOTES
FAQ
How do I adjust the spiciness level of this chicken birria?
For milder flavors, reduce the quantity of dried chili peppers or select milder chili varieties. Conversely, to increase the heat, add extra peppers or choose spicier types. Remember that the seeds and membranes inside the peppers contribute to spiciness, so removing or keeping them influences the final heat level. You can also adjust the amount of pepper flakes used.
Can I make the birria broth in advance and store it for later use?
Yes, you can prepare the birria broth in advance and store it for later use. In fact, many enthusiasts recommend making it ahead for deeper flavor development. Allow the broth to cool, then refrigerate it in an airtight container for up to 3-4 days. Alternatively, you can freeze it for several months. When reheating, simply warm it on the stove or in a microwave.
What types of tortillas work best for making these chicken birria tacos?
When crafting birria tacos, the choice of tortillas plays a crucial role. Traditional options include small corn tortillas, which provide an authentic, earthy flavor and a pleasant chewy texture. However, some prefer flour tortillas for a softer, slightly sweet contrast to the savory birria.
How do I properly shred the chicken for the tacos?
Shredding chicken for birria tacos is straightforward. First, ensure the chicken is fully cooked and tender. Use two forks or your hands to pull the meat apart, going along the grain of the chicken fibers. For finer shreds, you can use a knife or kitchen shears. Remove any bones and skin as you shred. The goal is to create bite-sized, flavorful chicken pieces that can be easily distributed across your tacos.
