• Shay

Chicken Birria Tacos

Whoever thought of dipping tortilla into the stew and frying it to a crisp? All I can say is delicious Once you bite into a crisp fried taco shell, you’ll never go back. This easy chicken birria taco recipe is the perfect comfort food to serve your family and friends on your next movie night or dinner! It’s simple yet so tasty and delicious that they will surely be back for more. All I have to say is crispy, spicy, gooey yumminess.



Serves 12


Ingredients

· 3 pounds bone in, skin on chicken breasts and thighs

· 1 teaspoon grapeseed oil

· cheese - mozzarella and queso - but any melting cheese will do

· 1 small (10 oz) can tomato sauce

· 1 bunch cilantro, chopped

· 1 white onion, chopped

· 8-10 dried chilies (I used New Mexico chili pods ,Guajilla and Whole Red Chili Dry Pods) (seeds removed)

· 1 whole head of garlic

· 1 tablespoon cumin

· 1 teaspoon oregano

· 2 tablespoon DivineKuizine sugar spice

· 1 tablespoon smoke paprika

· 1 tablespoon ancho chili powder

· 1 adobo chipotle peppers with sauce

· 1 brand chicken bouillon

· 2 roma tomatoes

· red bell pepper

· tablespoon thyme

· salt and pepper to taste

· 61/2 cup water

· 3 bay leaves (I didn't have any so left out - but please add if you have)

· 2 fresh limes

· corn tortillas

Chicken Marinate-30 mins to 24 hours

· tablespoon each salt and pepper

· 1 teaspoon ancho chili powder

· 1 teaspoon onion powder

· 1 teaspoon garlic powder

· 1 tablespoon smoke paprika


Instructions

  1. Soak the peppers. Remove all seeds in peppers. Cut the tops off with scissors. The seeds will just fall right out. In a pot add, onion, chicken bouillon, garlic 4 cups water. Boil peppers until soften and pliable about 20 minutes.

  2. Marinate/Season. Chicken with spices

  3. Make the sauce. In a blender add peppers about 1/2 of water liquid from the peppers, garlic, tomato sauce, cumin, thyme smoke paprika, oregano, DivineKuizine sugar spice, tomatoes, red bell pepper, salt and pepper to taste. Blend it all up into a smooth paste.

Prepare Chicken and Consomme. Heat stock pot (at least 5Q) on medium high heat with oil. cook, the marinated chicken breast skin side down, for 10 minutes, or until skin starts to brown. Remove chicken and set aside. Add 2 1/2 cups of water to pot with the remaining pepper broth.

Add chicken back in. Using a strainer sieve colander pour consomme sauce to make it liquefied substance. Add bay leaves if you have them and add more salt if need to .

Simmer on medium to low heat for 45-11/2 hr. Until chicken is tender and falling off the bone. Remove chicken to cool. Once cooled, remove skin and bones and pull chicken apart /shred.


How to make Birria Tacos

  1. Dip and fill. In the pan frying pan drizzle grapseed oil .Dip your tortillas in the consomme sauce. Then top half of the tortilla with chicken, onions, cilantro, squeeze lime and cheese.

  2. Fold and fry. Fry your tacos in a non stick skillet over medium heat until they crisp up, 2-3 minutes per side. Serve with a side of the consomme to use as a dip. Add onions and cilantro to consomme dip -optional.







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