Chicken Birria Tacos

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 25 minutes

Ingredientes

2-3 pounds chicken breast

6 guajillo chiles (stemmed/seeded (2oz)

5 ancho chiles (stemmed/seeded (2oz)

3 árbol chiles (stemmed (optional, did not use)

3 roma tomatoes

½ large white onion

3 cups chicken broth

4 cloves garlic

2 tablespoons white vinegar

½ tablespoon salt

2 teaspoons ground cinnamon (or Mexican cinnamon (steeped with peppers and blended)

1 teaspoon whole or cracked black pepper

1 teaspoon dried oregano (Mexican or reg)

½ teaspoon ground cumin

½ teaspoon ground cloves

oil (for searing/frying)

Corn tortillas

Shredded Oaxaca, Monterey Jack, or Mozzarella cheese

Diced white onion

Chopped cilantro

Limes

Instrucciones

Add the dried chiles, halved white onion, and tomatoes in a Dutch oven or large lidded pot (if using Mexican cinnamon, add it now). Fill to cover with cold water and bring to a simmer over medium heat. Cover, reduce heat, and continue to simmer for 15 minutes.

Strain peppers/onion/tomatoes from the liquid and add to a blender with all spices, cinnamon, salt, pepper, garlic, broth, and vinegar. Blend for 2 minutes or until smooth. You can optionally fine strain afterwards to remove any solids. Add more salt to taste as needed.

Season chicken liberally with salt. Heat a generous splash of oil in the same Dutch oven over medium heat. Sear the chicken for 2-3 minutes per side. Pour the sauce (consomé) over the chicken. Bring to a simmer and cook for 10-15 minutes or until chicken reaches an internal temp of 165°F.

Remove chicken and add to a bowl. Finely shred and top with extra sauce to taste. Heat oil in a cast iron skillet or pan. Dip the tortillas in the top of the consomé (ideally soaking up the fatty top layer) and sear in the skillet/pan. Top half with cheese, shredded chicken, more cheese, fold over, and flip. Sear until crisp and store in oven at low heat as you prepare the rest.

Serve with a side of consomé topped with chopped onion and cilantro for dipping.

Nutrición

• Tamaño de la Porción: 2 tacos
• Calorías: 452 kcal
• Grasa Total: 9 g
• Grasa Saturada: 2 g
• Grasa No Saturada: 5 g
• Grasa Trans: 0.03 g
• Colesterol: 149 mg
• Sodio: 1838 mg
• Carbohidratos Totales: 40 g
• Fibra Dietética: 16 g
• Azúcares Totales: 23 g
• Proteína: 55 g