Description
Indulge in the delectable taste of chicken birria tacos, where tender chicken mingles with a richly spiced broth, all wrapped in warm tortillas for an unforgettable meal.
Ingredients
Scale
For the Broth:
- 2 lbs boneless chicken thighs
- 4 dried guajillo chilis
- 4 dried ancho chilis
- 4 cloves garlic
- 1 tsp cumin
- 1 medium yellow onion
- 4 cups water (or broth)
For the Tacos:
- 12 corn tortillas
- Fresh cilantro, to taste
- Lime, for serving
Instructions
For the Broth:
- 1. Remove stems and seeds from dried chilis. Soak them in hot water for about 15 minutes until softened.
- 2. In a blender, combine soaked chilis, garlic, cumin, onion, and enough soaking liquid to blend smoothly.
- 3. In a large pot over medium heat, add oil and brown the chicken thighs for about five minutes on each side.
- 4. Pour the chili mixture over the browned chicken. Add enough water or broth to cover the ingredients generously. Simmer on low heat for about two hours until chicken is fork-tender.
For the Tacos:
- 5. Once cooked, remove the chicken and shred it with two forks.
- 6. Fill each tortilla with shredded chicken and drizzle some broth over if desired.
- 7. Top with fresh cilantro and squeeze lime juice before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg