Chicken Birria Tacos (Print Version)
# Ingredients:
01 -
3 pounds bone-in chicken thighs.
02 -
1 teaspoon salt.
03 -
1/2 teaspoon pepper.
04 -
2 tablespoons olive oil.
05 -
1 tablespoon black peppercorns.
06 -
1 tablespoon cumin seeds.
07 -
1 tablespoon coriander seeds.
08 -
6 whole cloves.
09 -
1/2 cinnamon stick, broken.
10 -
1 yellow onion, chopped.
11 -
8 cloves garlic, minced.
12 -
6 dried guajillo chiles, cleaned.
13 -
4 dried ancho chiles, cleaned.
14 -
1 chile de arbol, cleaned.
15 -
4 vine-ripe tomatoes, chopped.
16 -
2 tablespoons apple cider vinegar.
17 -
1 tablespoon dried oregano.
18 -
1 teaspoon smoked paprika.
19 -
1 teaspoon dried thyme.
20 -
1/2 teaspoon salt.
21 -
4 bay leaves.
22 -
3 cups chicken broth.
23 -
12-14 corn tortillas.
24 -
12 ounces Oaxaca cheese or mozzarella.
25 -
1/2 white onion, chopped.
26 -
1/4 cup cilantro, minced.
27 -
1-2 tablespoons lime juice.
28 -
Pinch of salt.
# Instructions:
01 -
Toast whole spices in Dutch oven until fragrant.
02 -
Dry roast chilies briefly, remove and set aside.
03 -
Season chicken with salt and pepper.
04 -
Sear chicken in hot oil until browned.
05 -
Cook onions in same pot until soft.
06 -
Add garlic, toast 1 minute.
07 -
Add all sauce ingredients, simmer 10-15 minutes.
08 -
Blend sauce until smooth.
09 -
Return chicken to pot with sauce. Bake at 350°F for 20-30 minutes.
10 -
Shred chicken, keep some sauce for dipping.
11 -
Dip tortillas in sauce, fry until golden.
12 -
Add cheese, melt under cover.
13 -
Add chicken to one side, fold tortillas, cook until crispy.
14 -
Serve with onion-cilantro mix and dipping sauce.
# Notes:
01 -
Make sauce ahead to save time.
02 -
Use high-quality corn tortillas to prevent breaking.
03 -
Keep tacos warm in 250°F oven.
04 -
Can be made in Instant Pot (15 min) or slow cooker (6-7 hours on low).