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Birria de Pollo (Chicken Birria) Tacos

4

30 min

Birria de Pollo (Chicken Birria) Tacos

Birria de Pollo (Chicken Birria) Tacos Photo 1

Time

30 min

Serving

6 persons

Calories

255

Rating

4.00★ (1)

Cuisine

Mexican
Author: Victoria Buriak
These Mexican birria de pollo tacos, or chicken birria tacos, are rich, flavorful, and smoky. They would taste delicious with fresh chopped tomatoes and avocado!

Ingredients

  • chicken broth: 4 cups
  • guajillo Chilis: 4 piece (seeded, dried)
  • ancho Chilis: 4 piece (seeded, dried)
  • de árbol Chili: 1 piece (seeded, dried, optional)
  • canola oil: 4 Tbsp (divided)
  • medium white onion, quartered: 1 piece (divided)
  • garlic: 4 clove
  • fire-roasted diced tomatoes: 1 can (14.5 ounce can)
  • apple cider vinegar: 2 Tbsp
  • kosher salt: 2 tsp (divided)
  • ground cumin: 2 tsp
  • oregano: 1 tsp (dried)
  • ground black pepper: 0.5 tsp
  • ground cloves: 0.25 tsp
  • ½ pounds skinless, boneless chicken breasts: 1 piece
  • bay leaf: 1 piece
  • corn tortillas: 12 piece (6 inch)
  • fresh cilantro: 2 Tbsp (to taste, chopped)
  • Lime wedges: 12 piece (for serving)

Metric Conversion

Stages of cooking

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  1. Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
    Birria de Pollo (Chicken Birria) Tacos Photo 2
  2. Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
    Birria de Pollo (Chicken Birria) Tacos Photo 3
  3. Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
    Birria de Pollo (Chicken Birria) Tacos Photo 4
  4. Meanwhile, chop remaining onion quarter. Set aside.
    Birria de Pollo (Chicken Birria) Tacos Photo 5
  5. Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
    Birria de Pollo (Chicken Birria) Tacos Photo 6
  6. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
    Birria de Pollo (Chicken Birria) Tacos Photo 7
  7. Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.
    Birria de Pollo (Chicken Birria) Tacos Photo 8

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