Ingredients
– 2 lbs bone-in chicken (thighs or drumsticks)
– 4 dried guajillo chiles
– 2 dried ancho chiles
– 1 onion, quartered
– 4 cloves garlic
– 1 tsp cumin
– 1 tsp oregano
– 1 tsp black pepper
– 2 cloves
– 2 cups beef or chicken broth
– Salt to taste
– Corn tortillas
– Fresh cilantro, chopped (for garnish)
– Diced onion (for garnish)
– Lime wedges (for serving)
Instructions
1.
2. 1. In a pot, boil the chicken until cooked through, about 30-35 minutes.
3. 2. Meanwhile, toast the dried chiles in a dry skillet over medium heat for 2-3 minutes.
4. 3. Remove the stems and seeds from the chiles and place them in a blender with onion, garlic, cumin, oregano, black pepper, cloves, and broth. Blend until smooth.
5. 4. Once the chicken is cooked, shred the meat and mix it with the blended sauce in the pot.
6. 5. Let it simmer for another 10-15 minutes, allowing the flavors to meld.
7. 6. To serve, dip the tortillas in the sauce and warm them on a skillet. Fill with the chicken mixture and top with cilantro and diced onions.
8. 7. Serve with lime wedges and a small bowl of consomé for dipping.
Notes
– For a richer flavor, use beef instead of chicken.
– Birria can also be made in a slow cooker; just cook on low for 6-8 hours.
– Adjust the spiciness by adding more or fewer chiles to your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Chicken Dinners & Wings 🍗
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: birria, tacos, chicken, Mexican food