Description
Experience the rich flavors of slow-cooked chicken birria tacos, wrapped in warm corn tortillas for a comforting meal that brings Mexico to your table.
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless chicken thighs
For the Broth:
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 dried guajillo peppers, soaked
- 2 bay leaves
- 1 tsp cumin powder
- Salt to taste
For Assembly:
- 8 corn tortillas
- Fresh cilantro and diced onions for garnish
Instructions
- 1. Soak the guajillo peppers in hot water for about 15 minutes until softened.
- 2. In a blender, combine soaked guajillo peppers (stems removed), onion, garlic, cumin powder, bay leaves, and salt. Blend until smooth.
- 3. In a large pot, place the boneless chicken thighs.
- 4. Pour the blended sauce over the chicken and add enough water to cover everything. Bring to a boil over medium heat.
- 5. Reduce heat to low and let it simmer for about two hours until the chicken is tender and easily shreds.
- 6. Remove cooked chicken from the pot and shred it using two forks.
- 7. Warm corn tortillas in a skillet until pliable. Fill each tortilla with shredded chicken and drizzle broth over them.
- 8. Garnish with fresh cilantro and diced onions before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg