Best 2 Birria De Pollo Chicken Birria Tacos Recipes

Birria de Pollo Chicken Birria Tacos is a delicious and flavorful Mexican dish that is sure to tantalize your taste buds. This traditional recipe combines succulent chicken, a rich and savory broth, and a variety of Mexican spices to create a mouthwatering experience. Whether you're looking for a hearty meal or a party-pleasing appetizer, Birria de Pollo Chicken Birria Tacos are sure to hit the spot. Explore the vibrant flavors of Mexico with this easy-to-follow recipe and create a culinary masterpiece that will leave you craving more!

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BIRRIA DE POLLO (CHICKEN BIRRIA)

Birria de Pollo (Chicken Birria) image

This birria de pollo is deeply flavorful, rich, hearty, a little smoky and just plain delicious. Birria is a Mexican stew that originated in Jalisco. It is traditionally made with goat, lamb, or beef.

Provided by Liv Dansky

Categories Mexican Soups and Stews

Time 1h20m

Yield 6

Number Of Ingredients 19

Ingredients

4 cups chicken broth
4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 dried de árbol chile, stemmed and seeded
3 tablespoons canola oil, divided
1 medium white onion, quartered, divided
4 cloves garlic
1 (14.5 ounce) can fire-roasted diced tomatoes
2 tablespoons apple cider vinegar
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground cloves
1 ½ pounds skinless, boneless chicken breasts
1 bay leaf
¼ cup crispy tortilla strips
2 tablespoons chopped fresh cilantro, or to taste
6 lime wedges, for serving

Steps:

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.
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.
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.
Meanwhile, chop remaining onion quarter. Set aside.
Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

Nutrition Facts : Calories 274.5 calories, Carbohydrate 19.1 g, Cholesterol 69.9 mg, Fat 9.5 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 1 g, Sodium 1684.4 mg

BIRRIA DE POLLO (CHICKEN BIRRIA) TACOS

Birria de Pollo (Chicken Birria) Tacos image

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!

Provided by Liv Dansky

Categories Mexican Chicken Tacos

Yield 6

Number Of Ingredients 19

Ingredients

4 cups chicken broth
4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 dried de árbol chile, stemmed and seeded
4 tablespoons canola oil, divided
1 medium white onion, quartered, divided
4 cloves garlic
1 (14.5 ounce) can fire-roasted diced tomatoes
2 tablespoons apple cider vinegar
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground cloves
1 ½ pounds skinless, boneless chicken breasts
1 bay leaf
12 (6 inch) corn tortillas
2 tablespoons chopped fresh cilantro, or to taste
12 lime wedges, for serving

Steps:

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.
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.
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.
Meanwhile, chop remaining onion quarter. Set aside.
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.
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.
Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 7.8 g, Cholesterol 69.9 mg, Fat 11.4 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 1.1 g, Sodium 1676.4 mg

Tips:

To make the birria tacos, you will need a large pot or Dutch oven to cook the chicken and make the broth.
You can use any type of chili pepper you like for the birria, but ancho and guajillo peppers are traditional.
Be sure to toast the chili peppers and spices before blending them with the tomatoes. This will help to bring out their flavor.
If you don't have a blender, you can use a food processor to blend the tomatoes, chili peppers, and spices.
You can cook the chicken in the oven or on the stovetop. If you are cooking it in the oven, be sure to cover the pot or Dutch oven to keep the chicken moist.
Once the chicken is cooked, shred it with two forks.
To make the tacos, warm the tortillas in a skillet or on a griddle until they are soft and pliable.
Fill the tortillas with shredded chicken, cheese, and your favorite toppings.
Serve the tacos immediately with additional salsa, guacamole, and sour cream.

Conclusion:

Birria tacos are a delicious and flavorful dish that is perfect for a party or a casual meal. They are easy to make and can be customized to your liking. Whether you like them spicy or mild, with lots of toppings or just a few, birria tacos are sure to please everyone at the table.