Chicken Birria Tacos www.tiktok.com 75 mins Pick the duration units Minutes Hours Serves 6 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Remove stems from ancho, arbol and guajillo chilis and deseed them. 2. Roughly chop the chilis and the onion. 3. In a frying pan, sauté the chopped onion with a tiny spray of avocado oil. 4. Add the garlic to the pan. 5. Add the trio of chilis to the pan. 6. Add tomato paste for extra flavour. 7. Add a bay leaf, cinnamon stick and cloves. 8. Add a chopped tomato. 9. Cover the mixture with water or stock. 10. Transfer the slightly cooled mixture into a blender. 11. Add thyme, black pepper, oregano (or marjoram), cumin, coriander and a generous amount of salt to the blender. 12. Blend until smooth. 13. Pour the blended sauce back into the frying pan and bring to a light simmer. 14. Cut boneless skinless chicken breasts into large cubes. 15. Add the chicken cubes to the simmering sauce. 16. Bring the sauce back to a simmer, cover, and reduce the heat to medium-low. 17. Cook the chicken for about an hour or until fork-tender. 18. Dice a white onion and chop some fresh cilantro. 19. Shred Oaxaca cheese. 20. Warm the tortillas. 21. Assemble the tacos: add cheese, shredded chicken, and a spoonful of sauce to each tortilla. 22. Fold the tortillas in half and cook until crispy. 23. Top with diced white onion, cilantro, and extra sauce. 1. Remove stems from ancho, arbol and guajillo chilis and deseed them. 2. Roughly chop the chilis and the onion. 3. In a frying pan, sauté the chopped onion with a tiny spray of avocado oil. 4. Add the garlic to the pan. 5. Add the trio of chilis to the pan. 6. Add tomato paste for extra flavour. 7. Add a bay leaf, cinnamon stick and cloves. 8. Add a chopped tomato. 9. Cover the mixture with water or stock. 10. Transfer the slightly cooled mixture into a blender. 11. Add thyme, black pepper, oregano (or marjoram), cumin, coriander and a generous amount of salt to the blender. 12. Blend until smooth. 13. Pour the blended sauce back into the frying pan and bring to a light simmer. 14. Cut boneless skinless chicken breasts into large cubes. 15. Add the chicken cubes to the simmering sauce. 16. Bring the sauce back to a simmer, cover, and reduce the heat to medium-low. 17. Cook the chicken for about an hour or until fork-tender. 18. Dice a white onion and chop some fresh cilantro. 19. Shred Oaxaca cheese. 20. Warm the tortillas. 21. Assemble the tacos: add cheese, shredded chicken, and a spoonful of sauce to each tortilla. 22. Fold the tortillas in half and cook until crispy. 23. Top with diced white onion, cilantro, and extra sauce. Add Direction Ingredients 2 ancho chilis 2 arbol chilis 4 guajillo chilis 1 white onion 1 tiny spray avocado oil 1 handful garlic 1 tablespoon tomato paste 1 bay leaf 1 cinnamon stick 3 cloves 1 tomato 1 enough to cover water or stock 1 tablespoon thyme 1 a whole lot black pepper 1 tablespoon oregano or marjoram 1 tiny bit cumin 1 tablespoon coriander 1 generous amount sea salt 2 boneless skinless chicken breasts 1 white onion 1 cilantro 1 oaxaca cheese or low-fat mozzarella 6 corn tortillas or gluten-free tortillas 1 a little consommé - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife blender frying pan Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
