Birria de Pollo (Chicken Birria) Tacos
Description
These Mexican birria de pollo tacos, or chicken birria tacos, are rich, flavorful, and smoky.
Ingredients
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4 cups chicken broth
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4 dried guajillo chiles, stemmed and seeded
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4 dried ancho chiles, stemmed and seeded
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1 dried de árbol chile, stemmed and seeded
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4 tablespoons canola oil, divided
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1 medium white onion, quartered, divided
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4 cloves garlic
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1 (14 1/2 ounce) can fire-roasted diced tomatoes
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2 tablespoons apple cider vinegar
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2 teaspoons kosher salt, divided
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon ground black pepper
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1/4 teaspoon ground cloves
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1 1/2 pounds skinless, boneless chicken breasts
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1 bay leaf
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12 (6 inch) corn tortillas
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2 tablespoons chopped fresh cilantro, or to taste
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12 lime wedges, for serving
Directions
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.
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.
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.
4
Meanwhile, chop remaining onion quarter. Set aside.
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.
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.
7
Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.