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Chicken Birria Tacos
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Chicken Birria Tacos

Chicken Birria Tacos

Birria can take a long time to make - def worth it, but long. But with a deli roasted chicken, we shortcut the hell out of it, and it's still amazing.

Makes about a dozen

Ingredients

  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried pasilla chiles, stemmed and seeded
  • 2 cups chicken broth
  • 3 cloves garlic
  • 1/2 small yellow or white onion
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 chipotle pepper in adobo sauce, minced (about a tablespoon)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 rotisserie chicken shredded, about 3 cups
  • Corn tortillas
  • 2 cups shredded Mexican cheese blend (or just Oaxaca cheese if you're fancy)
  • Fresh chopped cilantro and chopped white onion
  • Street Corn Guacamole for serving

Directions

  1. Toast the dried chiles in a dry pan over medium heat, turning often until fragrant - a couple minutes
  2. Heat the chicken broth in a small pot, cut up the chilies and add them to the pot, simmer 5 minutes
  3. Put the broth and chilies into a blender with the garlic, onion, coriander, cumin, paprika, oregano, chipotle and salt & pepper - blend until smooth.
  4. Toss the shredded chicken with about 1 cup of the birria sauce until nicely coated, and warm slightly
  5. Heat a little oil on a flattop or nonstick pan, dip each tortilla lightly into the reserved sauce, then place in the pan
  6. Cook until the bottom of each tortilla begins to brown and get crispy, flip over and add some cheese, some chicken, more cheese and fold in half
  7. Cook until crispy and golden on both sides, and repeat with as many as you like
  8. To serve, open then up and add a little onion and cilantro, or better yet, the street corn guac
  9. Serve with extra birria sauce for dunking :)

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