Home Cooked Delight: Chicken Birria Tacos for the Busy Homeschooling Family
In the hustle and bustle of homeschooling and remote work, it’s essential to have quick and flavorful recipes that the whole family can enjoy. Between running to tennis, piano, and whatever sport is in season, my sweet darlings are in need of a delicious fortifying home cooked meal. These Chicken Birria Tacos are not only mouth watering but also easy to prepare. The tender, shredded chicken bathed in rich, aromatic spices is packed into warm corn tortillas, creating a delightful meal that will have everyone asking for seconds. My family sure does!
These Birria tacos are not only limited to chicken but can also be made with various types of meat including beef, lamb, and pork. If you have the time, you can slow cook the meat over a grill for hours while your make hand made tortillas with your loved ones!
Preparation Time: 15 minutes Cooking Time: 1 hour 15 minutes Servings: 6
Home cooked Delight: Chicken Birria Tacos for the Busy Homeschooling Family
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 onion, chopped
- 4 cloves cloves garlic, minced
- 2 bay leaves
- 2 Tbsp vegetable oil
- 4 cups chicken broth
- 2 Tsp dried oregano
- 2 Tbsp white vinegar
- 2 Tsp ground cumin
- 1 Tsp paprika
- 1 Tsp salt (adjust to taste)
- 1 Tsp chili powder
- 1/2 Tsp black pepper
- 12 12 small corn tortillas
- Optional toppings: diced onions, chopped cilantro, lime wedges
- 2 Guajillo Peppers seeded
- 1 Arbol Pepper seeded
- 5 Cloves whole
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant.
- Add the chicken thighs to the pot and brown them on all sides, about 5 minutes per side.
- Pour in the chicken broth and add the bay leaves, vinegar, oregano, cumin, paprika, chili powder, salt, peppers, cloves and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chicken simmer for about 1 hour or until the meat is tender and easily shreds.
- Once the chicken is cooked, remove it from the pot and transfer it to a cutting board. Use two forks to shred the chicken into small, bite-sized pieces.
- Meanwhile, strain the remaining liquid in the pot, reserving it as a flavorful dipping sauce.
- Preheat a separate large skillet over medium-high heat. Lightly grease the skillet with oil and warm the corn tortillas one at a time, flipping them after about 15 seconds, until they are pliable.
- To assemble the tacos, place a small amount of shredded chicken in the center of each tortilla. Fold the tortilla in half to form a taco.
- If desired, you can also dip the assembled tacos in the reserved cooking liquid before transferring them to serving plates.
- Serve the Chicken Birria Tacos with optional toppings like diced onions, chopped cilantro, and lime wedges.
These Chicken Birria Tacos are the perfect solution for the busy homeschooling family or any family for that matter! With a little bit of preparation and a whole lot of flavor, you can bring a taste of Mexico to your home. Gather the family around the table and enjoy this mouthwatering meal that will surely become a new favorite. Bon appétit!
