Home cooked Delight: Chicken Birria Tacos for the Busy Homeschooling Family
Flavorful Tacos that ignite the senses!
Servings: 6 people
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.
