Chicken Birria Tacos
Hey there! So, I recently had this craving for something spicy and comforting, and my mind immediately jumped to Chicken Birria Tacos. You know, those moments when you just need something that’s gonna warm your soul? Yeah, that’s what these tacos do for me. When I first tried making them, I honestly didn’t know what I was getting into, but now they’re kinda my go-to for impressing folks (myself included). I remember that time I made them for a family gathering, and everyone was practically wrestling over the last taco—well, not really, but you get the picture!
Why You’ll Love This
I make this when I want something that’s not just delicious but also a bit of an adventure in the kitchen. My family goes crazy for this because it’s got all those layers of flavor—you know, the kind that makes you do a little happy dance in your kitchen. Plus, it sounds all fancy but it’s actually pretty down-to-earth once you get the hang of it. (Trust me, if I can do it, anyone can!) I first made these on a whim, and now they’re stuck in our meal rotation like a catchy tune.
Ingredients
- 2 lbs chicken thighs (or breasts, if you prefer—thighs are juicier, though!)
- 4 dried guajillo chiles (sometimes I use ancho chiles if I’m out)
- 2 dried ancho chiles (optional, but they add depth)
- 1 onion, quartered
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp dried oregano (Mexican oregano if you’ve got it)
- 2 bay leaves
- 3 cups chicken broth (or just water, in a pinch)
- Salt and pepper to taste
- Corn tortillas (flour works too, but corn is more traditional)
- Cheese, cilantro, and lime wedges for serving
Directions
- Start by soaking the chiles in hot water until they’re nice and soft. Then blend them with the onion, garlic, cumin, and oregano until smooth. (I usually sneak a taste here!)
- Brown the chicken in a large pot. I like to get a good sear on them—it’s worth the extra step.
- Add the chile sauce to the pot along with the bay leaves and chicken broth. Simmer everything for about 45 minutes. Don’t worry if it looks a bit weird at this stage—it always does!
- Once the chicken is tender, shred it right in the pot. The flavors really come together here.
- Warm your tortillas, and fill them with shredded chicken, a bit of cheese, cilantro, and a squeeze of lime.
Notes
I learned the hard way that too much oregano can overpower everything. Stick to about a teaspoon if you’re using Mexican oregano; it’s potent stuff! Also, don’t be shy with the lime—it really brightens things up.
Variations
Once, I tried adding pineapple juice to the sauce; it was a bit too sweet for my taste, but hey, maybe you’ll like it! You can also swap out the chicken for beef if you’re feeling adventurous.
Equipment
You’ll need a blender or food processor for that sauce. If you don’t have one, a good old arm workout with a potato masher works too (trust me, I’ve been there).
Storage Information
You can keep leftovers in the fridge for a few days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
I love serving these with a side of refried beans or a simple salad. My family has a tradition of eating them with a spicy salsa that my cousin makes—it’s fiery but oh-so-good.
Pro Tips
I once tried rushing the simmering step and regretted it because the flavors just didn’t meld right. So give it time to really soak up those spices.
FAQ
Can I use pre-made taco shells? Absolutely, you can! But corn tortillas add such a nice authenticity.
What if I can’t find guajillo chiles? No worries! Ancho or even New Mexico chiles work as substitutes. It’s all about what you have on hand.
Is this dish spicy? It can be! The chiles add heat, but you can control the spice by adjusting the number of chiles.
