A delicious recipe for Chicken Birria Tacos, featuring tender shredded chicken simmered in a rich, spicy chile sauce, served in broth-dipped tortillas with melted cheese, onion, and cilantro.
In a large pot, brown chicken and half of the onion quarters over medium heat.
Prep peppers by removing seeds and stems. Toss them into the pot with the remaining onion, quartered Roma tomatoes, 1 bay leaf, and 2 cups of chicken broth. Bring to a boil, then lower heat to a simmer, stirring occasionally for 10 minutes.
Remove from heat and take out the bay leaf. Remove all peppers, onion, and tomato and transfer to a blender. Add garlic, all spices, one cup of chicken broth, and one cup of broth from the pot, then blend until smooth.
Pour the blended mixture back into the pot over the chicken. Add the remaining bay leaf and bring to a boil, then let simmer until the chicken is fully cooked (about 30 minutes).
Turn off heat, remove the bay leaf, remove chicken, and shred it before returning it to the pot to soak in more flavor.
For the tacos:
Preheat and grease a pan or skillet.
Dip a corn tortilla in the birria broth and place it on the pan.
Top one half of the tortilla with cheese, shredded chicken, diced onion, cilantro, and a small spoonful of broth.
Fold the tortilla over and fry until browned on both sides as desired.
Serve hot with a cup of broth for dipping.
Enjoy!
