Chicken Birria Tacos Recipe

Birria tacos have taken the culinary world by storm, and for good reason. These flavorful, juicy, and slightly spicy tacos are a true delight for the taste buds. Traditionally made with beef, this Chicken Birria Tacos recipe offers a delicious twist for those who prefer poultry. Get ready to savor the rich, savory goodness of chicken birria wrapped in warm, crispy tortillas. Let’s dive into this mouthwatering Mexican dish.

Ingredients You’ll Need:

For the Chicken Birria:

• 2 pounds boneless, skinless chicken thighs
• 2 cups chicken broth
• 2 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• Salt and black pepper to taste

For the Adobo Sauce:

• Reserved chili soaking water
• 2 cloves garlic
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and black pepper to taste

For Serving:

• Small corn tortillas
• Chopped fresh cilantro
• Diced red onions
• Lime wedges

Step-by-Step Instructions:

Step 1: Prepare the Dried Chilies

1. Heat a dry skillet over medium-high heat.
2. Toast the dried guajillo and ancho chilies in the skillet for about 20-30 seconds on each side or until they become fragrant. Be careful not to burn them.
3. Remove the chilies from the skillet, place them in a bowl, and cover them with hot water. Allow them to soak for about 15-20 minutes until they become soft.

Step 2: Make the Adobo Sauce

1. After the chilies have softened, remove them from the soaking water, reserving the water.
2. In a blender, combine the soaked chilies, garlic, cumin, dried oregano, paprika, salt, and black pepper. Add some of the reserved chili soaking water (about 1/2 cup) to the blender.
3. Blend until you have a smooth adobo sauce. Set the sauce aside.

Step 3: Prepare the Chicken Birria

1. In a large pot, heat a bit of oil over medium-high heat.
2. Add chopped onions and minced garlic. Sauté until they become translucent.
3. Season the chicken thighs with cumin, dried oregano, ground cloves, ground cinnamon, salt, and black pepper.
4. Add the seasoned chicken to the pot and sear it until it becomes browned on all sides.
5. Pour in the adobo sauce and chicken broth. Stir to combine.
6. Reduce the heat to low, cover the pot, and simmer for about 30-40 minutes or until the chicken is tender and fully cooked.

Step 4: Shred the Chicken

1. Remove the cooked chicken from the pot and shred it using two forks.
2. Return the shredded chicken to the pot and simmer for an additional 10-15 minutes to allow the flavors to meld together.

Step 5: Assemble the Tacos

1. Heat corn tortillas in a dry skillet or microwave until warm and pliable.
2. Spoon a generous portion of the chicken birria onto each tortilla.
3. Top with chopped cilantro and diced red onions.
4. Serve your Chicken Birria Tacos with lime wedges for squeezing.

Why You’ll Love These Tacos:

Chicken Birria Tacos offer a culinary experience like no other:

• Flavor Explosion: The combination of dried chilies, aromatic spices, and tender chicken creates an explosion of flavors in every bite.
• Versatile: You can customize your tacos with your favorite toppings, such as cheese, avocado, or salsa.
• Comfort Food: These tacos are perfect for both casual weeknight dinners and special occasions, offering comfort and flavor in every bite.
• Crowd-Pleaser: Your family and friends will be impressed by the deliciousness of these birria tacos.

Savor the rich and spicy goodness of Chicken Birria Tacos, and you’ll understand why they’ve become such a sensation. Enjoy your culinary journey into Mexican cuisine!

Source: carlsbadcravings.com

Yield: 8

Chorizo & Potato Egg Casserole Recipe

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Chorizo & Potato Egg Casserole is a delicious and easy-to-make dish that's perfect for any meal. The combination of spicy chorizo, tender potatoes, and fluffy eggs makes this casserole a hit with everyone. Give this recipe a try, and enjoy a hearty, flavorful meal that's sure to become a family favorite!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 lb. chorizo (or soyrizo)
• 1 red bell pepper, chopped
• 1 poblano pepper, chopped*
• ½ a white onion, chopped
• 1 (4oz.) can diced green chiles, drained (mild or hot)
• 10 eggs
• 1¼ cup milk
• 1-1½ cups shredded cheese (plus more for the top)
• 2½ cups frozen diced potatoes (or frozen hashbrowns)
• ½ tsp salt
• ½ tsp black pepper
• Chopped cilantro, for garnish
• Avocado, for serving
• Chunky salsa, for serving

Instructions

• Turn your oven on to 350 degrees and spray a 9×13 glass pan with cooking spray.
• Next heat a nonstick pan over medium-high heat and add your chorizo once it's hot. Use a spatula to break up the chorizo and cook for 5-7 minutes or until there's little to no liquid left in the pan. Then transfer your chorizo to a bowl lined with a paper towel and set it aside.
• Next add your bell pepper, poblano pepper and white onion to the same pan and cook until they're just tender (about 3-4 minutes). Then set them aside once done.
• Whisk your eggs, milk, salt and pepper together in a bowl until light and fluffy. Then stir in your green chiles.
• To assemble, layer your prepared pan with your frozen diced potatoes, chorizo, pepper and onion mixture and shredded cheese.Then pour your egg mixture over the top making sure it covers most of your ingredients. Sprinkle extra cheese on top (if desired) and bake for 40-45 minutes (or until the cheese is melted and the egg is cooked through).
• Once done, let your casserole cool for a few minutes. Then sprinkle chopped cilantro over the top, cut it and serve with sliced avocado and your favorite salsa.