Chicken Birria Tacos
Melt in your mouth Chicken Birria Tacos using rotisserie chicken as a shortcut. You will love these saucy tacos. Ready in 30 minutes!
Servings: 6
Equipment
- large skillet
- High Speed Blender
Ingredients
Chicken
- 3-4 cups shredded chicken Rotisserie or home cooked
Sauce
- ½ tsp olive oil
- 1 medium white onion, quartered
- 2 roma tomatoes, quartered
- 4 cloves garlic
- 2 tsp dried oregano
- 1 tsp paprika
- 1 tsp black pepper
- ½ tsp cinnamon
- 1 tsp cumin
- 1 tsp salt
- 3-4 dried guajillo chiles, deseeded
- 2 dried chiles de arbol *use less or more depending on spice level needed.
- 2 Tbsp apple cider vinegar
- 2 tsp honey or brown sugar. Use more as needed
- 2 dried bay leaves
- 3 cups low sodium chicken broth
Tacos/Toppings
- 12-15 corn tortillas
- ½ cup Mozzarella cheese pepper jack or Oaxacan will also work
- ½ cup pico de gallo
- ¼ cup cilantro, chopped for garnish
- 1 lime, sliced for garnish optional!
Instructions
- Heat 1/2 tsp olive oil in a large skillet. Add the onions and sauté until softened. Add the garlic and sauté for another minute. Next, add the spices and let them toast for another minute in the pan with everything.
- Next, add the deseeded/stemmed chilies, tomatoes, apple cider vinegar, honey, dried bay leaves. Add 3 cups of chicken broth. Bring to a simmer for 10-15 minutes, until the dried peppers are very soft, stirring occasionally.
- Once the dried peppers are softened, remove the bay leaves and discard. Carefully transfer the mixture to a high-powered blender and puree until smooth, taste the sauce, add more honey & a pinch of salt if desired. Add the shredded rotisserie chicken to the same pan, on low medium heat.
- Pour half of the sauce over the shredded chicken, bring it all to heat. Save the leftover sauce for dipping and for brushing the tortillas!
- Working one at a time, heat a skillet on medium low heat. Brush the corn tortilla lightly with the reserved sauce. Place the saucy side down on the skillet, add the shredded cheese and sauced chicken. Gently fold and let the taco toast up for a few minutes on each side.
- Continue this process until desired amount of tacos are made. Serve with Pico De Gallo and leftover sauce.
Notes
- Taste as you go! This sauce is easy to customize the flavor. Add more honey to make it less spicy, salt it as needed and you can also make it extra spicy with more peppers.
- Reserve plenty of sauce. This is my favorite to dip the tacos in. You can thin it out a bit with extra broth if desired to thin it out a bit more.
- Store any leftover chicken and sauce in a Tupperware container.
Nutrition
Serving: 2 tacos | Calories: 314kcal | Carbohydrates: 33g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 59mg | Sodium: 701mg | Potassium: 471mg | Fiber: 4g | Sugar: 6g | Vitamin A: 382IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 2mg