Birria De Pollo Recipe Mexican Chicken Birria With Chile Recipes

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BIRRIA DE POLLO (CHICKEN BIRRIA) TACOS



Birria de Pollo (Chicken Birria) Tacos image

These Mexican birria de pollo tacos, or chicken birria tacos, are rich, flavorful, and smoky. They would taste delicious with fresh chopped tomatoes and avocado!

Provided by Liv Dansky

Categories     Mexican Chicken Tacos

Yield 6

Number Of Ingredients 19

4 cups chicken broth
4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 dried de árbol chile, stemmed and seeded
4 tablespoons canola oil, divided
1 medium white onion, quartered, divided
4 cloves garlic
1 (14.5 ounce) can fire-roasted diced tomatoes
2 tablespoons apple cider vinegar
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground cloves
1 ½ pounds skinless, boneless chicken breasts
1 bay leaf
12 (6 inch) corn tortillas
2 tablespoons chopped fresh cilantro, or to taste
12 lime wedges, for serving

Steps:

  • Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
  • Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
  • Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
  • Meanwhile, chop remaining onion quarter. Set aside.
  • Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
  • Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
  • Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 7.8 g, Cholesterol 69.9 mg, Fat 11.4 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 1.1 g, Sodium 1676.4 mg

BIRRIA DE POLLO (CHICKEN BIRRIA)



Birria de Pollo (Chicken Birria) image

This birria de pollo is deeply flavorful, rich, hearty, a little smoky and just plain delicious. Birria is a Mexican stew that originated in Jalisco. It is traditionally made with goat, lamb, or beef.

Provided by Liv Dansky

Categories     Mexican Soups and Stews

Time 1h20m

Yield 6

Number Of Ingredients 19

4 cups chicken broth
4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 dried de árbol chile, stemmed and seeded
3 tablespoons canola oil, divided
1 medium white onion, quartered, divided
4 cloves garlic
1 (14.5 ounce) can fire-roasted diced tomatoes
2 tablespoons apple cider vinegar
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground cloves
1 ½ pounds skinless, boneless chicken breasts
1 bay leaf
¼ cup crispy tortilla strips
2 tablespoons chopped fresh cilantro, or to taste
6 lime wedges, for serving

Steps:

  • Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
  • Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
  • Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
  • Meanwhile, chop remaining onion quarter. Set aside.
  • Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

Nutrition Facts : Calories 274.5 calories, Carbohydrate 19.1 g, Cholesterol 69.9 mg, Fat 9.5 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 1 g, Sodium 1684.4 mg

BIRRIA



Birria image

Mexican-style shredded beef soup (birria). Serve with cilantro, onions, shredded cabbage, and/or tortillas on the side.

Provided by Michael Naumann

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h15m

Yield 8

Number Of Ingredients 16

2 dried California chile peppers, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 New Mexico dried red chile pods, stemmed and seeded
water to cover
6 cloves garlic
1 slice onion, or to taste
1 teaspoon ground black pepper
1 teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
2 ½ onions, chopped
3 ½ pounds boneless beef chuck roast, cut into chunks
6 bay leaves
salt to taste

Steps:

  • Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
  • Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
  • Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
  • Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

Nutrition Facts : Calories 353 calories, Carbohydrate 11.4 g, Cholesterol 90.2 mg, Fat 23.1 g, Fiber 3 g, Protein 24.8 g, SaturatedFat 9 g, Sodium 83.1 mg, Sugar 3.1 g

CHICKEN BIRRIA



Chicken Birria image

Birria, a classic Mexican stew from Jalisco, is traditionally made with goat but also enjoyed with lamb or beef. This weeknight version features juicy chicken thighs for faster cooking. A quick blender sauce of dried chiles, garlic and tomatoes creates a smoky and rich base for the stew, which deepens in flavor as the chicken simmers. Here, the birria is enjoyed as a stew, but it also makes terrific tacos: Simply dip tortillas in the warm broth, fill them with shredded chicken and top with chopped white onion and cilantro, then fold in half and pan-fry until golden and crispy.

Provided by Kay Chun

Categories     weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

3 dried guajillo chiles, stemmed, seeded and torn into large pieces
3 dried ancho chiles, stemmed, seeded and torn into large pieces
3 cups low-sodium chicken broth
1 (28-ounce) can whole tomatoes
2 tablespoons distilled white vinegar
3 large garlic cloves, peeled
Kosher salt and black pepper
3 tablespoons safflower or canola oil
1 1/2 pounds boneless skinless chicken thighs
1/2 cup finely chopped white onion (from 1/2 medium onion), plus more for garnish
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 dried bay leaf
Chopped cilantro, for garnish
1 lime, quartered, for serving
Rice, for serving (optional)

Steps:

  • In a small saucepan over high heat, combine the dried chiles and 1 cup of the broth, and bring to a boil, stirring to submerge the chiles. Remove from heat and let stand for 3 minutes. In a blender, combine the chiles and the liquid, the tomatoes and their juices, vinegar and garlic, then season with salt and pepper, and purée until smooth.
  • In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes, then transfer to a plate. Repeat with remaining chicken.
  • Add remaining 1 tablespoon oil, onion, oregano, cumin, cloves and bay leaf and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in the remaining 2 cups broth and the puréed sauce (carefully, as it may splatter), scraping up browned bits on the bottom of the pot. Add chicken (and any accumulated juices), and bring to a boil. Simmer briskly over medium, partially covered, until sauce is thickened and chicken is cooked through, 25 minutes. Taste and season with salt.
  • Divide birria among 4 bowls, and top with onion and cilantro. Serve with lime wedges and rice, if using.

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