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I've gone crazy for these Chicken Birria Tacos and they've taken over my kitchen completely! I can honestly say after whipping them up so many times, they're totally worth all the time you put in. The chicken gets so soft and drinks up all the flavors from those dried chilies and seasonings, making what I swear are the tastiest tacos you'll ever munch on. Whenever my pals visit, they always beg me to cook these up!
The Secret Wonder of These Tacos
There's something magical about these tacos I just gotta share. The chicken breaks down so nicely in this rich mixture from dried chilies and warm spices. When you pack that juicy mix into crunchy tortillas with all your fave toppings, you've hit taco gold. I always enjoy watching everyone's eyes light up at their first taste!
What You Need
- Chicken Thighs: 2 pounds boneless, skinless chicken thighs (grab thighs with some fat for extra flavor)
- Chicken Broth: 2 cups (try to get low-sodium so you can adjust the salt yourself)
- Guajillo Chilies: 2 dried chilies, seeds removed (they're dark red with a bit of sweetness and smoke)
- Ancho Chilies: 2 dried chilies, seeds removed (these are dark brown with deep earthy notes)
- Onion: 1 medium onion, chopped (yellow onions work great for their subtle sweetness)
- Garlic: 4 cloves, minced
- Spices: 1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cinnamon (whole spices will give you stronger flavor)
- 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
- For Serving: Small corn tortillas, chopped fresh cilantro, diced red onions, lime wedges
Crafting Delicious Tacos
- Bring Those Chilies to Life
- First, lightly toast the dried chilies in a dry skillet until you can smell their aroma, about 30 seconds per side. Then soak them in hot water for around 20 minutes until they're soft.
- Whip Up Your Flavorful Sauce
- Take those soft chilies and put them in a blender with garlic, spices, and some of the soaking water until you get a smooth, bright sauce.
- Work Magic on the Chicken
- Cook your onions and garlic in a large pot until they smell amazing and turn soft. Add your chicken with all those tasty spices and brown it well. Then pour in your sauce and broth and let everything bubble away until the chicken falls apart easily.
- Pull and Soak
- Grab two forks and shred that chicken up. Let it hang out in the beautiful sauce a bit longer so it can really suck up all those flavors.
- Stack Your Tacos
- Get those tortillas warm, load them with your saucy chicken, and finish with fresh cilantro and onions. Always serve with lime wedges, they really make the flavors sing!
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Mouthwatering Mealtime
You'll totally fall for these amazing birria tacos the moment you try them! They've got tender juicy chicken, tangy sauce, and crisp fresh toppings in every bite. Trust me, once you've tasted these, you'll finally understand why everyone's going nuts about birria tacos!
Common Recipe Questions
- → Can I prep the adobo ahead?
Absolutely! Start up to 3 days early. Refrigerate it or freeze for 3 months to make taco night super simple when you're ready.
- → What can replace Oaxaca cheese?
Go for mozzarella. It's super mild and stretches nicely. Fresh mozzarella works best—just shred it like you'd do with Oaxaca cheese.
- → Why dip tortillas in broth first?
It boosts flavor, gives tortillas that crispy red shell, and stops them from tearing. Plus, it's how you nail that classic taco look.
- → Can I use chicken breasts instead?
You totally can, but thighs pack more juice and flavor. If breasts are your pick, try cutting the cook time a bit to keep the meat tender.
- → How spicy is this dish?
It's mildly spicy—the chiles deliver flavor over heat. Want it hotter? Add more chiles de arbol, or skip them if you prefer no spice.