Chicken Birria Tacos (Gluten-Free, Dairy-Free Option)
, Makes 6 servings
Chile-braised shredded chicken in a smoky ancho-guajillo sauce, folded into crisp cheesy tortillas and served with consomé for dipping.
| 30 ml olive oil | Sauté onion until golden, 5-7 min | Stir in garlic, cook 1 min | Add chiles, tomatoes, spices, bay; sauté 3 min | Add vinegar & stock; simmer 8-10 min | Remove bay leaves, blend smooth | Simmer chicken in 1/2 cup sauce 40-50 min | Shred chicken, toss with sauce | Dip tortilla, fill with cheese & chicken | Fry 1-2 min per side until crisp | Serve with consomé & garnishes |
| 1 medium onion, chopped | ||||||||||
| 4 garlic cloves, chopped | ||||||||||
| 2 dried ancho chiles, stemmed | ||||||||||
| 3 dried guajillo chiles, stemmed | ||||||||||
| 3 medium tomatoes, chopped | ||||||||||
| 1/2 tsp ground cumin (for the sauce) | ||||||||||
| 1/2 tsp dried oregano (for the sauce) | ||||||||||
| 1/2 tsp smoked paprika (for the sauce) | ||||||||||
| 1/4 tsp salt (for the sauce) | ||||||||||
| 2 bay leaves | ||||||||||
| 30 ml apple cider vinegar | ||||||||||
| Chicken stock, half (for simmering) | ||||||||||
| Chicken stock, remaining (to thin the sauce) | ||||||||||
| 450 g chicken drumsticks or thighs | Rub chicken with salt & spices | |||||||||
| 1/4 tsp salt (for the chicken) | ||||||||||
| 1/2 tsp ground cumin (for the chicken) | ||||||||||
| 1/2 tsp dried oregano (for the chicken) | ||||||||||
| 1/2 tsp smoked paprika (for the chicken) | ||||||||||
| Gluten-free tortillas | ||||||||||
| 115 g shredded cheese (dairy-free if needed) | ||||||||||
| Pico de gallo (optional) | ||||||||||
| Sour cream (dairy-free if required) | ||||||||||
| Lime wedges, for serving |
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