Chicken Birria Tacos
Ingredients
FOR THE ADOBO SAUCE:
5 guajillo chiles, stem and seeds removed
3 ancho chiles, stem and seeds removed
2 ½ cups unsalted chicken broth
4 tomatoes, seeded and cut into quarters
½ white onion, cut into chunks
4 garlic cloves
1 bay leaf
2 tablespoons granulated sugar
1 tablespoon white vinegar
2 ½ teaspoons Kosher salt
1 ½ teaspoon Mexican oregano
¾ teaspoon ground cloves
1 teaspoon cumin
FOR THE CHICKEN:
1 ½ teaspoons Kosher salt
1 teaspoon cumin
½ teaspoon black pepper
½ teaspoon Mexican oregano
4-6 bone-in, skin-on chicken thighs
Juice of a lime
FOR THE TACOS:
Canola or avocado oil for drizzling
12 corn tortillas
2 cups shredded Oaxaca or Monterey Jack cheese
Directions
MAKE THE ADOBO SAUCE:
Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.
Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork-tender.
Remove from the heat and discard the bay leaf. Transfer the mixture to a blender or a food processor fitted with a blade attachment, and add the sugar, vinegar, salt, oregano, cloves, and cumin.
Cover, remove the small blender cap or feed tube, cover with a dishtowel, and blend until smooth. Reserve about a ¾ cup of guajillo sauce for dipping.
COOK THE CHICKEN:
In a small bowl, mix the Kosher salt, cumin, pepper, and oregano.
Add about a half cup of guajillo sauce to the crockpot and set it aside. Pat the exterior of the chicken dry with a paper towel and sprinkle with the seasoning. Rub all over to adhere and transfer the seasoned meat to the crockpot. Pour the remaining guajillo sauce over the chicken thighs.
Place the lid on the slow cooker, and cook for 3 hours on the low setting.
Once the chicken is fully cooked through, skim the grease off the top of the cooking liquid and place it in a shallow dish, like a pie plate. Then, transfer the chicken to a work surface, remove the skin, and shred the chicken using two forks. Add it back to the crockpot, along with the juice of fresh lime, and stir.
MAKE THE BIRRIA TACOS:
Have ready a nonstick sauté pan over medium heat with a scant drizzle of oil. Once the pan has come to temperature, dip a tortilla in the reserved grease and place it directly in the hot pan.
Sprinkle about 2 tablespoons of cheese across the tortilla and add about a ⅓ cup of shredded chicken over half of the tortilla.
Once the cheese has melted, fold the tortilla over the chicken and hold it closed with a spatula for about 30 seconds. Flip the taco and allow it to cook for about 2 minutes more, or until crispy to your liking.
Once all of the tacos are assembled, serve with guajillo sauce on the side and enjoy!
