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.
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Serving Size: 1 serving (409g) | ||
Recipe Makes: 4 servings | ||
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Calories: 236 | ||
Calories from Fat: 64 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 141.2mg | 43 % | |
Sodium 605.3mg | 21 % | |
Potassium 673.5mg | 18 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4g | ||
Protein 36.7g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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