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.
Category: not set
Cuisine: not set
3 large pieces
3 large pieces
3 cups low-sodium chicken broth
1 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 leaf
Chopped cilantro for garnish
1 lime quartered, for serving
Rice for serving (optional)
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)