Birria-braised Chicken Recipe

Prepare chiles

Remove stems and seeds from guajillo, ancho and optional chipotle chiles. Toast chiles in a dry skillet 20–30 seconds per side over medium heat until fragrant but not burnt. Transfer to a bowl and cover with hot water. Soak 15 minutes until softened, then drain and reserve soaking liquid.

Roast vegetables

Meanwhile, char the roma tomatoes, quartered onion and whole garlic cloves in the same dry skillet or under a broiler until blackened in spots (8–10 minutes). Set aside to cool slightly.

Make birria puree

In a blender combine soaked chiles, charred tomatoes, onion, garlic, tomato paste, oregano, cumin, apple cider vinegar and 1/2 cup of the reserved chile soaking liquid (or water). Blend until very smooth, adding more liquid as needed to reach a saucy consistency (about 3/4–1 cup total liquid). Taste and season with 1 tsp salt and 1/2 tsp pepper (adjust later).

Brown chicken

Pat chicken thighs dry and season lightly with 1 tsp salt and 1/2 tsp pepper. In a large Dutch oven or heavy pot heat 2 tbs vegetable oil over medium-high. Sear chicken thighs skin-side down until deep golden (6–8 minutes), flip and brown other side 3–4 minutes. Transfer thighs to a plate.

Braise

Lower heat to medium. Add the birria puree to the pot and cook 2–3 minutes, stirring to remove any browned bits. Stir in the stock and bay leaves. Return chicken to the pot, skin-side up, so they sit partially submerged in the braising liquid. Bring to a simmer, then cover and braise gently on the stovetop or in a 325°F (160°C) oven for 45–55 minutes, until chicken registers 175–185°F in the thickest part and is tender.

Reduce sauce (optional)

Remove chicken and set aside. Skim excess fat from the surface. Simmer braising liquid uncovered over medium heat 8–12 minutes until slightly thickened and concentrated; taste and adjust salt. Reserve some sauce for dipping/topping.

Finish chicken on a hot grill or grill pan for smoky char. Preheat grill or grill pan to high. Brush chicken lightly with neutral oil and grill skin-side down 2–3 minutes to crisp skin and add char. Flip 1 minute. Remove, let rest 5 minutes, then shred or pull meat from bones into large pieces, mixing with a few spoonfuls of the reduced birria sauce to keep moist. Keep extra sauce warm for serving.

Warm tortillas in a dry skillet or directly on grill 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a towel to stay warm.

Roast or boil husked tomatillos until soft (5–7 minutes in a skillet or under broiler). Let cool slightly. In a blender combine tomatillos, avocado, cilantro, jalapeño, lime juice, 1 tsp salt and 2 tbs water. Blend until smooth and creamy, tasting and adjusting salt or lime as needed. Transfer to a bowl and refrigerate until ready to serve.

In a bowl whisk together mayonnaise, lime juice, apple cider vinegar, 1 tsp salt and 1/4 tsp pepper. Toss shredded cabbage and grated carrot with dressing until evenly coated. Let sit 10 minutes to mellow and soften.

Combine diced tomatoes, onion, jalapeño, cilantro, lime juice and 1/2 tsp salt in a bowl. Stir and let sit 5–10 minutes for flavors to meld.

To build tacos: place a warm tortilla on a plate, add a small handful of slaw, top with shredded birria-braised chicken, a spoonful of pico de gallo, a drizzle of tomatillo-avocado verde, and sprinkle with crumbled cotija. Serve with lime wedges and a small bowl of extra birria sauce for dipping.

Leftovers: refrigerate braised chicken and sauce up to 3 days. Reheat gently with a splash of stock or water to loosen.