Birria Chicken Tacos (August TNT Feature) Recipe

Name: Leopold's Tavern Kelowna - Bernards Birria Chicken Tacos (August TNT Feature) Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs Bone-in chicken thighs; 5 pieces Dried guajillo peppers; 3 pieces Dried ancho peppers; 4 pieces Garlic cloves; 1 tsp Cumin; 1 tsp Oregano; 2 pieces Bay leaves; 4 cups Chicken broth; 10 pieces Corn tortillas; 2 cups Mozzarella cheese, shredded; 1 cup Pico de gallo; 1 cup Feta cheese, crumbled; 1 cup Fresh cilantro, chopped; 4 pieces Lime wedges; 1 to taste Salt; 1 to taste Black pepper

Inspired by Leopold's Tavern Kelowna - Bernard

Time2h

Serves4

Birria is back for August! Your choice of tortilla dipped in consommé filled with Birria chicken, mozzarella, and pico, topped with crumbled feta, and cilantro. Served with extra consommé for dipping and a lime wedge. Available Tuesdays in August from 2pm-close for Taco & Tequila Tuesday!

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Ingredients

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Birria Chicken Tacos Ingredients

2 lbs Bone-in chicken thighs

5 pieces Dried guajillo peppers

3 pieces Dried ancho peppers

4 pieces Garlic cloves

1 tsp Cumin

1 tsp Oregano

2 pieces Bay leaves

4 cups Chicken broth

10 pieces Corn tortillas

2 cups Mozzarella cheese, shredded

1 cup Pico de gallo

1 cup Feta cheese, crumbled

1 cup Fresh cilantro, chopped

4 pieces Lime wedges

1 to taste Celtic sea salt

1 to taste black pepper

Method

Instructions

Prepare the Birria

In a large pot, soak the guajillo and ancho peppers in hot water for about 15 minutes until softened. Remove stems and seeds.

Make the Sauce

In a blender, combine the soaked peppers, garlic, cumin, oregano, and a cup of chicken broth. Blend until smooth. Pour the mixture into the pot with the chicken thighs, add the remaining broth, bay leaves, salt, and pepper. Simmer for about 1.5 hours until the chicken is tender.

Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return it to the pot and stir well to combine with the broth.

Prepare the Tortillas

Heat a skillet over medium heat. Dip a tortilla in the consommé and place it in the skillet. Add a portion of shredded chicken and sprinkle with mozzarella. Fold the tortilla in half and cook until golden brown on both sides.

Serve

Serve the tacos hot with pico de gallo, crumbled feta, and chopped cilantro on top. Serve with extra consommé for dipping and lime wedges on the side.

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