Name: Birria de Pollo (Chicken Birria) Tacos
Yield: 6
Ingredients: Chicken broth - 4 cups; Dried guajillo chiles, stemmed and seeded - 4; Dried ancho chiles, stemmed and seeded - 4; Dried de árbol chile, stemmed and seeded (Optional) - 1; Canola oil, divided - 4 tablespoons; White onion, quartered, divided - 1 medium; Garlic - 4 cloves; Fire-roasted diced tomatoes - 1 (14.5 ounce) can; Apple cider vinegar - 2 tablespoons; Kosher salt, divided - 2 teaspoons; Ground cumin - 2 teaspoons; Dried oregano - 1 teaspoon; Ground black pepper - ½ teaspoon; Ground cloves - ¼ teaspoon; Skinless, boneless chicken breasts - 1 ½ pounds; Bay leaf - 1; Corn tortillas - 12 (6 inch); Chopped fresh cilantro, or to taste - 2 tablespoons; Lime wedges, for serving - 12

Ingredients for - Birria de Pollo (Chicken Birria) Tacos

1. Chicken broth 4 cups

2. Dried guajillo chiles, stemmed and seeded 4

3. Dried ancho chiles, stemmed and seeded 4

4. Dried de árbol chile, stemmed and seeded (Optional) 1

5. Canola oil, divided 4 tablespoons

6. White onion, quartered, divided 1 medium

7. Garlic 4 cloves

8. Fire-roasted diced tomatoes 1 (14.5 ounce) can

9. Apple cider vinegar 2 tablespoons

10. Kosher salt, divided 2 teaspoons

11. Ground cumin 2 teaspoons

12. Dried oregano 1 teaspoon

13. Ground black pepper ½ teaspoon

14. Ground cloves ¼ teaspoon

15. Skinless, boneless chicken breasts 1 ½ pounds

16. Bay leaf 1

17. Corn tortillas 12 (6 inch)

18. Chopped fresh cilantro, or to taste 2 tablespoons

19. Lime wedges, for serving 12

How to cook deliciously - Birria de Pollo (Chicken Birria) Tacos

1 . Stage

Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.

2 . Stage

Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.

3 . Stage

Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.

4 . Stage

Meanwhile, chop remaining onion quarter. Set aside.

5 . Stage

Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.

6 . Stage

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.

7 . Stage

Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.