Shredded Chicken Birria Tacos

1. Stage

Heat 3 tablespoons of the oil in a medium saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add tomato paste, chili powder, oregano, ginger, and cinnamon, and cook, stirring, 1 minute more.

2. Stage

Add Good & Gather™ Tortilla Soup Starter Chicken Broth, 1 cup water, bay leaf, and ½ teaspoon salt to saucepan and bring to a boil. Add chicken breasts and return to a simmer, then reduce heat to medium low to maintain a very gentle simmer. Cook, turning chicken a few times, until just cooked through, 25 to 30 minutes. Remove pot from the heat.

3. Stage

Using tongs, transfer chicken to a plate. Discard bay leaf and keep broth warm. Using two forks, finely shred chicken (when you're done, there should be a little over 2 cups meat).

4. Stage

Using a spoon, skim about 2 tbsp. of the rich red fat on the surface of the broth (it’s okay if some broth comes with the fat) and mix with remaining 2 tbsp. oil. Reserve broth for serving.

5. Stage

Heat a large nonstick skillet over medium. Brush two tortillas generously on both sides with the oil and place side by side in the skillet. Top each with a generous 2 tbsp. of cheese. Pile about the same amount of chicken on one side of the tortilla, let cool, until cheese is almost melted, then fold the side without the chicken over the side with the chicken. Cook, flipping halfway through, until both sides are golden and crisp, 30 seconds to 1 minute more. Repeat with remaining tortillas, oil, cheese, and chicken.

6. Stage

Serve tacos with onion, cilantro, and reserved warm broth for dipping.