This birria de pollo is deeply flavorful rich hearty a little smoky and just plain delicious Birria is a Mexican stew that originated in Jalisco It is traditionally made with goat lamb or beef
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Gather all ingredients.
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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.
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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.
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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.
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Pour through a fine mesh strainer into a large bowl.
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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.
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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.
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Meanwhile
chop remaining onion quarter. Set aside.
Uncover pot
discard bay leaf
and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls
and ladle in the soup over chicken in bowls. Top with reserved chopped onion
tortilla strips
if desired
cilantro and serve with lime wedges.
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