45 minutes
A cozy, aromatic Chicken Birria that wraps your kitchen in warm, inviting scents and delivers a burst of deep, satisfying flavors.
Guajillo Chiles, dried
each
Ancho Chiles, dried
each
Low-Sodium Chicken Broth
cups
Canned Tomatoes, whole
0 oz
tablespoons
Garlic Clove, fresh
each
to taste
to taste
Chicken Thighs, boneless, skinless
0 lb
tablespoons
White Onion, finely chopped
each
teaspoons
teaspoons
Ground Cloves
teaspoons
Bay Leaf, dried
each
Cilantro, fresh, finely chopped
bunch
Lime, wedges
each
1. Soften Chiles
Bring guajillo and ancho chiles to a boil in a cup of low-sodium chicken broth. Once boiling, remove from heat and let steep for 3 minutes.
2. Blend Sauce Ingredients
Blend the softened chiles, canned tomatoes, white vinegar, garlic cloves, kosher salt, and black pepper until smooth to create the birria sauce.
3. Sear Chicken
Sear seasoned chicken thighs in a Dutch oven with safflower oil until golden brown, about 3 minutes per side.
4. Sauté Onions and Spices
Sauté white onion in the Dutch oven, then add dried oregano, ground cumin, ground cloves, and bay leaf, cooking until fragrant.
5. Simmer Chicken in Sauce
Add the remaining chicken broth and the blended sauce to the Dutch oven with the chicken. Simmer for 25 minutes until the chicken is tender and the sauce thickens.
6. Garnish and Serve
Garnish the birria with chopped white onion, cilantro, and serve with lime wedges.
Opt for a balanced mix of dried chiles such as guajillo, ancho, and pasilla for depth in the broth. Toast them briefly to deepen their flavor, but avoid burning.
Marinate the chicken in the blended chile mixture for at least a few hours or overnight to allow spices to penetrate the meat.
Brown the chicken pieces before adding to the broth to enhance flavor through the Maillard reaction, ensuring the skin gets crispy and golden.
Serve with chopped onion, cilantro, lime, and warm corn tortillas. Crisp the tortillas for added texture.
Strain the broth through a fine-mesh sieve or cheesecloth for a smooth consommé.
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