Photo by Leslie Limón In Mexico, birria is traditionally made with lamb or goat meat. Because not everyone can eat such strong-flavored meats, birria de pollo is also offered as a delicious option at family fiestas and gatherings. Tender pieces of chicken in a rich tomato and dried chile broth, topped with a chopped onion, cilantro, and a squeeze of lime juice, this chicken birria can be enjoyed as a hearty stew or as a filling for tacos. Save time in the kitchen by preparing the salsa the night before, then let your slow cooker do the rest.
Ingredients
- 4 Roma tomatoes
- 1 dried ancho chile, stem and seeds removed
- 1 dried guajillo chile, stem and seeds removed
- 1 dried pasilla chile, stem and seeds removed
- 2 dried árbol chiles stem and seeds removed
- 3 cups water
- 2 cups chicken broth
- 2 tablespoons white vinegar
- 2 garlic cloves
- 1½ teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon Ground black pepper
- 1 medium white onion thinly sliced
- 2 pounds boneless chicken breasts or thighs
- 2 bay leaves
- chopped red onion (for garnish)
- chopped fresh cilantro (for garnish)
- Lime wedges
Directions
- Bring the tomatoes, dried ancho chile, dried guajillo chile, dried pasilla chile, and dried árbol chiles to a boil in the 3 cups of water. Cover and reduce heat to low; let simmer for 8 to 10 minutes until tomatoes are completely cooked. Remove from heat; let cool to room temperature. Puree the tomatoes, dried chiles, and 2 cups of the cooking water in a blender until smooth. Add the chicken broth, vinegar, garlic, salt, oregano, ground cumin, and black pepper. Puree until well combined.
- Layer the sliced onion along the bottom of a slow cooker. Place chicken on top of the onions. Pour the chile sauce over the chicken. Top with the bay leaves. Cover and cook over low heat for 3½ to 4 hours. Remove bay leaves; shred chicken with two forks.
- To serve, ladle into bowls. Garnish with chopped red onion, cilantro, and a squeeze of lime juice. Serve with warm corn or flour.
Chef Notes
For tacos de birria, spoon about 3 tablespoons of the shredded chicken down the center of a warm corn tortilla. Serve tacos with a small bowl of consommé (the tomato chile broth) on the side. Garnish both the tacos and the consommé with chopped red onion, cilantro, and a squeeze of lime juice.
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