Slow cooked Mexican spiced chicken, tacos and cheese | Herb Fed Poultry

Chicken Birria Tacos

  • Thigh
  • 4
  • 2hrs 20min
  • Medium
Birria tacos are a Mexican dish made from slow-cooked, highly seasoned meat traditionally goat, although we’re making these today with succulent herb fed Poultry chicken thighs. The chicken is braised for hours in a rich broth flavoured with dried chilies, garlic, spices, and herbs until it’s tender enough to shred, then loaded into soft flour tortillas, dry fried in a none stick frying pan until the outer layers are crispy and the inners are Smokey, succulent and fiery.

Ingredients

1kg skinless and boneless chicken thighs 

550ml Herb Fed chicken stock

For the mariande:

1 tbsp chipotle paste

6 garlic cloves 

1/2 tsp ground cumin 

1 tsp dried oregano

1 tin tomatoes 

1 onion 

1/2 fresh chilli 

1 tablespoon Ancho chilli flakes 

To serve

Grated Cheese of choice

Soft flour tacos 

Jalapeño 

Fresh chilli sliced

Coriander 

Lime wedges

Method

Using a mini blender add the chipotle paste, garlic, cumin, oregano, tomatoes, chilli, chilli flakes, onion then blitzing to a smooth paste. Cover the chicken thighs in the sauce, ensuring they are well-coated, cover and leave to marinate for 1-2 hrs or chill overnight preferably.

Heat the oven to 160C/140C fan/gas 3. Put the chicken, left over marinade and the chicken stock into an ovenproof dish. Cover with a lid or foil and cook for around 2 hours.

Allow to cool slightly and roughly shred the chicken while in the sauce (it should just fall apart easily when pressed with a fork)

Use the left over cooking sauce as a dipping on the side.

Cover ½ of one of your tacos with some of the chicken mix, top with Jalapenos and the cheese. Fold over and fry on both sides in a dry pan to crisp up the taco. Garnish with some chopped chili, torn coriander & lime wedges.