Chicken Birria Tacos

Main courseServes 4

Birria tacos are a Mexican dish made from slow-cooked, highly seasoned meat and this version from the team at North Yorkshire based Herb Fed, uses their chicken thighs in place of the traditional goat. Braised for hours in a rich broth flavoured with dried chilies, garlic, spices, and herbs until it’s tender enough to shred, each tortilla is then loaded and dry fried until crispy and the filling is deliciously smokey, succulent and fiery. Recipe courtesy of @stephe_food_diary For more recipe inspiration and to buy their award-winning range online visit www.herbfedpoultry.co.uk  

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

  1. 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.
  2. 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.
  3. Allow to cool slightly and roughly shred the chicken while in the sauce (it should just fall apart easily when pressed with a fork)
  4. Use the left-over cooking sauce as a dipping on the side.
  5. 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 and lime wedges.