Birria de Pollo
Chicken thighs braised in a guajillo-ancho consomé heady with canela, clove, and a splash of vinegar — birria logic applied to the bird. Tortillas get dipped in the chile-stained fat, griddled crisp, and served with a cup of consomé for dunking.
- Time
- 2 hr
- Heat
- Yield
- 10 tacos
- Region
- Jalisco
Ingredients
Adobo de chiles
Braise
To build
Method
Toast the guajillos, anchos, and árbol on a dry comal until fragrant, then soak in hot water until pliable.
Blend the soaked chiles with the tomatoes, garlic, vinegar, canela, cloves, cumin, oregano, and a splash of soaking liquid until velvet-smooth, then strain.
Season the thighs, combine them in a heavy pot with the adobo, stock, bay leaves, and onion, and simmer covered until the meat falls off the bone.
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Pull and shred the chicken, discarding skin and bones, and skim the brick-red fat from the surface of the consomé into a shallow dish.
Dip each tortilla through the chile fat, lay it on a hot comal, fill with chicken, fold, and griddle until crisp and stained red on both sides.
Serve the tacos with minced onion, cilantro, lime, and hot cups of consomé for dunking.
Build the plate
