As I’ve decided to spend more time on the blog, and less time at the office, I’ve decided to make some changes in my cooking regimen. One of them is chicken Birria tacos.
I’ll be making two different versions of this recipe: the regular one and a vegetarian one. As usual, if you have any questions or suggestions for the blog, drop me a line!
The first step is preparing your ingredients. This one is pretty simple; just chop up a whole chicken into bite-sized pieces, and then slice it very thinly in half lengthwise. You can use any kind of meat as long as it has about 3-4 ounces or so of meat (so for this recipe I used skinless rooster breast).
In a bowl combine all your ingredients with enough water to cover them by 2 inches: salt, pepper, cumin powder (or ground coriander), chili powder (or ground red pepper), white vinegar or lime juice (to taste), chili powder (or red pepper flakes) and onion powder (or paprika). Mix everything well together and let it sit for about 20 minutes before you start cooking.
Heat some oil in a large skillet over medium high heat. When the oil gets hot, add chicken pieces in batches using tongs as needed—the skillet should be hot enough that they don’t stick but not so hot that they burn easily—and brown them on both sides. Remove from heat once they are done and set aside on paper towels to cool down a bit before serving with rice or tortillas.
Meat: Skinless Chicken Breast Cut Into Bite-Sized Pieces Salt Pepper Cumin Powder (Rinse ground coriander) Chili Powder Chili Powder Onion Powder Onion Powdered Vegetable Vinegar/Lemon Juice Salt Pepper Coriander Powder Coriander Powder White Vinegar/Lemon Juice 1 garlic clove 1 inch ginger root grated In a bowl combine all the ingredients with enough water to cover them by 2 inches: salt, pepper, cumin powder (or ground coriander), chili powder (or ground red pepper), white vinegar or lime juice (to taste), chili powder (or red pepper flakes) and onion powder (or paprika). Mix everything well together and let it sit for about 20 minutes before you start cooking. Heat some oil in a large skillet over medium high heat. When the oil gets hot, add chicken
What is birria?
Birria is a popular dish from Peru, where it is an important part of the diet. The word birria comes from the Spanish “birrer” meaning “chicken”. Birria is cooked and seasoned with distinctive spices, often served with ají (chile) paste. It can also be prepared with pork or beef.
The term birria refers to a variety of dishes in many regional cuisines, but birria de pollo, chicken birria, chicken birria and chicken birria are all common versions in Peruvian cuisine
It was named as such because it resembles the rice dishes from which it derives its name: quesadilla and taco in Spanish.
One of my dear friends introduced me to this recipe about five years ago and I’ve made it at least once a week since then. So I thought why not share this recipe with you?
Goat or lamb are traditional ingredients in Peruvian cuisine and both can be used here. In the past I’ve used chicken too, but because this dish is largely based on the meat itself, I decided to go with goat cuz – well I think it’s more delicious anyway 😉
I believe that until you master birria de pollo, you won’t master Peruvian food! (Although they are both delicious!) Enjoy!!
Makes 8 tacos 1 cup chickpeas 2 tablespoons olive oil 1/2 medium onion (chopped) 3 cloves garlic (minced) 2 teaspoons ground cumin 1 teaspoon chili powder 3 teaspoons dried oregano 2 teaspoons paprika 2 teaspoons salt 1 pound boneless skinless chicken breasts, sliced into strips 1/4 cup fresh cilantro (chopped)
Saute onions and garlic over medium-low heat for about 15 minutes or until onions begin to soften. Add ground cumin, chili powder, oregano, paprika and salt; cook for another 5 minutes or until fragrant. Add chickpeas; mix well. Cook for 5 minutes or until chickpeas begin to soften . Remove from heat; cool completely . Mix together remaining ingredients; refrigerate overnight . Heat oven to 400 F degrees . Place chicken strips on baking sheet lined with foil ; bake at 400 F degrees for 30 minutes or until golden brown. Remove from oven; cool slightly before slicing each piece into thin strips ; set aside On large platter Line up 4 plates Attention: Use tongs to lift each tomato
The history of birria
You see, I’m the type of guy who doesn’t let the facts get in the way.
Most tacos are made with a beef base, and everyone knows that meat is better — Mexican or otherwise. So why does my taco taste so phenomenal? Because I use chicken instead.
While chicken is a good source of protein, it’s also very low in fat and calories — especially if you make your own filling tacos. With that in mind, I decided to explore more complex uses of chicken and try this out on simple ingredients like rice, beans and salsa.
Here’s what you need:
• one can (about 1 cup) of stewed tomatoes
• 2-3 ounces of diced cooked chicken breast (thighs work great)
• 1 can (about 4 ounces) tomato sauce
• 1 cup black beans – rinsed & drained
• 1 red onion finely diced (1½ cups dry) | optional | but delicious! | wild rice stuffing recipe http://bit.ly/2wfjSU1 // how to make wild rice stuffing for tacos http://bit.ly/2oDzQVh // make your own taco shells (using saran wrap!) http://bit.ly/2pEew0A Steps: Heat a large saucepan on medium heat with half its capacity filled with water. When water begins to boil, add all ingredients except the liquid (except for the liquid in step 4). Simmer until flavors blend, stirring often to prevent scorching , about 15 minutes total. Stirring is important as it helps break up clumps of ground meat and liquid while cooking evenly through step 5). Remove pan from burner and let cool slightly before proceeding with step 6.) Drain beans on paper towel-lined plate or by hand if you prefer; discard liquid (it’s delicious!). Stir cooked beans into pan with tomatoes until heated through then add all remaining ingredients until well combined and seasonings are evenly distributed throughout the mixture leaving an ample amount for your filling Ingredients: • 2 pounds boneless skinless chicken breasts • 2 tablespoons chopped onion • ½ cup shredded cabbage • ¼ cup green olives , optional but tasty! | optional • 2 cups cooked black beans – rinsed & drained • 3 cups salsa or favorite store-bought Directions: Cut each breast into 8 pieces lengthwise and then cut each piece into 4 strips each at
How to make chicken birria tacos
Birria is a specialty of the Andes Mountains in Colombia and Peru. It’s a slow-cooked recipe featuring dark meat chicken (not including skin), beans, raisins and spices. Birria should never be served with onions or garlic!
I can’t tell you how many times I’ve seen my coworkers complaining how they were sick of “sizzling” chicken when they know it is only the result of overcooked chicken. I have no problem with not having peeling onions on our tacos, but if everyone is saying that the sizzling comes from overcooked chicken, then why are we doing it? Simply put, I feel like our tacos are boring if we aren’t adding something to them.
With that in mind, here’s a recipe for birria tacos made from boneless chicken breasts . . .
Subtopic: How to make chicken birria tacos This easy chicken birria tacos, also called quesabirria tacos, will become your new favorite and taco Tuesday will never be the same.Although the more traditional birria is made with goat or lamb, or more recently, beef, I’ve decided to change the rules a bit. I’m using less expensive chicken, whic
Topics: How to make Chicken Birrie Tacos These easy Chicken Birrie Tacos will become your new favorite and taco Tuesday will never be th
Topic: How to Make Chicken Birrie Tacos These easy Chicken Birrie Tacos will become your new favorite and tacoTuesday will never be the same.Although the more traditional birria is made with goat or lamb, or more recently, beef, I’ve decided to change the rules a bit. I’m using less expensive chicken, which gives me an opportunity for softer cuts of meat (like breast) so that we can get away with larger quantities of beans without having to use too much oil (which would normally have been used in this recipe). The end result looks very similar to traditional birri but has a nice spicy kick from crushed red pepper flakes. If you’re cooking for only one person this recipe should work just fine as well!This recipe makes about 6 servings Ingredients 1 cup cooked rice (or 1/4 cup uncooked)
1 large egg
2 1/2 cups chopped tomatoes (reduce if you’re using all fresh ingredients) 1 cup corn kernels (do not boil — boil if it dissolves) 4 cloves garlic chopped 5-6 green onions chopped 1/2
Tips for making the perfect chicken birria tacos
What is the perfect chicken birria taco, you ask? That one you see in your favorite Mexican restaurant or a blog post? The one that is made fresh on site, with no frozen chicken added, and no ingredients other than chicken breast, onions, bell peppers and garlic?
Well, yes. I think so too. But it’s not easy to make. For one thing, you have to make the chicken first. You can’t just take a frozen breast of chicken and throw it into the recipe. And even if you could find a frozen breast of chicken (which is hard), you still have to thaw it (which can be quite difficult).
The other thing about making your own homemade chicken birria tacos is that you have to watch them very carefully: sometimes they will stick together more than others. So if you want them to be absolutely perfect don’t put much oil into them – just enough so they won’t stick together too much. While there are many ways to make the perfect chicken birria taco (like using an immersion blender or food processor), I decided to experiment with some different methods for a little bit of variety and didn’t go for the most traditional method of hand-chopping pieces of fresh chicken breast at high speed in the food processor until I was happy with how my tacos turned out.
I had also been wanting to make a version of my favourite dish: quesabirria tacos but had never been able to do it because I didn’t have any tortillas (yes, now I do) but after going through all sorts of ideas for different types of tortillas I finally found this one which turned out really well – this particular brand which is made from ground maize flour has glutinous corn starch in it which makes it gluten-free unlike most other brands – and having tried this version I think that we should definitely try looking at making these tortillas ourselves in future versions!
We’re done, friends. If you’re looking for more information about chicken birria tacos, check out the links above.
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