Crock Pot Chicken Birria Tacos
A mouthwatering recipe for Crock Pot Chicken Birria Tacos featuring rich, savory flavors and tender chicken, perfect for a comforting dinner.
Ingredients
For the Marinade
- 2 dried dried ancho chilis Roasted and soaked
- 2 dried dried guajillo chilis Roasted and soaked
- 2 dried dried arbol chilis Roasted and soaked
- 1 tsp black peppercorns Toasted and ground
- 1 tsp coriander seeds Toasted and ground
- 1 bay leaf
- 1 stick cinnamon stick
- 2 lbs boneless skinless chicken thighs
- 2 Tbsp avocado oil For searing chicken
- 1 cup yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 Tbsp apple cider vinegar
- 2 Tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1 tsp sea salt To taste
- corn tortillas For serving
- Mozzarella cheese (or Oaxaca cheese or Asadero cheese) For topping
- Fresh cilantro For garnish
Instructions
Preparation
- Start by roasting the dried chilis in a dry skillet over medium heat for 1-2 minutes until fragrant.
- Remove chilis from skillet and soak in hot water for 15-20 minutes.
- Toast the black peppercorns and coriander seeds for about a minute. Grind them into a fine powder.
- Drain the soaked chilis and blend them with the ground spices, bay leaf, cinnamon stick, onion, garlic, chicken broth, apple cider vinegar, tomato paste, oregano, ground cumin, and salt until smooth.
Cooking
- Heat avocado oil in the Crock Pot and optionally sear the chicken thighs for a few minutes on each side.
- Pour the marinade over the seared chicken ensuring it is fully covered.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fork-tender.
Assembly
- Remove chicken, shred it with forks and mix it back with the broth.
- Heat corn tortillas and fill them with shredded chicken, cheese, and cilantro. Customize with extra toppings like onions or lime if desired.
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Notes
Adjust spice levels by reducing chilis for milder flavor. Use fresh ingredients for the best taste. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.