Bone-in chicken thighsCooking oil Onion Roma tomatoes GarlicQuajillo chilesChiles de arbol Bay leavesOreganoPaprikaCinnamonCuminSaltChicken broth
Plus...
For the tacos:Corn tortillasMexican melting cheese Diced onionChopped cilantro
It's amazing!
A homemade sauce using classic ingredients makes these chicken tacos the best you will ever try!
Heat a dutch oven over medium-high heat. Add oil. Season chicken with salt and pepper, and place in the pot. Add onion. Cook until chicken begins to brown. Then remove and set aside.
1
Remove the seeds and stems from the chiles. Place in a pot with onion, tomatoes, and one bay leaf. Cover with water. Bring to a boil, then lower and simmer, uncovered, for 10 minutes.
2
Remove from heat and allow to cool for a couple minutes. Remove and discard the bay leaf.
3
Move the chiles, tomatoes, and onion to a blender. Add the garlic, oregano, paprika, cinnamon, cumin, and salt to the blender.
4
Add water from the pot, strained with a sieve, to the blender. Top off with chicken broth. Whirl until well blended. Add more salt and pepper to taste.
5
Place the pot with the chicken back on the burner. Pour over the sauce. Toss in a bay leaf. When the sauce bubbles, turn heat down to low and simmer, covered for 30 minutes.
6
Remove chicken and allow to cool. Remove the bones and skin, and shred the meat. Return chicken to pot and stir to coat.
7
Bring a skillet to medium heat and add oil. Dip a tortilla in the birria sauce then place in the skillet. Cook 30 seconds then flip. Add chicken, cheese, onion, and cilantro to one side.
8
Fold in half and cook 30 seconds on each side. Remove from skillet and keep warm. Repeat for each taco.
9
Serve tacos warm with a side of birria sauce for dipping. Enjoy!