Birria de Pollo (Chicken Birria)

 Birria de Pollo (Chicken Birria)

Ingredients:

For the Sauce:

• 4 dried guajillo chiles (stemmed and seeded)
• 2 dried ancho chiles (stemmed and seeded)
• 2 dried chile de árbol (optional, for extra heat)
• 3 cups chicken broth
• 3 Roma tomatoes (quartered)
• 4 garlic cloves
• ½ white onion (chopped)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 2 tbsp apple cider vinegar
• Salt & pepper to taste

For the Chicken:

• 2 lbs bone-in, skinless chicken thighs or drumsticks
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp smoked paprika
• ½ tsp ground cloves (optional)

For Serving:

• Warm corn tortillas
• Chopped cilantro
• Diced white onion
• Lime wedges
• Queso fresco or shredded cheese (optional)

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Instructions:

1. Prepare the Sauce:

• Toast dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant.
• Transfer to a bowl and cover with hot water. Let soak for 10 minutes until soft.
• In a blender, combine soaked chiles, tomatoes, garlic, onion, cumin, oregano, cinnamon, apple cider vinegar, and 1 cup of chicken broth. Blend until smooth. Strain for a silky texture.

2. Cook the Chicken:

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken on both sides until lightly browned.
• Pour the blended sauce over the chicken. Add bay leaf, smoked paprika, cloves (if using), and the remaining chicken broth. Stir well.
• Simmer on low heat for 35-40 minutes until the chicken is tender and shreds easily.

3. Shred & Serve:

• Remove chicken from the pot and shred with two forks. Return to the broth and mix well.
• Serve in warm tortillas with chopped cilantro, onion, and a squeeze of lime. Dip in the rich birria broth for extra flavor!