BIRRIA DE POLLO RECIPE (MEXICAN CHICKEN BIRRIA WITH CHILE)
In Mexico, birria is traditionally made with lamb or goat meat. Because not everyone can eat such strong-flavored meats, birria de pollo is also offered as a delicious option at family fiestas and gatherings. Tender pieces of chicken in a rich tomato and dried chile broth, topped with a chopped onion, cilantro, and a squeeze... View Article
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Bring the tomatoes, dried ancho chile, dried guajillo chile, dried pasilla chile, and dried árbol chiles to a boil in the 3 cups of water. Cover and reduce heat to low; let simmer for 8 to 10 minutes until tomatoes are completely cooked. Remove from heat; let cool to room temperature. Puree the tomatoes, dried chiles, and 2 cups of the cooking water in a blender until smooth. Add the chicken broth, vinegar, garlic, salt, oregano, ground cumin, and black pepper. Puree until well combined.
- Layer the sliced onion along the bottom of a slow cooker. Place chicken on top of the onions. Pour the chile sauce over the chicken. Top with the bay leaves. Cover and cook over low heat for 3½ to 4 hours. Remove bay leaves; shred chicken with two forks.
- To serve, ladle into bowls. Garnish with chopped red onion, cilantro, and a squeeze of lime juice. Serve with warm corn or flour.
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