Chef Tom Fraker
“Jalisco Style” Chicken & Pork Birria Tacos
“Jalisco Style” Chicken & Pork Birria Tacos
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
10 tacos
Prep Time
10 minutes
Cook Time
1 hour 45 minutes
Ingredients
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6 Melissa’s Dried Oaxaca Peppers - stemmed & seeded
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4 Melissa’s “Don Enrique” Dried De Arbol Peppers - stemmed & seeded
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6 Melissa’s “Don Enrique” Dried Guajillo Peppers - stemmed & seeded
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1 pound Boneless/Skinless Chicken Thighs
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1 pound Pork - cut into large chunks
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1 Melissa’s Perfect Sweet Onion - peeled & quartered
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1 large Carrot - ends trimmed; rough chopped
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12 cloves Melissa’s Peeled Garlic
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1 (1-inch) piece Melissa’s Fresh Ginger - peeled & chopped
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6 cups water
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5 Dried Bay Leaves
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3 tablespoons Chicken Flavored Bouillon
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1 1/2 teaspoons Mexican Oregano
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1 teaspoon Ground Cumin
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5 Mellissa’s “Don Enrique” Dried Ancho Peppers - seeds & stems removed
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2 Melissa’s “Don Enrique” Dried De Arbol Peppers - seeds & stems removed
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2 Melissa’s “Don Enrique” Dried Pasilla Negro Peppers - seeds & stems removed
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1 Melissa’s Dried Oaxaca Peppers - seeds & stem removed
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2 cups Chicken Stock or Broth
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1/2-pound Melissa’s Tomatillos - washed & dried
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5 cloves Melissa’s Peeled Garlic
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1 tablespoon Extra Virgin Olive Oil
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Pinch Kosher salt and pepper
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1 teaspoon White Wine Vinegar
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Juice of 1 Lime
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1/8 teaspoon Kosher Salt
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10 Corn Tortillas - fried into taco shell shape
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Fresh Melissa’s Cilantro
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Diced Tomato
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Melissa’s Perfect Sweet Onion - diced
For the filling
For the sauce
Directions
To make the filling
Place a large pot over a high flame on the stove. Place all of the peppers into the pot and dry roast them, stirring often, for 2 minutes to release the flavors. Add the chicken and the next 10 ingredients to the pot, give it a stir and bring to a boil. Reduce the heat and simmer for 30 minutes.
Remove the peppers and carefully blend them until smooth. You probably will have to add some of the broth to the blender so that they can break down to a smooth paste. Stir the blended peppers into the pot contents. Cover and simmer for about 1 1/2 hours or until the meat is very tender.
Remove the meat from the pot and shred it. Strain the pot contents and reserve the broth for future use.
To make the sauce
Preheat the broiler.
Add the peppers to a dry pan over medium heat and cook for 1 minute. Next, add the chicken stock and bring to a boil. Turn off the heat and let them steep to rehydrate for 30 minutes.
Place the tomatillos and garlic cloves on a foil covered sheet pan. Drizzle them with the olive oil and a pinch of kosher salt and pepper. Roll them around to coat them and put them under the broiler. Roast them for 10 minutes to char them.
To finish the sauce, place all of the sauce ingredients into a blender and process until smooth. If it is too thick, add the pepper chicken broth until you get thickness of your liking.
To make the tacos, place some of the meat into a taco shell, add some of the sauce and top with the cilantro, tomato and onion. Repeat for the remaining taco shells.
Recipe Note
I like to add a little shredded cheese to mine…
Filed in:
Cilantro,
Dried Oaxaca Peppers,
Entree,
Ginger Root,
Organic Carrots,
Organic Limes,
Organic Roma Tomatoes,
Peeled Garlic,
Perfect Sweet Onion,
Tacos,
Tomatillos,
“Don Enrique” Dried Ancho Peppers,
“Don Enrique” Dried De Arbol Peppers,
“Don Enrique” Dried Guajillo Peppers,
“Don Enrique” Dried Pasilla Negro Peppers,
“Jalisco Style” Chicken & Pork Birria Tacos
