Ingredients
Scale
- 2 lbs boneless chicken thighs
- 4 cloves fresh garlic
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 1 tsp cumin seeds
- 4 cups beef broth
- 2 tbsp lime juice
- 1 tsp agar-agar (optional)
- Corn tortillas (for serving)
- Chopped onions and fresh cilantro (for topping)
Instructions
- Soak the dried chili peppers in hot water for 15 minutes until softened.
- Blend the softened chili peppers, garlic, cumin seeds, lime juice, and beef broth until smooth.
- In a large pot over medium heat, cook chicken thighs in the blended sauce for about an hour or until tender.
- Shred the chicken using two forks and return it to the pot to soak up the sauce.
- Warm corn tortillas on a skillet until soft.
- Assemble tacos by filling tortillas with shredded birria mixture and topping with onions and cilantro.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approx. 120g)
- Calories: 245
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg