How To Make Birria de Pollo (Chicken Birria)
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In a dry skillet over medium heat, toast the dried chilies until fragrant, about 1-2 minutes per side. Remove from heat and let them cool. Once cooled, soak the chilies in hot water for 15 minutes to rehydrate.
In a blender or food processor, blend the soaked chilies, onion, garlic, chipotle pepper, cumin, oregano, cloves, salt, and black pepper until smooth.
In a large pot, heat some oil over medium-high heat. Add the chicken pieces and sear them on all sides until browned. Remove the chicken from the pot and set aside.
In the same pot, add the chili paste. Cook for about 5 minutes, stirring constantly, until it thickens and darkens in color.
Return the chicken to the pot and pour in the chicken broth and apple cider vinegar. Bring to a boil, then reduce the heat to low and let simmer for about 1.5 to 2 hours, or until the chicken is tender and starts to fall off the bone.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and cook for an additional 10 minutes to allow the flavors to blend together.
Serve the Birria de Pollo with warm corn tortillas and garnish with chopped fresh cilantro, diced onions, and lime wedges.
- Calories : 320kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 120mg
- Sodium : 1400mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 45g
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