Chicken Birria Tacos with Jicama Slaw
Serves: 2
Ingredients for Tacos:
- 1/2 teaspoon avocado oil or olive oil
- 1 pound boneless, skinless, chicken thighs
- 5 ounces tomato sauce
- 3 - 4 stems cilantro
- 1/4 white onion (optional)
- 1 chipotle en adobo and 2 teaspoons of the adobo sauce from the can
- 2 tablespoons garlic, minced
- 2 teaspoons cumin
- 1 tablespoon1 chili powder
- 12 ounces chicken broth or stock
- 1 roma tomato
- 1/2 lime, juiced
- salt and pepper, to taste
- tortillas, for serving
- 1/2 cup shredded queso blanco, Oaxaca or Mexican cheese of your choice, for serving
- fresh cilantro, for serving
- 1/4 cup mayo
- 1 tablespoons cilantro
- 1/4 teaspoon cumin
- 1 tablespoon lime juice
- salt and pepper, to taste
- 1 cup slaw mix
- 1 cup jicama julienned
- 1/2 cup carrots julienned
Procedure for Tacos:
- Heat a deep pot over medium high heat, add oil.
- Salt and pepper the chicken, then sear until golden brown on both sides, about 5 minutes each side.
- Remove chicken and add onions to the pot if using, sauté for five minutes, or until translucent.
- Add chicken back in the pot along with the tomato sauce, cilantro, chipotles, garlic, cumin, chili powder and stock.
- Stir until combined. Salt and pepper to taste.
- Simmer on low for about 25 minutes. Remove chicken until cool to the touch and shred with two forks.
- Using a stick blender or adding the tomato broth to a blender, along with the roma tomato, and carefully blend until smooth. Season with salt and pepper.
- Add the lime juice.
- To make the tacos, heat a cast iron griddle, skillet, or your favorite pan and heat over medium heat.
- Dip a tortilla in the broth.
- Add chicken, cheese of choice, and some cilantro to the tortilla and fry for about 2-3 minutes a side.
- Serve with a side of the broth.
- Whisk together the mayo, cilantro, cumin, and lime juice and set aside.
- Toss the vegetables with the dressing.
- Let chill 1 hour before serving.
THANK YOU FOR ALL YOU DO! - LISA
