Chicken Birria
This mezcla of Latin flavor from Stephanie Alvarado is perfectly rich thanks to a lovely blend of guajillo and ancho chilies, plus our very own Sazón, Smoked Paprika and Bay Leaves.
By Stephanie Alvarado | @thisisavocado_
The weather outside is frightful... but this chicken birria recipe from @thisisavocado_ will warm you right up! This recipe is exceptionally rich in flavor thanks to a lovely mezcla of Latin flavor from guajillo and ancho chilies, plus our very own Organic Sazón, Smoked Paprika and Bay Leaves. Just top the Chicken Birria off with a squeeze of lime juice, chopped onion and cilantro, then pair it with arroz y frijoles– y ya se armó!
Chicken Birria
Stephanie Alvarado @thisisavocado_
Dinner
Serve with warm tortillas, lime wedges, and a sprinkle of cilantro.
Ingredients
4 dried guajillo chilies, cleaned and stem/seeds removed
2 dried ancho chilies, cleaned and stem/seeds removed
2 tomatoes, whole
¼ white onion
3 garlic cloves
4 tbsps neutral high-heat oil (such as grapeseed or avocado)
4 uncooked chicken breasts or thighs
2 Loisa Bay Leaves
1 tbsp Loisa Organic Sazòn
½ tsp Loisa Organic Smoked Paprika
½ tsp chili flakes (1 tsp if you like it spicier)
Loisa Sal Marina, to taste
5 cups water
Directions
Bring a small pot of water to a boil. Add your dried chilies, tomatoes, and onion. Lower the heat to medium-low and allow this to simmer for about 15 minutes, or until the chilies have fully softened and the tomatoes and onion have cooked through.
Transfer the chilies, tomatoes, and onion to a blender cup and allow them to cool for about 45 minutes. Be sure to preserve at least 1 cup of the cooking water—we’ll use this to help blend our chilies later.
While the vegetables cool, heat a large pot on medium-high and add 2 tbsp of the neutral cooking oil to the pan. Add the chicken to the pot and allow these to brown undisturbed for about 5-6 minutes then flip to brown the other side for 5-6 minutes.
Remove the chicken from the pot and place it on a cutting board. Allow it to cool for about 5 minutes, then with 2 forks, shred all of the chicken and set aside.
Once the chiles, tomatoes, and onion mixture is cooled, blend until smooth.
In the pot you used to cook the chicken, heat the remaining oil on medium-high heat and then add the shredded chicken back in.
Use a strainer to strain your blended sauce, taking a spoon to press down on the sauce and coaxing it through the strainer until you’re left with a thick and dry pulp. This step will produce a very smooth consommé.
Let the sauce fry with the shredded chicken for about 1-2 minutes, then add the water, bay leaves, and all of the remaining seasonings (Sazón, smoked paprika, and chili flakes.
Stir and bring this all to a boil, then lower the heat to medium-low and simmer for about 20 minutes.
Add salt to taste and serve with warm tortillas, fresh cilantro, and sliced radishes.
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Chicken Birria
Stephanie Alvarado @thisisavocado_
Dinner
Serve with warm tortillas, lime wedges, and a sprinkle of cilantro.
Ingredients
4 dried guajillo chilies, cleaned and stem/seeds removed
2 dried ancho chilies, cleaned and stem/seeds removed
2 tomatoes, whole
¼ white onion
3 garlic cloves
4 tbsps neutral high-heat oil (such as grapeseed or avocado)
4 uncooked chicken breasts or thighs
2 Loisa Bay Leaves
1 tbsp Loisa Organic Sazòn
½ tsp Loisa Organic Smoked Paprika
½ tsp chili flakes (1 tsp if you like it spicier)
Loisa Sal Marina, to taste
5 cups water
Directions
Bring a small pot of water to a boil. Add your dried chilies, tomatoes, and onion. Lower the heat to medium-low and allow this to simmer for about 15 minutes, or until the chilies have fully softened and the tomatoes and onion have cooked through.
Transfer the chilies, tomatoes, and onion to a blender cup and allow them to cool for about 45 minutes. Be sure to preserve at least 1 cup of the cooking water—we’ll use this to help blend our chilies later.
While the vegetables cool, heat a large pot on medium-high and add 2 tbsp of the neutral cooking oil to the pan. Add the chicken to the pot and allow these to brown undisturbed for about 5-6 minutes then flip to brown the other side for 5-6 minutes.
Remove the chicken from the pot and place it on a cutting board. Allow it to cool for about 5 minutes, then with 2 forks, shred all of the chicken and set aside.
Once the chiles, tomatoes, and onion mixture is cooled, blend until smooth.
In the pot you used to cook the chicken, heat the remaining oil on medium-high heat and then add the shredded chicken back in.
Use a strainer to strain your blended sauce, taking a spoon to press down on the sauce and coaxing it through the strainer until you’re left with a thick and dry pulp. This step will produce a very smooth consommé.
Let the sauce fry with the shredded chicken for about 1-2 minutes, then add the water, bay leaves, and all of the remaining seasonings (Sazón, smoked paprika, and chili flakes.
Stir and bring this all to a boil, then lower the heat to medium-low and simmer for about 20 minutes.
Add salt to taste and serve with warm tortillas, fresh cilantro, and sliced radishes.