Birria de Pollo-Chicken Birria! What?
I love the birria consome so much! Why not with chicken? It's so delicious!
Servings 5 Servings
Ingredients
- Avocado oil
- 1/2 white onion, 226 gr reserve the other half for garnish
- 3 large cloves of garlic, 26 gr smashed
- 1 inch piece of ginger, sliced
- 2 Roma tomatoes, 120 gr quartered
- 10 med Guajillo, 66 gr stems and seeds removed
- 3 Chile morita, 14 gr
- 1/2 tsp cumin seeds
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1/2 tsp whole peppercorns
- 4 whole cloves
- 1 inch piece of cinnamon stick
- 4 c water for sauce
- 2 1/2-3 lbs Ibs boneless chicken thighs fat trimmed, about 10-12 pieces
- Salt and pepper to taste
- 6 c chicken broth
- 3 bay leaves
Garnish
- 1/2 white onion, diced
- 1/3 c Chopped cilantro
- Lime wedges from 2 limes
- Spicy salsa see link!
Instructions
- Remove the stems and seeds from Guajillo peppers. Roughly chop half of the onion, garlic, peeled ginger, and quarter the tomatoes.
- In a skillet at medium heat preheat 1 tbsp of oil for a few minutes.
- Add onions, ginger, and garlic to preheated oil. Sauté for 3-5 minutes. Add the tomatoes and cook for 5 more minutes. Add the thyme, marjoram, cumin, peppercorns, and cinnamon. Stir to combine. Add the dried Chiles. Stir and sauté for 4-5 minutes.
- Pour in 4 c of water or broth. Bring to a simmer and cook for 10 minutes. Remove from heat and let ingredients steep.
- When ready, transfer all the ingredients from the pan into the blender jar. Season with salt, to taste. Secure the lid. Blend on high until smooth. Pour into saucepan and heat to medium/low.
- After trimming the fat off the chicken, season lightly with salt and pepper all around
- In a large pot at medium heat, preheat 2 tbsps of oil for a few minutes. Sear and brown the chicken for 3 minutes per side. Pour in 6 cups of warm broth. Bring to a simmer. Pour in half of the red chile sauce. Reserve the remaining sauce for more birria later. It freezes well. Stir well to combine. Add bay leaves. Reduce heat slightly and continue cooking for 35 minutes. Taste for salt.
- At this time, you can place the chicken pieces with some of the consommé. Or you can shred the chicken and prepare quesatacos and serve the consommé on the side. Garnish with onion, cilantro, lime, and a spicy salsa.
Notes
Can I just say how much I enjoy the flavor of this consome!? Not only is it delicious with lamb, goat and beef, but the chicken version was so tasty! I am already thinking of a seafood version for lent! It will be amazing! Technically we can't call everything birria, lol! How about caldo de mariscos en consome picoso? MMMmm!!!