Ingredients
Scale
- 2 lbs chicken thighs, diced
- 1 tablespoon vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups chicken broth
- 12 corn tortillas
- Fresh cilantro, chopped (for garnish)
- Chopped onion (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat. Add the diced chicken thighs and cook until golden brown. Season with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
- Pour in the chicken broth and bring to a simmer. Allow to cook for about 15 minutes to meld flavors.
- Take the corn tortillas and fill each one with the chicken birria mixture, dipping briefly in broth for added flavor.
- In the same skillet, cook the filled tacos over medium heat until golden brown and crispy, about 2-3 minutes per side.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet to retain crunch, or freeze the filling for up to 2 months.
- Serve with freshly chopped cilantro, diced onions, and lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg