Birria de Pollo (Chicken Birria) Recipe

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Cook Time: 40 minutes

Ingredients

• 4 cups chicken broth
• 4 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 1 dried de rbol chile, stemmed and seeded (Optional)
• 3 tablespoons canola oil, divided
• 1 medium white onion, quartered, divided
• 4 cloves garlic
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 2 tablespoons apple cider vinegar
• 2 teaspoons kosher salt, divided
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• teaspoon ground black pepper
• teaspoon ground cloves
• 1 pounds skinless, boneless chicken breasts
• 1 bay leaf
• cup crispy tortilla strips (Optional)
• 2 tablespoons chopped fresh cilantro, or to taste
• 6 lime wedges, for serving

Directions

Step 1: Gather all ingredients.

Step 2: Add chicken broth to a medium saucepan and bring to a boil over medium-high heat. Remove from heat and add the dried chiles. Cover the saucepan and let the chiles soften for about 10 minutes.

Step 3: While the chiles are softening, heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add 3 quarters of the onion (set the last quarter aside) and the garlic cloves to the pot. Cook, flipping occasionally, until the onion and garlic are charred, about 6 minutes.

Step 4: Remove the pot from the heat (do not wipe out the pot) and transfer the onion and garlic to a blender. Add the chicken broth, softened chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, black pepper, and cloves. Secure the lid of the blender, and remove the center piece to allow steam to escape. Cover the opening with a clean towel and blend for 1 to 2 minutes until smooth.

Step 5: Pour the blended mixture through a fine mesh strainer into a large bowl. Discard any solids left in the strainer.

Step 6: Season the chicken breasts with the remaining 1 teaspoon of salt. Add the remaining 1 tablespoon of oil to the large pot and heat over medium-high heat. Add the chicken breasts to the pot and cook, flipping once, until golden brown on both sides, about 3 minutes per side.

Step 7: Pour the blended chile mixture over the chicken in the pot and top with a bay leaf. Cover the pot and cook over medium-low heat until the chicken is fully cooked, about 25 minutes.

Step 8: While the chicken is cooking, chop the reserved onion quarter and set it aside.

Step 9: Once the chicken is cooked, uncover the pot, discard the bay leaf, and remove the chicken breasts from the chile mixture. Shred the chicken using two forks.

Step 10: Divide the shredded chicken evenly among 6 bowls. Ladle the soup over the chicken in each bowl. Top with the chopped onion, crispy tortilla strips (if desired), cilantro, and serve with lime wedges.

Nutrition Facts (per serving)

Calories	275
Total Fat	10g (12% Daily Value)
Saturated Fat	1g (5% Daily Value)
Cholesterol	70mg (23% Daily Value)
Sodium	1684mg (73% Daily Value)
Total Carbohydrate	19g (7% Daily Value)
Dietary Fiber	5g (16% Daily Value)
Protein	30g (59% Daily Value)
Potassium	593mg (13% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Birria de Pollo (Chicken Birria) is a savory, flavorful stew originating from Jalisco, Mexico. Traditionally made with goat meat, this variation uses chicken to create a lighter yet equally rich and satisfying dish. The dish is seasoned with a blend of dried chiles, spices, and herbs, giving it a smoky, aromatic flavor profile that has made it a beloved comfort food across Mexico and the United States.

History and Origins of Birria

Birria has a deep cultural significance in Mexican cuisine. Originally from the state of Jalisco, the dish dates back to the 16th century. It was traditionally made with goat meat, which was readily available in the region. The word "birria" is derived from the Spanish term for stew, but its also believed to have connections to the term "burra," meaning "mule," symbolizing the hardy nature of the dish. Over time, birria became popular throughout Mexico, with various regional adaptations emerging, including birria de res (beef birria) and birria de pollo (chicken birria), which is the focus of this recipe. Birria has become a symbol of celebration and is often prepared for special occasions like holidays, weddings, and family gatherings.

Regional Variations of Birria

While Jalisco is the birthplace of birria, it has evolved differently in various parts of Mexico. In Jalisco, birria is often cooked with goat meat, slow-braised in a large pot with spices and herbs. In other regions, particularly in northern Mexico, beef is the preferred meat, giving rise to birria de res. The use of chicken instead of beef or goat in birria de pollo offers a lighter alternative but still retains the characteristic flavor of the original dish. Depending on the region, birria can be served as a stew or used as a filling for tacos, often accompanied by a side of consomm for dipping.

How Birria de Pollo Differs from Other Stews

Birria de pollo stands out from other similar stews due to its unique preparation and distinctive flavor profile. The key ingredient is the combination of dried chiles, such as guajillo, ancho, and rbol, which give the dish its signature smokiness and deep red color. Unlike many other stews that rely on beef or pork, birria de pollo offers a lighter alternative without compromising on taste. The dish is often served with crispy tortilla strips, cilantro, and fresh lime, making it a perfect balance of savory, spicy, and tangy flavors. The consomm or broth in birria de pollo is particularly rich and flavorful, often sipped on its own or poured over tacos or other accompaniments.

Where is Birria de Pollo Typically Served?

Birria de pollo is a popular dish in Mexican restaurants, particularly in areas with large Mexican-American populations. It is commonly served at street food stalls, especially in the form of tacos or as part of a family meal. In Jalisco and other parts of Mexico, birria is a go-to dish for large gatherings and celebrations, such as birthdays, Christmas, and New Year's Eve. In the United States, it has become a staple in many Mexican eateries, with some specializing in birria as their signature dish. Its also commonly served with warm tortillas, rice, and beans as part of a larger meal, making it a hearty and satisfying option for both casual dining and special events.

Interesting Facts about Birria de Pollo

• Birria de pollo is often served with a side of consomm, which is a rich broth made from the meat and spices used in the stew. This consomm is often sipped as a comforting, flavorful soup.
• In some regions, birria is cooked in a pit, covered with agave leaves, and slow-cooked for hours, giving it a unique smoky flavor that can't be replicated with conventional methods.
• Birria has grown in popularity in the United States, especially in the form of birria tacos, where the meat is served in crispy, griddled tortillas and often dipped in the flavorful broth.
• The use of chicken in birria de pollo is considered a more affordable option compared to the traditional goat or beef, making it an accessible dish for many families.
• Birria was originally created to make use of tougher cuts of meat, slow-cooking them until they became tender and flavorful. Today, birria is enjoyed as a flavorful treat, regardless of the meat used.

Conclusion

Birria de pollo is more than just a dish it is a piece of Mexican culinary tradition that brings people together over a hearty, flavorful meal. With its rich history, diverse regional variations, and unique taste, it is no wonder that birria continues to be a favorite across the world. Whether served as a comforting stew or in the form of tacos, birria de pollo offers a delicious experience that showcases the depth and richness of Mexican cuisine.

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