Chicken Birria Recipe – NYT Cooking – The New York Times

Birria, a classic Mexican stew from Jalisco, is traditionally made with goat but also enjoyed with lamb or beef. This weeknight version features juicy chicken thighs for faster cooking. A quick blender sauce of dried chiles, garlic and tomatoes creates a smoky and rich base for…….

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Birria, a basic Mexican stew from Jalisco, is traditionally made with goat However in addition loved with lamb or beef. This weeknight mannequin options juicy hen thighs for faster cooking. A quick blender sauce of dried chiles, garlic and tomatoes creates a smoky and rich base for the stew, which deepens in taste As a Outcome of the hen simmers. Right here, the birria is loved as a stew, However it additionally makes terrific tacos: Merely dip tortillas Inside The good And cozy broth, fill them with shredded hen and prime with chopped white onion and cilantro, then fold in half and pan-fry till golden and crispy.

Supply: https://cooking.nytimes.com/recipes/1022581-hen-birria