Cheesy Chicken Birria Tacos
with roasted bell pepper, sour cream & tomato salsa
Birria is a Mexican dish traditionally made with slow-cooked meat in a rich, spicy broth. Typically served as a stew, birria has become famous as taco filling, where the tortillas are dipped in the broth and then fried for an extra crispy, juicy bite.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Bell pepper
¾ teaspoon
Smoked paprika
4 piece
Mini tortillas
(Contains Wheat)
â…“ sachet(s)
Ground cumin
½
Tomato paste
1 piece
Tomato
½ piece
Onion
5 g
Fresh coriander
(May be present Celery)
½ piece
Lime
50 g
Organic sour cream
(Contains Milk)
15 g
Sliced ​​jalapeños
1 piece
Chicken breast
50 g
Grated cheddar
(Contains Milk)
Not included in your delivery
250 milliliters
Low sodium chicken stock
1.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Halve the bell pepper and remove the seeds, then transfer to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper, then roast in the oven for 13 - 15 minutes.
Boil the stock in a pot or saucepan. Poach the chicken for 8 - 10 minutes until done, then remove from the pan and set aside to cool. Reserve the stock to use later. In the meantime, slice half of the onion into crescents and finely chop the rest. Dice the tomato and roughly chop the coriander. Transfer the tomato and coriander to a salad bowl, along with the finely chopped onion. Set aside until step 5.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the cumin with tomato paste and the smoked paprika for 1 - 2 minutes until fragrant, then add 100ml per person of the reserved stock. Bring to a boil, then transfer to a deep plate. Heat another drizzle of olive oil in the same pan over medium-high heat and fry the rest of the onion for 3 - 4 minutes.
Shred the chicken into smaller pieces, either by hand or using two forks, then transfer to the onion. Add a third of the birria sauce and fry for 1 - 2 minutes. Prepare a parchment-lined baking sheet in the meantime. Heat a clean frying pan over medium-high heat. One at a time, dip each tortilla into the rest of the birria sauce and then fry for 30 seconds per side. Transfer directly to the baking sheet.
Top the tortillas with the chicken and the cheese, then fold them in half. Bake in the oven for 5 minutes or until the cheese has melted. Meanwhile, cut the lime into six wedges and juice one wedge per person directly into the salad bowl. Add the jalapenos* as preferred and season to taste with salt and pepper, then toss well to combine.
*Take care, this ingredient is spicy! Use as preferred.
Serve the tacos on plates and top with the salsa and sour cream. Serve the roasted bell pepper and the rest of the lime wedges alongside.