How to Make Poultry-Based Mexican Birria

Birria is a traditional Mexican dish that has gained popularity worldwide, particularly for its flavorful and juicy meat. While beef is the most common meat used in birria, poultry-based versions, such as chicken or turkey, offer a lighter option that is equally delicious. This guide will provide step-by-step instructions on how to make poultry-based Mexican birria, perfect for gatherings or a comforting family meal.

Ingredients You Will Need

For a flavorful poultry-based birria, gather the following ingredients:

2 pounds of chicken (thighs or a whole cut-up chicken)
2-3 dried guajillo peppers
2-3 dried ancho peppers
1 medium onion, chopped
4 cloves of garlic, minced
1 tablespoon of ground cumin
1 tablespoon of dried oregano
1 teaspoon of black pepper
Salt to taste
4 cups of chicken broth
1-2 bay leaves
2 tablespoons of vegetable oil
Fresh cilantro and radishes for garnish
Tortillas for serving

Preparation Steps

Step 1: Prepare the Dried Peppers

Begin by removing the stems and seeds from the guajillo and ancho peppers. Rinse them under cold water. To infuse flavor, toast the peppers in a dry skillet over medium heat for about 1-2 minutes until their aroma is released. Be careful not to burn them.

Step 2: Make the Marinade

In a blender, combine the toasted peppers, chopped onion, minced garlic, ground cumin, dried oregano, black pepper, and salt. Add a cup of chicken broth to help blend the ingredients into a smooth paste. This mixture will serve as your marinade.

Step 3: Marinate the Poultry

Place the chicken into a large bowl or resealable plastic bag and pour the marinade over it. Ensure that the chicken is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

Step 4: Cook the Chicken

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the marinated chicken (reserve the marinade for later) and brown it on all sides. This step enhances the flavor.

Step 5: Combine and Simmer

To the browned chicken, add the reserved marinade, remaining chicken broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the chicken is tender and fully cooked. Stir occasionally and add more broth or water if necessary.

Step 6: Shred the Chicken

Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken using two forks and return the shredded meat to the pot. This allows the meat to soak up the flavorful broth.

Step 7: Serve

Your poultry-based Mexican birria is now ready to be enjoyed. Serve it hot with warm corn tortillas, and don’t forget to garnish with fresh cilantro and sliced radishes. Birria can be enjoyed as a stew or made into tacos by placing the shredded chicken in tortillas and adding toppings of your choice.

Tips for the Perfect Birria

For extra flavor, consider adding spices like cinnamon or clove to the marinade.
If you prefer a spicier birria, add a few jalapeños or use spicy dried peppers.
Leftover birria can be refrigerated for up to three days or frozen for later use.

Enjoy the rich, authentic flavor of this poultry-based Mexican birria that's sure to impress your family and friends. With its blend of spices and tender meat, this dish is perfect for any occasion.