First, remove the stems and seed from the dried chilies. Then in a pot, add in the garlic, onion and the dried chilies. Add water then bring to a boil. Lower to a simmer and allow the the ingredients to cook 10-15 minutes to soften the onion, garlic and rehydrate the chilies.
Drain the water. Place the ingredients into a blender then add clean water in and blend until smooth.
Stir in the crumbled bouillon cube, oregano and cumin.
In the crockpot, add in the chicken then pour the blended ingredients over top. Toss in the bay leaf. You'll need to add salt to taste but you can wait until the recipe is finished or do it now.
Turn the crockpot on high for 4 hours.
When the chicken is cooked, remove it then shred and chop the chicken.
The consommé is the sauce used to cook the chicken in. Remove for serving and dipping the tortillas.
In a skillet or pan on medium high heat. You'll need high heat for the crispiness. Add a little oil into the pan then dip the tortilla in some of the consommé you put to the side. Lay flat in the pan then add cheese and the chopped chicken. Fold the tortilla over then cook both sides while the cheese melts. Remove once both sides are browned and toasted.
Serve with the consommé with onions and chopped cilantro.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Chicken Birria Tacos
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