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The Birria Goes on Everything spice includes rich flavors from guajillo, New Mexican, ancho, chipotle chilies, cumin, allspice, black pepper, and oregano — giving your tacos a deep, smoky, and mildly spicy flavor profile. You can substitute the chicken broth with beef broth for a richer taste. Serve with a side of pickled onions or a fresh salad for a complete meal.
Ingredients:
1 lb boneless, skinless chicken thighs (or breasts)
2 tablespoons Birria Goes on Everything spice blend
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
1 tablespoon tomato paste (optional, for extra richness)
Salt to taste
Corn or flour tortillas
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Diced onions (optional, for garnish)
Queso fresco or shredded cheese (optional)
Instructions:
Marinate the Chicken:
Rub the chicken thighs with the Birria Goes on Everything spice blend, coating evenly. Let marinate for at least 30 minutes, or up to 2 hours for more flavor.
Cook the Chicken:
Heat olive oil in a skillet over medium-high heat. Add chopped onions and garlic, sauté until translucent and fragrant (about 2-3 minutes).
Add the marinated chicken to the skillet and sear on each side until browned (3-4 minutes per side).
Pour in chicken broth and add tomato paste (if using). Stir to combine.
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the skillet, shred it using two forks, and return it to the sauce to soak up all the flavors.
Assemble Tacos:
Warm the tortillas. Spoon shredded birria-spiced chicken into each tortilla.
Garnish with chopped cilantro, diced onions, and a squeeze of lime.
Optionally, sprinkle with queso fresco or shredded cheese for extra richness.
