Ingredients and Weight:
- Boneless, skinless chicken breasts: 4 pounds
- Beef or chicken broth: 8 cups
- Dried guajillo chiles: 12
- Dried ancho chiles: 6
- Canned chipotle peppers in adobo sauce: 2, plus 1 tablespoon of the adobo sauce
- Crushed tomatoes: 2 cans (14.5 ounces each)
- Tomato paste: 3 tablespoons
- Ground cumin: 1 tablespoon
- Ground oregano: 1 tablespoon
- Ground coriander: 1 tablespoon
- Cayenne pepper: 1/2 teaspoon (optional)
- Bay leaves: 2
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Remove the stems and seeds from the chiles and soak them in hot water for 30 minutes.
- In a large stockpot, combine the chicken broth, soaked chiles, chipotle peppers, crushed tomatoes, tomato paste, cumin, oregano, coriander, cayenne pepper (if using), bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the chicken breasts to the pot and cook for 1 hour and 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it.
- Return the shredded chicken to the pot and heat until warmed through.
Nutritional Information:
- Calories: 450 per serving
- Fat: 20 grams
- Protein: 40 grams
- Carbohydrates: 45 grams
Dish Characteristics:
- Rich, flavorful, and aromatic
- Tender, shredded chicken
- Tangy, slightly spicy broth
- Perfect for a cold winter day
User Comments:
- "This is the best birria I've ever had! The flavors are amazing."
- "I love the tender chicken and the flavorful broth. It's so comforting."
- "I made this for a party and it was a huge hit. Everyone loved it."
Special Precautions and Tips:
- When handling the chiles, wear gloves to avoid irritation.
- Adjust the amount of cayenne pepper to taste, depending on your desired level of spiciness.
- If you can't find dried guajillo or ancho chiles, you can substitute dried pasilla or New Mexico chiles.
- Serve the birria with your favorite toppings, such as chopped onions, cilantro, limes, and shredded cheese.
