- Yield
- 4
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Total Time
- 45 minutes
Pairs well with the 2019 Le FP.
Ingredients
- 3 dried guajillo chiles, stemmed, seeded and torn into large pieces
- 3 dried ancho chiles, stemmed, seeded and torn into large pieces
- 3 cups chicken broth
- 1 (28-ounce) can whole tomatoes
- 2 tablespoons distilled white vinegar
- 3 large garlic cloves, peeled
- kosher salt and black pepper
- 3 canola oil
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup finely chopped white onion
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/4 teaspoon ground clove
- 1 dried bay leaf
- Chopped cilantro, for garnish
- 1 lime, quartered, for serving
- rice, for serving (optional)
In a small saucepan over high heat, combine the dried chiles and 1 cup of broth, and bring to a boil, stirring to submerge the chiles. remove from heat and let sit for 3 minutes. In a blender, combine the chiles and the liquid, the tomatoes and their juices, vinegar and garlic, then season with salt and pepper, and puree until smooth.
In a large dutch oven, heat 2 tablespoons of oil over medium high heat. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes a side, then transfer to a plate. Repeat with remaining chicken.
Add remaining oil, onion, oregano, cumin, cloves, and bay leaf and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in remaining 2 cups broth and the pureed sauce, scrapping up brown bits on the bottom of the pot. Add chicken and bring to a boil. Simmer briskly over medium heat, partially covered, until sauce is thickened and chicken is cooked through, 25 minutes. taste and season with salt.
Divide birria among 4 bowls, and then top with onions and cilantro and enjoy with a glass of our 2019 Le F.P.