Chicken Birria Tacos

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

1 tsp olive oil plus extra for frying

8 x flour tortillas

4 chicken drumsticks

4 chicken thighs, bone-in

2 tomatoes

1 tbsp chipotle in Adobe sauce, chilli chopped and mixed with sauce

1 onion, halved

4 cloves garlic

3 coriander roots and stalks, leaves reserved for salsa

1 tsp dried oregano

1 tsp cumin seeds

¼ cup of apple cider vinegar

¾ cup of freshly squeezed orange juice

1 chicken stock pot, dissolved in 500ml of water

1 handful of grated Manchego cheese

Salt and pepper

Salsa

1 telegraph cucumber, diced

1 tomato, diced

Juice of 1 lime, plus extra to serve

Method

Preheat the oven to 170°C.

Heat a large sauté pan over a high heat. Add the whole tomatoes and onion on the other side blacken slightly. Remove.

Now add the oil to the and add the chicken pieces. Season with salt and pepper. Once browned all over add the chipotle, blackened tomatoes and onions, garlic, coriander root, oregano and cumin seeds. Deglaze with vinegar then add orange juice and stockpot dissolved in water. Bring to the boil then cover with lid and cook in the oven for 1 hour or until meat falls easily away from the bone.

Remove the chicken from the pan and shred the meat off the bones and discard the bones. Bring broth to the boil for 5 minutes.

For the salsa, combine ingredients together with a pinch of salt and the reserved coriander leaves.

Place some cheese and shredded chicken onto each tortilla. Fold over to sandwich.

In a large pan heat a good splash of olive oil and fry folded tortillas until crisp on each side. Serve with salsa and broth on the side (so you can dip taco into the broth).