Birria-style Chicken Tacos
Ingredients
1 Deli Kitchen Brioche wraps
2 Chicken breasts
2 birdseye chillies
2 regular chillies
1 onion, diced
1 tbsp olive oil
2 tbsp garlic, diced
2 tsp oregano
A cinnamon stick
1 tsp ground cumin
½ tsp cloves
1 tsp ground ginger
1 tsp coriander
Black pepper
2 tbsp apple cider vinegar
1 tbsp tomato paste
500ml chicken stock
Extra coriander to garnish
Guacamole dip
1 Deli Kitchen Brioche wraps
2 Chicken breasts
2 birdseye chillies
2 regular chillies
1 onion, diced
1 tbsp olive oil
2 tbsp garlic, diced
2 tsp oregano
A cinnamon stick
1 tsp ground cumin
½ tsp cloves
1 tsp ground ginger
1 tsp coriander
Black pepper
2 tbsp apple cider vinegar
1 tbsp tomato paste
500ml chicken stock
Extra coriander to garnish
Guacamole dip
Method
Add 1 tbsp olive oil, 1 diced onion, and 2 tbsp diced garlic to a pot. Cook until soft for about 6 minutes, frequently stirring for an even finish.
Into the same pot, add a cinnamon stick, 2 tsp oregano, 1 tsp ground cumin, 1 tsp coriander, 1 tsp ground ginger, black pepper, and 1/2 a tsp of cloves. Stir well, then add in 2 tbsp apple cider vinegar and 1 tbsp tomato paste to simmer.
Throw in 2 birds eye and 2 regular chillies, then add the chicken breasts. Pour 500ml chicken stock into the pan, heat to a boil and then simmer for 10 minutes.
Remove the cooked chicken and remove the pot of sauce from the heat. Shred the chicken breasts in a mixing bowl and set aside.
Heat a large frying pan on medium-low and prepare your serving board/plates on the side.
Grab a Deli Kitchen Brioche wrap, dunk it into the sauce in the pot and place it in the frying pan to cook. Turn after 2-3 minutes to cook on the other side and set aside. Repeat for x Brioche wraps.
Load up your Brioche wraps with plenty of shredded chicken, drizzles of the leftover sauce, sauteed onions and garlic.
Serve with a guacamole dip and the leftover sauce and enjoy!
