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Juicy pulled chicken tacos

Juicy pulled chicken tacos

Based on 4 ratings
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"In this less traditional, shortcut version of the beloved and famous birria tacos, chicken thighs are cooked in aromatically spicy broth and served with melted cheese. Mexican birria tacos are traditionally made with stewed beef or lamb, but we opted for chicken to make it more accessible. Thanks to our VIVA LA SPICE seasoning, we were able to shorten the ingredient list and make this dish faster. It is absolutely decadent, perfect for the next dinner party! If you don't have our seasoning at home, you can also use a mix of smoked paprika, chili, onion, garlic, oregano, cumin and cinnamon."
Difficulty
Medium 👍
Preparation
60 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
½ kg
chicken thigh
12
corn tortillas
2
onions
1
tomatoes
4 cloves
garlic
tbsp
vegetable oil
100 g
tomato paste
tbsp
Kitchen Stories Viva la Spice seasoning
l
beef stock
25 g
cilantro
1
limes
100 g
shredded mozzarella cheese
salt
MetricImperial

Utensils

knife, cutting board, large pot, cooking spoon, Viva la Spice seasoning, fork, immersion blender, pastry brush, frying pan, spatula

Our recommendation for this

Viva la Spice seasoning

Viva la Spice seasoning

from Kitchen Stories

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How-To Videos

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how-to-prepare-garlic

How to prepare garlic

Nutrition per serving

Cal1288
Fat69 g
Protein72 g
Carb100 g
  • Step 1/ 4

    Finely dice onions. Dice tomatoes. Slice garlic. Heat oil in a large pot and sear chicken thighs on all sides, then remove from the pot. Then add ¾ of the onions to the pot, fry for approx. 3–5 min. and season with salt. Add tomato paste and fry for another 5–8 min. until tomato paste has caramelized and darkened.
    • 2 onions
    • 1 tomatoes
    • 4 cloves garlic
    • tbsp vegetable oil
    • ½ kg chicken thigh
    • 100 g tomato paste
    • knife
    • cutting board
    • large pot
    • cooking spoon

    Finely dice onions. Dice tomatoes. Slice garlic. Heat oil in a large pot and sear chicken thighs on all sides, then remove from the pot. Then add ¾ of the onions to the pot, fry for approx. 3–5 min. and season with salt. Add tomato paste and fry for another 5–8 min. until tomato paste has caramelized and darkened.

  • Step 2/ 4

    Add tomatoes and garlic, fry for approx. 2 min. Then add our VIVA LA SPICE seasoning and beef broth and mix. Add chicken pieces back to the pot, bring to a boil and simmer over medium-high heat for approx. 25–30 min. Meanwhile, chop cilantro. Cut limes into wedges.
    • tbsp Kitchen Stories Viva la Spice seasoning
    • l beef stock
    • 25 g cilantro
    • 1 limes
    • Viva la Spice seasoning

    Add tomatoes and garlic, fry for approx. 2 min. Then add our VIVA LA SPICE seasoning and beef broth and mix. Add chicken pieces back to the pot, bring to a boil and simmer over medium-high heat for approx. 25–30 min. Meanwhile, chop cilantro. Cut limes into wedges.

  • Step 3/ 4

    Remove chicken from the broth, remove meat from bone with a fork, and shred. Purée broth with a blender and boil again for approx. 5–8 min., then add chicken again.
    • fork
    • immersion blender

    Remove chicken from the broth, remove meat from bone with a fork, and shred. Purée broth with a blender and boil again for approx. 5–8 min., then add chicken again.

  • Step 4/ 4

    To assemble the tacos, brush tortillas with a little broth and place in a preheated pan. Fill with approx. 1 tablespoon each of meat and cheese, fold in half and fry until crispy on both sides, for approx. 1–2 min. Serve with more broth on the side for dipping, lime wedges, cilantro and remaining white onions.
    • 100 g shredded mozzarella cheese
    • pastry brush
    • frying pan
    • spatula

    To assemble the tacos, brush tortillas with a little broth and place in a preheated pan. Fill with approx. 1 tablespoon each of meat and cheese, fold in half and fry until crispy on both sides, for approx. 1–2 min. Serve with more broth on the side for dipping, lime wedges, cilantro and remaining white onions.

  • Enjoy your meal!

    Juicy pulled chicken tacos

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