Snacks 🤖 AI Generated

Birria Tacos - Crispy Consommé-Dipped Tacos

Authentic Mexican street food magic: tender shredded chicken in a spiced tomato consommé, crisped in a hot skillet, then dunked in that same rich broth. Our Fat Switch cuts 35% of calories by using lean chicken thighs and swapping traditional lard for olive oil—zero loss of that signature crispy-chewy texture.

20m

Prep Time

35m

Cook Time

Servings

375

Calories

35g

Protein

🛒 Ingredients

✓ 280g skinless chicken thighs, cubed
✓ 1 tbsp cumin seeds, toasted
✓ 1 tsp dried oregano
✓ 2 ancho chiles, deseeded
✓ 1 can (400g) crushed tomatoes
✓ 500ml low-sodium chicken stock
✓ 2 tbsp olive oil
✓ 1 small onion, halved
✓ 4 corn tortillas
✓ Salt and black pepper to taste
✓ 1 tbsp white vinegar
✓ 1/2 tsp smoked paprika
✓ 1 bay leaf
✓ Lime wedges
✓ Fresh cilantro, chopped
✓ Thinly sliced white onion (for serving)
✓ Salsa verde (2 tbsp per serving)

👨‍🍳 Instructions

1. Toast & Build Base Spices: Heat a dry skillet over medium heat. Toast cumin seeds for 90 seconds until fragrant. Add oregano, paprika, and 1/4 tsp black pepper. Toast 30 more seconds. Transfer to a small bowl.

2. Prepare the Consommé: Tear ancho chiles into pieces and add to a small pot with 1 cup boiling stock. Soak 8 minutes until soft. Blend with soaking liquid, crushed tomatoes, toasted spices, vinegar, and bay leaf until smooth. Pass through a fine sieve if you prefer silky broth (optional, but traditional).

3. Sear the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken cubes with salt. Sear 4–5 minutes until golden on 2 sides. Do not stir constantly—let them caramelize. Remove and set aside.

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4. Simmer in Consommé: Pour strained consommé and remaining 400ml stock into the skillet. Add onion halves and seared chicken. Bring to a gentle boil, then reduce to low. Simmer 18–22 minutes until chicken is fork-tender and liquid has reduced by one-third. Discard onion and bay leaf. Taste and adjust salt.

5. Crisp the Tortillas: Heat the remaining 1 tbsp olive oil in a second skillet over medium-high heat. Working one at a time, hold each tortilla in the hot oil for 15–20 seconds per side using tongs, until edges begin to crisp and char slightly. Transfer to a warm plate.

6. Shred & Assemble: Using two forks, shred warm chicken directly in the consommé pot. Toss gently so each piece absorbs broth flavor. Keep pot warm on low heat.

7. Dunk & Fill: Working quickly, dunk a crispy tortilla into the warm consommé for 2–3 seconds per side (it should be pliable but still have crispy edges). Place on a plate, add a generous spoonful of shredded chicken in the center, fold in half.

8. Finish & Serve: Repeat with remaining tortillas and chicken. Ladle extra consommé into small bowls for dipping. Top tacos with fresh cilantro, sliced white onion, and a squeeze of lime. Serve immediately with salsa verde on the side.

📊 Nutrition per Serving

Calories375 kcal

Protein35g

Carbohydrates40g

Fat12g

🏷️ Tags

#low-calorie Mexican tacos#crispy consommé dipped tacos#healthy birria recipe

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