Lunch
Chicken Birria Tacos with Lime
Servings:
6
Total Time:
6hr30m
Prep Time:
30m
Cooking Time:
6hr
Ingredients
- 480g Chicken Thigh (weighed raw)
- 2 Cloves Garlic, minced
- 120g Brown Onion, diced
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 2 tsp Ground Paprika
- 1 tsp Dried Oregano
- 1 tsp Ground Cinnamon
- 70ml Chicken Stock
- 400g Canned Diced Tomatoes
- 2 Tbsp Brown Sugar
- 30g Fresh Tomato
- 15g Red Onion
- 15g Fresh Coriander
- 30ml Lime Juice
- Pickled Jalapenos (optional)
- 8 Mini Soft Flour Tortilla
READY TO COOK!
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Preparation Instructions
- Select the saute mode on your GreenPan Elite Slow Cooker. Add diced onion and cook until softened.
- Add garlic, spices, brown sugar and chicken and cook until chicken is sealed. Select slow cook mode on your Elite Slow Cooker and add the tomatoes and stock and cook for 6 hours.
- To make the salsa, dice red onion, tomatoes and avocado. Add to a bowl with chopped coriander, season with salt and pepper and add lime juice. Mix to combine.
- Remove the chicken from the Elite Slow Cooker and shred it with two forks. Blitz the sauce in with a stick blender until smooth.
- Heat a non-stick pan over medium heat. Dip each tortilla into the sauce and place on the pan. Add chicken to one half of the tortilla, top with cheese and fold the tortilla over the filling. Cook each side for a few minutes or until golden.
- Serve with salsa, jalapenos (optional) and extra sauce for dipping.
