CHEAT CHICKEN BIRRA TACOS

Smokey, slightly spicy and delicious birria tacos, ideal for leftover chicken with accessible ingredients.

PREP 30m

COOK 15m

TOTAL 40m

MAKES 6-8

Tray Ingredients-

  • 3 tomatoes, halved

  • 1 red onion, quartered

  • 1 red pepper, quartered and deseeded

  • 4 garlic cloves, peeled

  • olive oil

  • 1/2 tsp salt

Sauce Ingredients-

  • 1/2 tsp oregano

  • 2 tsp cumin

  • 1/4 tsp cinnamon

  • 1 tsp paprika

  • 1 1/2 tbsp chipotle paste

  • 1 tbsp tomato purée

Finish Ingredients-

  • 1/2 white onion

  • fresh coriander

  • feta cheese

  • 1 lime

  • 300g Leftover Shredded Chicken, I used half of the dark meat from my chicken series.

Instructions-

  1. Add the tomatoes, onion, garlic and pepper to a baking tray, drizzle with a little olive oil and sprinkle with salt. Roast at 220.c for 20 minutes.

  2. Once the vegetables are roasted, add to a jug and add the additional sauce ingredients and blend until smooth, the consistency will depend on your tomatoes, you may need to add a splash of water as you want this sauce to not be too thick.

  3. Add the sauce to a pan and heat through, add half to a dish for dipping the tacos in.

  4. Add the shredded chicken to the pan sauce and heat through.

  5. In a separate frying pan (oiled), brush the mini tortilla with the sauce and add the tortilla sauce side down to fry, fill the taco with shredded chicken/sauce, crumbled feta and coriander. Fry on both sides and repeat!

  6. Finely dice the onion and add to the sauce along with fresh coriander and serve your tacos.