Spicy Birria Tacos
A twist on traditional Mexican birria, this recipe combines rich, flavorful broth with spicy kipper-infused meat. Serve with warm tortillas and your favorite toppings.
Ingredients
- ●4 kipper filletscanned or fresh
- ●2 cups chicken brothlow sodium
- ●2 tbsp chili powderdried
- ●1 tsp cuminground
- ●1 tsp corianderground
- ●3 cloves garlicminced
- ●1 medium onionchopped
- ●8-10 tortillascorn or flour
- ●1 cup shredded cheeseMonterey Jack or Cheddar
- ●1 cup sour creamoptional
Instructions
- 1
Heat oil in a large Dutch oven over medium-high. Add kipper fillets and cook until browned, about 3-4 minutes per side.
- 2
Remove kipper from pot and set aside. Add onion and garlic to pot and cook until softened, about 5 minutes.
- 3
Add chili powder, cumin, and coriander to pot and cook for 1 minute.
- 4
Add chicken broth to pot and bring to a boil. Scrape up any browned bits from the bottom of the pot.
- 5
Return kipper to pot and simmer for 10-15 minutes, or until cooked through.
- 6
Shred kipper with two forks and return to pot. Simmer for an additional 5 minutes.
- 7
Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 8
Assemble tacos by spooning birria onto a tortilla, topping with cheese, and serving with sour cream on the side.