Ingredients
F
For the Chicken:
b
2 lbs boneless skinless chicken thighs
n
1 tablespoon neutral oil
F
For the Chicken Seasoning:
k
2 teaspoons kosher salt
b
1 teaspoon black pepper
c
1 teaspoon cumin
g
1 teaspoon garlic powder
o
1 teaspoon onion powder
c
1 teaspoon chili powder
s
1 teaspoon smoked paprika
F
For the Birria Sauce:
d
3 dried guajillo chiles, stems and seeds removed
d
3 dried ancho chiles, stems and seeds removed
d
2 dried chile de árbol, stems removed
m
1 medium onion, quartered
R
3 Roma tomatoes, quartered
g
6 cloves garlic, smashed
b
2 bay leaves
M
2 teaspoons Mexican oregano
p
1 teaspoon paprika
g
½ teaspoon ground cumin
g
¼ teaspoon ground cinnamon
c
½ teaspoon chicken bouillon powder
b
1 cup beef broth (or 1/2 cup beef + 1/2 cup chicken broth)
c
¾ cup chile cooking water
s
1 teaspoon salt (or to taste)
F
For the Empanadas:
E
Empanada discs (5–6 inch, for frying)
M
1 ½ cups Mexican melting cheese (Oaxaca or quesadilla cheese)
o
½ onion, finely diced
C
Cilantro, chopped
e
2 eggs
w
6 tablespoons water
V
Vegetable or canola oil for frying
Directions
1
Season the chicken thighs with salt, black pepper, cumin, garlic powder, onion powder, chili powder, and smoked paprika.
b
2 lbs boneless skinless chicken thighs
k
2 teaspoons kosher salt
b
1 teaspoon black pepper
c
1 teaspoon cumin
g
1 teaspoon garlic powder
o
1 teaspoon onion powder
c
1 teaspoon chili powder
s
1 teaspoon smoked paprika
2
Heat a tablespoon of neutral oil in a Dutch oven over medium-high heat. Sear the chicken thighs until deeply browned on both sides. Work in batches if necessary. Remove the chicken and set aside.
n
1 tablespoon neutral oil
3
Add the quartered onion and Roma tomatoes cut side down to the Dutch oven. Let them char for about 3–4 minutes until blistered and lightly blackened.
m
1 medium onion, quartered
R
3 Roma tomatoes, quartered
4
Add the guajillo, ancho, and chile de árbol chiles to the pot along with the bay leaves. Pour in about 2 cups of water and bring to a boil. Reduce to a simmer and cook uncovered for 10 minutes until the chiles soften.
d
3 dried guajillo chiles, stems and seeds removed
d
3 dried ancho chiles, stems and seeds removed
d
2 dried chile de árbol, stems removed
b
2 bay leaves
5
Transfer the softened chiles, tomatoes, and onion to a blender and discard the bay leaves. Add the smashed garlic, oregano, paprika, cumin, cinnamon, chicken bouillon powder, salt, 3/4 cup of the chile cooking water, and the broth. Blend until completely smooth.
g
6 cloves garlic, smashed
M
2 teaspoons Mexican oregano
p
1 teaspoon paprika
g
½ teaspoon ground cumin
g
¼ teaspoon ground cinnamon
c
½ teaspoon chicken bouillon powder
s
1 teaspoon salt (or to taste)
c
¾ cup chile cooking water
b
1 cup beef broth (or 1/2 cup beef + 1/2 cup chicken broth)
6
Discard any remaining liquid in the Dutch oven, then return the seared chicken to the pot and pour the blended sauce over the top.
7
Bring the mixture to a boil for about 2 minutes, then reduce the heat to low, cover, and simmer for about 20 minutes until the chicken is tender and fully cooked.
8
Remove the chicken from the pot and shred it.
9
Reserve the consommé for dipping. Add 1/2 to 1 cup additional broth as needed to loosen it to a pourable consistency. Taste and adjust salt if needed.
10
Lay out the empanada discs. Place a thin layer of cheese in the center of each disc, then add a portion of the shredded birria chicken. Lightly press the filling to spread it evenly. Top with diced onion and chopped cilantro.
E
Empanada discs (5–6 inch, for frying)
M
1 ½ cups Mexican melting cheese (Oaxaca or quesadilla cheese)
o
½ onion, finely diced
C
Cilantro, chopped
11
Whisk together the eggs and water to make the egg wash. Brush the edges of the dough with egg wash, fold the dough over the filling, and seal tightly. Crimp the curved edge with a fork.
e
2 eggs
w
6 tablespoons water
12
Gently flatten each empanada slightly with your palm to remove excess air.
13
Place the empanadas in the refrigerator for 10–15 minutes to firm up.
14
Heat vegetable oil in a pot or deep skillet to 350°F. Fry the empanadas in batches for about 3–4 minutes, flipping once, until golden brown and crispy.
V
Vegetable or canola oil for frying
15
Transfer to a wire rack and lightly sprinkle with salt.
16
Serve hot with the birria consommé. Garnish the consommé with diced onion, cilantro, and a squeeze of lime if desired.
