Cheesy Braised Chicken and Dairy Free Cheese Birria Tacos
with Hot Peppers and Salsa Fresca- Sulphites
- Wheat
- Mustard
- Milk
- Soy
- May contain traces of allergens
- Mustard
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Wheat
- Peanuts
Ingredients: Chicken thighs • Roma tomato • Poblano pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red onion • Plant-Based Mozzarella Cheese, shredded (Daiya Oat CreamTM blend (water, gluten-free oat flour, pea protein), tapioca starch, coconut oil, expeller pressed safflower oil, corn starch, salt, sugars (dextrose), yeast extract, tricalcium phosphate, lactic acid, natural flavours) • Lime • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro.
Ingredients
270 g
Chicken Thighs
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
1 unit(s)
Hot Pepper
1 unit(s)
Red Onion
2 unit(s)
Tomato
1 unit(s)
Lime
7 g
Cilantro
¾ cup
Plant-Based Mozzarella Cheese, shredded
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a medium pot over medium.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then half the onions, half the Chili-Cumin Spice Blend, tomato sauce base and Tex-Mex paste. Cook for 1 min, stirring often, until fragrant.
- Whisk in 1 cup (2 cups) water and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to medium. Cook for 2-3 min, whisking occasionally, until consomé thickens slightly.
- Reduce heat to low, then cover to keep warm.
- Heat a large non-stick pan over medium-high.
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and remaining Chili-Cumin Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in batches if needed.) Cook for 2-3 min per side, until golden. (NOTE: Chicken will finish cooking in the next step.)
- Add half the hot peppers. Cook for 3-4 min, flipping chicken occasionally, until veggies are tender-crisp.
- To the same pan, add half the consomé (from step 1). Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 3-4 min, stirring often, until sauce thickens slightly and chicken is cooked through.**
- When done, remove from heat and transfer mixture to a large heat-proof bowl.
- Using two forks, carefully shred chicken.
- Carefully rinse and wipe the pan clean.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Zest, then juice lime.
- Finely chop cilantro.
- In a large bowl, add tomatoes, cilantro, remaining onions, remaining hot peppers, lime juice, lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Set aside.
- Using tongs, dip one tortilla into remaining consomé to coat both sides. Let excess consomé drip back into the pot.
- Place tortilla on an unlined baking sheet (use 2 baking sheets for 4 servings). Repeat with remaining tortillas.
- Sprinkle dairy free cheese evenly over tortillas.
- Spread chicken-hot pepper mixture evenly over cheese. Fold tortillas in half to enclose filling.
- Reheat the same pan (from step 3) over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then three tacos. Cook for 1-2 min, until golden. Repeat with remaining tacos.
- Sprinkle some salsa fresca over tacos.
- Divide tacos between plates.
- Serve remaining salsa fresca and remaining consomé alongside.
