Instructions:
In a large pot or Dutch oven, combine the chicken, onion, garlic, jalapeno, cumin, chili powder, paprika, oregano, salt, vinegar, chicken broth, cinnamon stick, and bay leaves.
Bring the mixture to a boil, then reduce the heat to low and simmer until the chicken is tender and cooked through, about 2 hours.
Remove the chicken from the pot and shred it using two forks.
Strain the broth and reserve it for serving.
To assemble the tacos, heat a tortilla in a dry pan or on a griddle.
Place a spoonful of shredded chicken in the center of the tortilla, then top with diced onions, chopped cilantro, diced tomatoes, and shredded cheese.
Fold the tortilla in half and press gently to seal.
Repeat with the remaining tortillas and filling.
Serve the tacos with a side of the reserved broth for dipping or drizzling. Enjoy!
I hope you enjoy this recipe for chicken birria tacos!
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