Description

Juicy shredded chicken simmered in rich birria sauce and baked into cheesy slider sandwiches served with dipping consommé.

Ingredients

1 1/4 pounds boneless skinless chicken thighs

1 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons vegetable oil

1 1/2 yellow onions quartered

3 medium tomatoes quartered

8 garlic cloves peeled

8 dried red chilies stems and seeds removed

2 bay leaves

2 to 3 teaspoons paprika

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons chicken bouillon powder

4 cups water

1 teaspoon salt or to taste

24 small slider rolls

1/2 cup thinly sliced white or yellow onion

1/3 cup chopped fresh cilantro

1 to 2 cups shredded Mexican style cheese blend

1 to 2 tablespoons butter melted

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Instructions

1. Heat 1 tablespoon oil in a heavy pot over medium high heat. Season chicken with salt and pepper and sear 2 to 3 minutes per side until lightly browned. Remove and set aside.

2. In the same pot add 4 tablespoons oil. Add onions tomatoes garlic dried chilies and bay leaves. Cook 8 to 10 minutes until softened and slightly charred.

3. Stir in paprika oregano cumin cinnamon chicken bouillon powder salt and water. Bring to a gentle boil then simmer for 10 minutes.

4. Remove bay leaves and transfer mixture to a blender. Blend until smooth then return sauce to the pot.

5. Add chicken back into the sauce. Cover and simmer 25 to 30 minutes until tender.

6. Remove chicken shred with forks and return to sauce. Simmer 5 minutes more.

7. Preheat oven to 350°F. Slice slider rolls horizontally and place bottoms in a baking dish.

8. Add shredded chicken birria then top with sliced onion cilantro and shredded cheese.

9. Place top halves of rolls on sliders and brush with melted butter.

10. Bake 12 to 15 minutes until cheese melts and tops are lightly golden.

11. Serve sliders warm with extra birria sauce for dipping.

Notes

For deeper flavor allow the shredded chicken to rest in the sauce for several extra minutes before assembling the sliders.

Serve with warm birria consommé for dipping to recreate the classic birria experience.

Leftover chicken filling can also be used in tacos or quesadillas.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Quick & Easy Dinners
Method: Stovetop and Baking
Cuisine: Mexican-inspired