Traditional birria tacos are a bit of a labor of love, requiring a homemade sauce made from dried chiles and long braising of different cuts of meat (usually beef). This version is super-streamlined, using quick-cooking chicken breasts and gussied-up canned enchilada sauce instead of homemade. We still keep the tradition of dipping corn tortillas in the braising liquid and griddling them till crisp; honestly, that’s probably the best part of birria tacos. Be careful not to let the tortillas hang out in the sauce too long or they’ll fall apart.
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Serving Size: 1 serving (3g) | ||
Recipe Makes: 4 servings | ||
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Calories: 9 | ||
Calories from Fat: 3 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.5mg | 3 % | |
Potassium 65.7mg | 2 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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