Cauliflower Chicken Birria Queso Tacos
Active Time: 45 minutes • Total Time: 45 minutes
Yields: Serves: 4 - 6
- 4 cups low sodium chicken stock
- 3 whole cloves (or a pinch of ground cloves)
- 2 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, steam and seeds removed
- 1 tablespoon extra virgin olive oil
- 1 onion, roughly cut
- 3 cloves of garlic, divided
- 1 pound chicken breasts, sliced very thin
- 6 ounces Earthbound Farm Organic Cauliflower, thinly sliced
- 12 corn tortillas
- 8 ounces Oaxaca cheese or low-moisture mozzarella, shredded
- 2.5 ounces Earthbound Farm Organic Baby Kale, sliced in ribbons
- vegetable or other neutral oil
- kosher salt, to taste
Need a new something-something to change up your Taco Tuesday routine? Birria Tacos are ALL the rage right now, but you haven’t experienced Birria Tacos like these from our friend Chef Joel Gamoran and Homemade. Chicken plus organic cauliflower and baby kale and, of course, cheese.
A few tips from Chef Joel:
- Did you know the seeds in peppers really aren’t what makes them so hot? It’s the pithy ribs. So if you’re sensitive, that’s what you’ll want to strip out.
- Fresh chilis can be used instead of dried — you just need to cook them longer, so add them to the pan with the garlic and onions. Choose a poblano type chili — jalapeño will be too spicy for most people.
Bring the chicken stock and cloves to a boil in a large sauce pot.
Heat a non stick skillet over medium heat and add in the dried chilies. Cook for a minute per side, being sure not to burn the chilies. Place in the pot with the boiling chicken stock and let simmer for 5 minutes. Toasting dried chilis is important because it brings out the flavor. Skip this step if you’re using fresh chilis and just add them to the pan with the onions and garlic in the next step.
To the same skillet over medium heat, heat the olive oil and then add the onions, garlic, and generous pinch of salt. If you’re using fresh chilis, add them here, too. Stir and cook for 2 minutes, until the onions begin to soften and lightly caramelize.
To a high power blender, carefully add in the cooked onions and garlic along with all of the boiling liquid and puree until smooth. Pour the liquid through a fine mesh strainer and set half aside and the other half into the saucepan and bring to a simmer.
Stir the cauliflower and chicken into the pan with the sauce and cook for 5 – 7 minutes, until the chicken is cooked through.
Heat a nonstick skillet or griddle pan over medium heat and brush with a little vegetable oil.
To build the tacos, dip the tortilla into the reserved sauce, being sure it is coated, and then place onto the heated skillet. Sprinkle some of the shredded cheese on top and allow it to slightly melt.
Using a slotted spoon, scoop some of the cooked chicken and cauliflower onto the melted cheese and add a handful of baby kale. Fold the tortilla in half to form a taco and cook for 20 seconds, until crispy. Flip the taco over and cook for another 15 seconds on the other side. Remove to a paper towel lined plate. Repeat with the remaining tacos, brushing the pan with a little oil if it appears dry.
Using a ladle, add some of the birria consommé into a bowl and serve with tacos for dipping.