Serving amount:
  • 2 chicken maryland fillets
  • 1 ATLAS chilli in adobo sauce
  • 6 flour tortillas
  • 1 sour cream tub*
  • 2 capsicums
  • 1 green cabbage
  • 2 tomatoes
  • 1 red onion*
  • 2 garlic cloves
  • 1 coriander bunch*

Pantry staples: Cooking oil, salt, vinegar (red wine vinegar preferred)

Allergens: Wheat, soy, onion, garlic, gluten, dairy

Specialised equipment: Large frying pan, slotted spoon

Chef's note: Birria tacos have become very popular over the past year. Originating from the Jalisco area of Mexico they are now found in taquerias all over Mexico and USA. 

* Use half of the onion provided.

* Coriander and sour cream are to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Wash the vegetables. Dice half of the tomato, onion* and capsicum, thinly slice the remainder. Shave or thinly slice the cabbage. Crush or grate the garlic. Roughly chop the chillies in adobo. If attached, finely chop the coriander roots*. Roughly chop 1 tablespoon per person of the remaining coriander stems and leaves.

2. Make the broth

Heat a splash of cooking oil in a saucepan over medium heat. Add the coriander root, sliced onion and sliced capsicum and cook for 3 minutes or until softened. Add the sliced tomato and half of the garlic, cook for 2 minutes or until aromatic. 

3. Add the chicken

Add the chicken, 1 cup of water per person and half of the chilli in adobo. Reduce heat and simmer for 10 minutes or until the chicken is cooked. Taste and add more chilli in adobo if you want it spicier.

4. Make the cabbage slaw 

Meanwhile, combine the cabbage, chopped coriander, diced tomato, onion, capsicum and remaining garlic. Season with salt and a splash of vinegar just before serving.

5. Shred the chicken

Remove the solids from the broth using a slotted spoon and place into a bowl. Cover the broth to keep warm. In a separate bowl, gently shred the chicken using 2 forks. Combine the chicken with the cooked vegetable solids.

6. Cook the birria tacos

Heat a splash of oil in a large frying pan over medium-high heat. Using tongs, dip a tortilla in the broth and place flat into the frying pan. Cover half of it with a serve of the chicken and fold over. Repeat with as many tortillas that will fit.

7. Cook the birria tacos

Cook for 1-2 minutes until the bottoms crisp and then carefully flip them over. Repeat with the remaining tortillas and chicken. Keep the birria tacos warm in a low oven.

8. To serve

Divide the birria tacos, cabbage slaw and sour cream* between serving plates. Pour the broth into small soup bowls. Enjoy the birria tacos by dipping them into the broth or just drink the broth separately.