Chicken Birria Empanada
Chicken Birria Empanada
Ingredients
For the Chicken and Birria Sauce
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons avocado oil, plus more for searing
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons smoked paprika, 1 teaspoon for chicken, 1/2 teaspoon for sauce
- 1 teaspoon chipotle chili powder
- 2 onions, small, halved
- 2 Roma tomatoes, halved
- 7 dried chilies, such as Guajillo or Ancho, de-seeded and stemmed
- 4 cups water, or enough to cover chilies
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- 1 tablespoon chicken bouillon powder
- 1 cup beef broth
For the Empanadas
- 1 1/2 cups Oaxaca cheese, shredded or cut into strips
- 12 empanada discs, pre-made
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 egg, beaten with a splash of water or milk for egg wash
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Place boneless, skinless chicken thighs in a large mixing bowl. Drizzle 1 tablespoon of avocado oil over the chicken. Season generously with salt, black pepper, cumin, garlic powder, onion powder, 1 teaspoon smoked paprika, and chipotle chili powder. Mix thoroughly by hand until all chicken pieces are well-coated with the seasonings.
⏱️ 10 min
- 2
Heat 1 tablespoon of avocado oil in a Dutch oven over medium-high heat. Once hot, place the seasoned chicken thighs into the Dutch oven and sear for 3-4 minutes per side until they are nicely browned. Remove the seared chicken from the pot and set aside.
⏱️ 10 min
- 3
In the same Dutch oven (with the leftover drippings), add the halved onions and halved Roma tomatoes. Char them for 5-7 minutes until slightly softened and browned.
⏱️ 7 min
- 4
Add the de-seeded and stemmed dried chilies to the pot. Pour 4 cups of water (or enough to cover all ingredients) into the pot. Bring the mixture to a boil, then reduce the heat to a simmer, and let it cook for 10 minutes.
⏱️ 15 min
- 5
Carefully transfer the simmered chilies, onions, and tomatoes from the Dutch oven into a blender. Add garlic cloves, dried oregano, cinnamon, 1/2 teaspoon smoked paprika, and chicken bouillon powder to the blender. Pour 1 cup of the chili cooking water from the pot, along with the beef broth, into the blender. Blend until the mixture is completely smooth, forming the birria sauce.
⏱️ 10 min
- 6
Return the seared chicken thighs to the Dutch oven. Pour the blended birria sauce over the chicken, ensuring it is well covered. Bring the sauce to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes until the chicken is tender and easily shreddable.
⏱️ 25 min
- 7
Remove the cooked chicken from the pot. Using two forks, shred the chicken into small pieces. Keep the remaining sauce in the pot, as it will be used as consommé for dipping.
⏱️ 5 min
- 8
Lay out an empanada disc on a clean surface. Place a small amount of Oaxaca cheese (about 1 tablespoon) in the center of the disc. Top the cheese with a portion of the shredded birria chicken (about 2 tablespoons). Sprinkle diced red onion and chopped cilantro over the chicken filling.
⏱️ 10 min
- 9
Brush the edges of the empanada disc with egg wash. Fold the disc into a half-circle, pressing the edges together to seal the filling inside. Use a fork to crimp the edges firmly, ensuring a complete seal. Repeat for all remaining empanada discs.
⏱️ 10 min
- 10
Heat vegetable oil in a deep pot or Dutch oven to 350°F. Carefully place the assembled empanadas into the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until they are golden brown and crispy.
⏱️ 15 min•🌡️ 350
- 11
Remove the fried empanadas from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
⏱️ 2 min
- 12
Serve the Chicken Birria Empanadas hot, with the reserved birria sauce (consommé) for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Birria Empanada
For the Chicken and Birria Sauce
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons avocado oil, plus more for searing
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons smoked paprika, 1 teaspoon for chicken, 1/2 teaspoon for sauce
- 1 teaspoon chipotle chili powder
- 2 onions, small, halved
- 2 Roma tomatoes, halved
- 7 dried chilies, such as Guajillo or Ancho, de-seeded and stemmed
- 4 cups water, or enough to cover chilies
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- 1 tablespoon chicken bouillon powder
- 1 cup beef broth
For the Empanadas
- 1 1/2 cups Oaxaca cheese, shredded or cut into strips
- 12 empanada discs, pre-made
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 egg, beaten with a splash of water or milk for egg wash
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Place boneless, skinless chicken thighs in a large mixing bowl. Drizzle 1 tablespoon of avocado oil over the chicken. Season generously with salt, black pepper, cumin, garlic powder, onion powder, 1 teaspoon smoked paprika, and chipotle chili powder. Mix thoroughly by hand until all chicken pieces are well-coated with the seasonings.
⏱️ 10 min - 2
Heat 1 tablespoon of avocado oil in a Dutch oven over medium-high heat. Once hot, place the seasoned chicken thighs into the Dutch oven and sear for 3-4 minutes per side until they are nicely browned. Remove the seared chicken from the pot and set aside.
⏱️ 10 min - 3
In the same Dutch oven (with the leftover drippings), add the halved onions and halved Roma tomatoes. Char them for 5-7 minutes until slightly softened and browned.
⏱️ 7 min - 4
Add the de-seeded and stemmed dried chilies to the pot. Pour 4 cups of water (or enough to cover all ingredients) into the pot. Bring the mixture to a boil, then reduce the heat to a simmer, and let it cook for 10 minutes.
⏱️ 15 min - 5
Carefully transfer the simmered chilies, onions, and tomatoes from the Dutch oven into a blender. Add garlic cloves, dried oregano, cinnamon, 1/2 teaspoon smoked paprika, and chicken bouillon powder to the blender. Pour 1 cup of the chili cooking water from the pot, along with the beef broth, into the blender. Blend until the mixture is completely smooth, forming the birria sauce.
⏱️ 10 min - 6
Return the seared chicken thighs to the Dutch oven. Pour the blended birria sauce over the chicken, ensuring it is well covered. Bring the sauce to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes until the chicken is tender and easily shreddable.
⏱️ 25 min - 7
Remove the cooked chicken from the pot. Using two forks, shred the chicken into small pieces. Keep the remaining sauce in the pot, as it will be used as consommé for dipping.
⏱️ 5 min - 8
Lay out an empanada disc on a clean surface. Place a small amount of Oaxaca cheese (about 1 tablespoon) in the center of the disc. Top the cheese with a portion of the shredded birria chicken (about 2 tablespoons). Sprinkle diced red onion and chopped cilantro over the chicken filling.
⏱️ 10 min - 9
Brush the edges of the empanada disc with egg wash. Fold the disc into a half-circle, pressing the edges together to seal the filling inside. Use a fork to crimp the edges firmly, ensuring a complete seal. Repeat for all remaining empanada discs.
⏱️ 10 min - 10
Heat vegetable oil in a deep pot or Dutch oven to 350°F. Carefully place the assembled empanadas into the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until they are golden brown and crispy.
⏱️ 15 min•🌡️ 350 - 11
Remove the fried empanadas from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
⏱️ 2 min - 12
Serve the Chicken Birria Empanadas hot, with the reserved birria sauce (consommé) for dipping.
⏱️ 1 min