Chicken Birria Quesadillas

SERVINGS: 3-6
DIETARY: Gluten-Free
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 20 min/60 min

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Birria Stock

• 24 oz. chicken stock, unsalted
• 3 roma tomatoes, quartered
• ​1 sweet onion, quartered 
• 5 garlic cloves, sliced
• 3 arbol chilis
• 5 ancho chilis
• 3 bay leaves
• 1 tbsp. cinnamon or 1 cinnamon stick
• 2 tbsp. ground cumin
• 2 tbsp. ground paprika
• 2 tbsp. ground oregano 
• salt and pepper

Quesadilla

• 6 bone in, skin on chicken thighs, shredded
• 2 tbsp. neutral oil (I used avocado oil)
• 1 white onion, diced very small
• 1 bunch fresh cilantro, cut very small
• 1 lime, juiced
• 16 oz. oaxcan cheese, shredded
• 12 corn tortillas
• salt and pepper

1. Begin by seasoning the chicken thighs with salt and pepper and set aside until they are at room temperature, about 30 min.
2. Add 2 tbsp. avocado oil to a Dutch oven or a large pot. Heat up the oil on medium high heat. Add the chicken thighs skin down (don't over crowd the pan, maybe do two shift half each).
3. After 4-5 min, flip the chicken and cook for another 4-5 min. Remove the chicken and set aside. 
4. Add the tomatoes, onions, garlic, chilis, bay leaves, cinnamon, cumin, paprika, oregano, and salt and pepper. Cook for about 5-6 minutes then add the chicken stock and chicken back into the pot. 
5. Once the stew begins to boil, lower the heat to medium, and place a lid on the pot. Cook for about 30-40 min then remove from the stove. Remove the chicken and put them in a separate bowl.
6. Pour the rest of the stew in a blender and blend until completely smooth. Once smooth, strain the mixture into a bowl until you're left with just a liquid. Discard the solids. 
7. Shred the chicken and remove the bones. 
8. In another bowl, add the white onion, cilantro, and lime juice with salt and pepper. Set aside.
9. Take two corn tortillas (preferably warm or griddled) and soak them in the birria liquid. Put them down on a flat surface.
10. Add cheese, then chicken and onion mixture, then more cheese to one of the tortillas. Top with with other tortilla. Repeat the process until all tortillas are used. 
11. Heat a skillet on medium high heat and add a small amount of oil. Once the oil is hot add a quesadilla and cook on both sides for about 4 min each side until it has a nice crust and cheese is melted. Remove and repeat the process.
12. Garnish with more white onion and cilantro and a side of the birria liquid. So good!