Yes I know how to spell Birria properly, but this has beer so…
6 chicken thighs
Oil
Kosher salt & pepper
10 ounces chorizo
1 medium onion, diced
3 cloves garlic, minced
15 oz can fire roasted tomatoes
1 tablespoon smoked paprika
1 tablespoon chipotle chili powder
1 cup beer
1 cup chicken broth
Monterey Jack cheese, shredded
Diced white and cilantro for garnish
Lightly oil chicken, season with salt & pepper then sear in a hot pan (just for color) about 2 minutes a side, remove to a plate
In same pan, cook chorizo for about 5 minutes; add onion and garlic to the pan and cook 2 minutes, then add the tomatoes, paprika and chili powder - stir well, cook a couple minutes
Add the beer and broth, mix and bring to a simmer, then add the chicken, cover and leave alone 15-20 minutes or until chicken is super tender
Remove chicken to a plate and shred
Put remaining sauce from the pan in a blender, processor or use a stick blender to buzz smooth, put in a bowl and set aside
Take about 3/4 of a cup of the cheese and put on a flattop or non-stick in about a 5 inch circle
When it’s golden brown and crispy on the bottom, flip it over, and some shredded chicken, onion and cilantro - let this new bottom get crispy, fold it over and remove - eat away bucko
