India x Mexico
Butter chicken birria tacos
Two cult favourites walk into a griddle. Both leave dripping in red butter.
80 minTime
57 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original802kcalsame
57 gproteinsame
11 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
8 steps- 1Mix the chicken with hung curd, 1 tbsp ginger garlic paste, Kashmiri chilli, garam masala and 1 tsp salt. Marinate 20 minutes.
- 2Toast the guajillo and ancho in a dry pan on medium heat, 30 seconds a side. Soak in 1 cup hot stock for 10 minutes.
- 3Sear the chicken in the oil in a heavy pan on high heat, 3 minutes a side, in two batches. Lift out.
- 4In the same pan on medium heat, melt 2 tbsp butter, fry the rest of the ginger garlic paste 30 seconds, then add tomato and cashews. Cook 8 minutes. Blend with the chillies and their stock.
- 5Return the sauce to the pan with the remaining stock, sugar, kasuri methi and the chicken. Cover and simmer gently 15 minutes until no pink remains. Stir in the cream, then shred the chicken with two forks.
- 6Skim the red butter into a bowl and pour 1 cup of thin sauce into small cups. Melt the last tbsp butter into the skimmed fat.
- 7Dip each tortilla in the red butter and lay it on a griddle on medium heat. Add cheese and chicken, fold, and cook 2 minutes a side.
- 8Serve hot with onion, coriander, lime and the cups of sauce for dunking.
Serve it like this
Fan three tacos on a long plate, cheese lace facing up. Set a small cup of red consommé beside them, scatter onion and coriander, and tuck in a lime wedge.
