1 pound boneless, skinless chicken breasts or thighs, sliced very thin
6 ounces cauliflower florets, thinly sliced
12 corn tortillas
5 ounces Oaxaca cheese or low-moisture mozzarella, shredded
2 ½ ounces baby kale, sliced in ribbons
vegetable or avocado oil
kosher salt, to taste
Directions
Step 1
Bring the chicken stock and cloves to a boil in a large sauce pot.
Step 2
Heat a non-stick skillet over medium heat and add in the dried chilies. Cook for a minute per side, being sure not to burn the chilies. Place in the pot with the boiling chicken stock and let simmer for 5 minutes.
Step 3
To the same skillet over medium heat, heat the olive oil and then add the onions, garlic and a generous pinch of salt. Stir and cook for 2 minutes, until the onions begin to soften and lightly caramelize.
Step 4
To a high power blender, carefully add in the cooked onions and garlic along with all of the boiling liquid and puree until smooth. Pour the liquid through a fine mesh strainer and set half aside and the other half into the saucepan and bring to a simmer.
Step 5
Stir the cauliflower and chicken into the pan with the sauce and cook for 5-7 minutes, until the chicken is cooked through.
Step 6
Heat a nonstick skillet or griddle pan over medium heat and brush with a little vegetable oil.
Step 7
To build the tacos, dip the tortilla into the reserved sauce, being sure it is coated, and then place onto the heated skillet. Sprinkle some of the shredded cheese on top and allow it to slightly melt.
Step 8
Using a slotted spoon, scoop some of the cooked chicken and cauliflower onto the melted cheese and add a handful of baby kale. Fold the tortilla in half to form a taco and cook for 20 seconds, until crispy. Flip the taco over and cook for another 15 seconds on the other side. Remove to a paper towel lined plate. Repeat with the remaining tacos, brushing the pan with a little oil if it appears dry.
Step 9
Using a ladle, add some of the birria consommé into a bowl and serve with tacos for dipping.
