Cauliflower & Chicken Birria Tacos

Spice up taco night with these veggie-full and flavor packed birria-style tacos. The broth is the star in this recipe and once you make it once it is guaranteed to be the new favorite. Feel free to use any vegetables you like (spinach, swiss chard or collard greens would really shine here too) and leave out the chicken if you want go meatless.


Servings: 6

Prep Time: 30 minutes

Cook Time: 30 minutes



  • 4 cups low sodium chicken stock
  • 3 whole cloves
  • 2 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, roughly cut 
  • 3 garlic cloves, minced, divided
  • 1 pound boneless, skinless chicken breasts, sliced very thin
  • 6 ounces cauliflower florets, thinly sliced
  • 12 corn tortillas
  • 4 ounces low-moisture, part skim mozzarella, shredded
  • 2 ½ ounces baby kale, sliced in ribbons
  • vegetable or avocado oil
  • kosher salt, to taste


To make the birria:

  1. Bring the chicken stock and cloves to a boil in a large sauce pot.
  2. Heat a non-stick skillet over medium heat and add in the dried chilies. Cook for 1 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.
  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.
  4. Carefully transfer the cooked onions and garlic to a blender carafe, along with all of the boiling liquid; puree until smooth. Pour the liquid through a fine mesh strainer and set half aside; pour the other half into the saucepan and bring to a simmer.

For the filling:

  1. Stir the cauliflower and chicken into the pan with the sauce and cook for 5 to 7 minutes, until the chicken is cooked through.
  2. Heat a nonstick skillet or griddle pan over medium heat and brush with a little vegetable oil. 
  3. 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. 
  4. 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.
  5. Using a ladle, add some of the birria consommé into a bowl and serve with tacos for dipping.