Chicken Birria Tacos
Make juicy, flavorful chicken birria tacos with tender shredded chicken, crispy tortillas, rich and Perfect for taco nights and gatherings!
Ingredients
For the Chicken Birria
- 2 lbs bone-in chicken thighs or boneless for convenience
- 3 dried guajillo peppers stems and seeds removed
- 2 dried ancho chilies stems and seeds removed
- 2 chipotle peppers in adobo sauce for smoky heat
- 1 small onion roughly chopped
- 4 cloves garlic minced
- 2 medium tomatoes chopped
- 2 cups chicken broth for simmering
- 1 tablespoon apple cider vinegar to balance flavors
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves for depth
- 1 teaspoon smoked paprika
- 1 cinnamon stick optional but enhances warmth
- Salt and black pepper to taste
For the Tacos
- 12 corn tortillas flour tortillas work too, but corn gives the best texture
- 1 cup Oaxaca or Monterey Jack cheese shredded
- ½ cup fresh cilantro chopped
- ½ cup white onion finely diced
- Lime wedges for serving
For the Consommé (Dipping Sauce)
- Reserved cooking liquid from the birria
- 1 extra cup chicken broth if needed for thinning
- Chopped fresh cilantro and onions for garnish
Ingredient Tips & Substitutions
- Can’t find guajillo or ancho chilies? Substitute with New Mexico or pasilla chilies for a similar smoky flavor.
- Want it extra spicy? Add an extra chipotle pepper or a pinch of cayenne.
- Prefer a richer consommé? Simmer the broth longer to intensify the flavors.
- Using boneless chicken? It cooks faster but may not be as juicy as bone-in cuts.
Instructions
Step 1: Prepare the Birria Sauce
- Toast the dried chilies – In a dry pan over medium heat, lightly toast the guajillo and ancho chilies for about 30 seconds per side until fragrant. This step enhances their smoky depth.
- Soak the chilies – Place the toasted chilies in a bowl, cover with hot water, and let them soak for 10 minutes until softened.
- Blend the sauce – In a blender, combine the softened chilies, chipotle peppers in adobo, tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cloves, cinnamon stick, smoked paprika, and 1 cup of chicken broth. Blend until smooth. If the sauce is too thick, add a bit more broth.
Step 2: Cook the Chicken
- Sear the chicken – Heat a large Dutch oven or deep skillet over medium-high heat. Add a bit of oil and sear the chicken thighs for 2-3 minutes per side until golden brown.
- Simmer in the sauce – Pour the blended birria sauce over the chicken, add the remaining chicken broth, and bring to a gentle simmer. Cover and cook for 45-60 minutes on low heat until the chicken is fall-apart tender.
- Slow Cooker Method: Cook on low for 6-8 hours or high for 4 hours.
- Instant Pot Method: Pressure cook on high for 25 minutes, then allow a natural release.
- Shred the chicken – Remove the chicken from the pot and shred it using two forks. Return it to the sauce, mixing well so it absorbs all the rich, spiced flavors.
Step 3: Make the Consommé (Dipping Sauce)
- Strain the cooking liquid – Remove any solid bits from the sauce, leaving a smooth, flavorful consommé.
- Adjust seasoning – Taste and add salt, pepper, or extra broth if needed for the perfect balance.
Step 4: Assemble and Cook the Tacos
- Heat a skillet over medium heat.
- Dip the tortillas – Lightly dip each corn tortilla into the consommé to coat it with flavor.
- Fill and fold – Place the tortilla on the skillet, sprinkle with Oaxaca or Monterey Jack cheese, and add a generous portion of the shredded chicken. Fold in half.
- Crisp up the tacos – Cook for 2-3 minutes per side until golden brown and crispy, pressing lightly with a spatula.
- Repeat with the remaining tortillas.
Step 5: Serve and Enjoy
- Serve the tacos hot with a side of consommé for dipping.
- Garnish with fresh cilantro, diced onions, and lime wedges for an extra burst of flavor.
Notes
Nutrition Information (Per Serving)
- Calories: 450
- Protein: 35g
- Carbohydrates: 38g
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 95mg
- Sodium: 780mg
- Fiber: 4g
- Sugar: 3g