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Chicken Birria Tacos

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Chicken Birria Tacos are a delicious twist on the classic Mexican dish, featuring tender shredded chicken stewed in a rich, flavorful chile sauce and served in crispy, cheese-lined corn tortillas with a side of consommé for dipping.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 chipotle pepper in adobo (optional for heat)
  • 1 small onion, quartered
  • 4 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 2 bay leaves
  • 3 cups chicken broth
  • 2 tbsp apple cider vinegar
  • Salt and pepper, to taste
  • 12 corn tortillas
  • 1 cup shredded mozzarella or Oaxaca cheese
  • Chopped onions and cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. In a pot, simmer dried guajillo and ancho chiles in 1 cup of chicken broth for 5–7 minutes until softened.
  2. Blend softened chiles with chipotle (if using), onion, garlic, oregano, cumin, cloves, vinegar, and another cup of broth until smooth.
  3. Season chicken thighs with salt and pepper. In a large pot or Dutch oven, sear them in a little oil until browned.
  4. Pour in the blended sauce and the remaining cup of broth. Add bay leaves. Simmer covered for 45–60 minutes until chicken is tender.
  5. Remove chicken, shred with forks, and return to the sauce. Simmer for 10 more minutes.
  6. To make tacos, dip a tortilla in the top layer of the sauce, place on a hot skillet, sprinkle with cheese and shredded chicken, then fold and crisp on both sides.
  7. Serve with chopped onion, cilantro, lime wedges, and a small bowl of the broth (consommé) for dipping.

Notes

  • Use rotisserie chicken for a quicker version.
  • The consommé can be served as a soup or side with extra lime and cilantro.
  • Great for meal prep—store filling separately and assemble tacos when ready.

Nutrition

Find it online: https://ukfinda.com/chicken-birria-tacos/