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Finished chicken birria tacos with consomé

Chicken Birria Tacos

Emily
Make flavorful chicken birria tacos at home with this easy recipe, tender, spicy, and perfect for dipping in rich, homemade birria broth.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Mexican
Servings 6 Servings
Calories 410 kcal

Ingredients
  

For the Chicken and Birria Sauce:

  • 2 ½ to 3 lbs chicken thighs bone-in or boneless, skinless preferred for richer flavor
  • 1 tablespoon oil neutral oil like canola or vegetable
  • 1 white onion roughly chopped
  • 5 garlic cloves peeled
  • 3 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 1 –2 chipotle peppers in adobo sauce adjust to taste
  • 2 tablespoons adobo sauce from the chipotle can
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano Mexican oregano if possible
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 bay leaf
  • 1 tablespoon white vinegar
  • 3 cups chicken broth or chicken stock
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • Optional: 1 chicken bouillon cube for extra depth

For Assembling the Tacos:

  • 12 corn tortillas or more depending on size
  • 1 ½ cups shredded Mexican cheese Oaxaca, mozzarella, or Monterey Jack work well
  • ½ cup chopped fresh cilantro
  • ½ cup finely chopped white onion
  • Lime wedges for serving
  • Reserved birria broth for dipping

Instructions
 

Step 1: Prep the Chiles

  • Remove stems and seeds from the dried guajillo and ancho chiles.
  • In a small pot, cover them with water and simmer for 10 minutes until soft.
  • Drain and set aside to blend.

Step 2: Make the Birria Sauce

  • In a blender, combine the softened chiles, chipotle peppers, adobo sauce, garlic, onion, vinegar, cumin, oregano, smoked paprika, cinnamon, salt, and pepper.
  • Pour in 1 cup of chicken broth and blend until smooth.
  • If the sauce is too thick, add a bit more broth to loosen.

Step 3: Sear the Chicken

  • Heat 1 tablespoon of oil in a large pot over medium-high heat.
  • Season the chicken thighs lightly with salt and pepper.
  • Sear the chicken for 2–3 minutes per side until lightly browned.
  • Remove from heat.

Step 4: Simmer the Chicken in Sauce

  • Pour the birria sauce into the pot with the seared chicken.
  • Add bay leaf and the remaining 2 cups of chicken broth (and optional bouillon cube).
  • Cover and simmer over low heat for 40–50 minutes, or until the chicken is tender and fully cooked.

Step 5: Shred the Chicken

  • Remove the chicken from the pot and transfer to a bowl.
  • Let it cool slightly, then shred with two forks.
  • Return the shredded chicken to the pot and stir to coat with the sauce.

Step 6: Fry the Tacos

  • Heat a nonstick skillet or griddle over medium heat.
  • Dip a corn tortilla into the top layer of the birria broth, coating both sides.
  • Place the tortilla on the hot pan.
  • Add a scoop of shredded chicken, a sprinkle of cheese, and fold it in half.
  • Cook 2–3 minutes per side until crispy and golden.
  • Repeat with remaining tortillas.

Step 7: Serve

  • Serve the tacos with chopped onion, fresh cilantro, and lime wedges.
  • Pour some birria broth into a small bowl for dipping—don’t skip this step, it’s what makes them truly crave-worthy.

Notes

Nutrition Information
    • Calories: 410
    • Total Fat: 19g
    • Saturated Fat: 7g
    • Cholesterol: 95mg
    • Sodium: 720mg
    • Total Carbohydrates: 30g
    • Dietary Fiber: 4g
    • Sugars: 2g
  • Protein: 28g
 
Keyword birria de pollo, birria recipe, chicken birria tacos, shredded chicken tacos