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Chicken Birria Tacos

Flavorful chicken birria tacos made with tender shredded chicken, smoky chile sauce, melted cheese, and crispy tortillas served with consommé for dipping.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken thighs or chicken breasts
  • 6 pieces dried guajillo peppers stems and seeds removed
  • 2 pieces dried ancho chiles stems and seeds removed
  • 1 piece chipotle pepper in adobo
  • 1 medium onion roughly chopped
  • 4 cloves garlic
  • 2 medium tomatoes chopped
  • 2 cups chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 2 pieces bay leaves
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
  • 12 pieces corn tortillas
  • 2 cups Oaxaca cheese or mozzarella cheese shredded
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup onion diced for garnish
  • 6 pieces lime wedges for serving
  • 2 tbsp oil for frying

Equipment

  • Dutch oven
  • Blender
  • large skillet

Method
 

  1. Toast the dried guajillo and ancho chiles in a dry skillet for 1 to 2 minutes until fragrant.
  2. Soak the toasted chiles in hot water for about 10 minutes until softened.
  3. Blend softened chiles, chipotle pepper, onion, garlic, tomatoes, chicken broth, apple cider vinegar, oregano, cumin, cinnamon, salt, and black pepper until smooth.
  4. Heat a large pot or Dutch oven over medium heat.
  5. Add chicken and pour the birria sauce over it.
  6. Add bay leaves and simmer covered for about 1 hour until the chicken is tender.
  7. Remove the chicken and shred using two forks.
  8. Return shredded chicken to the sauce and stir well.
  9. Dip tortillas lightly into the birria sauce and place on a hot skillet.
  10. Fill tortillas with shredded chicken and cheese, fold, and cook until crispy on both sides.
  11. Serve hot with cilantro, diced onion, lime wedges, and consommé for dipping.

Notes

Chicken thighs provide juicier results, but chicken breasts work well too. Leftover birria filling can be used for quesadillas, burritos, or rice bowls. Store leftovers in the refrigerator for up to 4 days.