Chicken Birria Tacos
These Chicken Birria Tacos feature tender, slow-braised shredded chicken soaked in a smoky dried-chili consomé, then crisped on a griddle with melted cheese inside corn tortillas. Served with a warm bowl of dipping broth, they are bold, messy, and completely irresistible. Perfect for weeknight dinners and dinner parties alike.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Blender
- Large skillet or cast iron griddle
- Two forks for shredding
Ingredients
For the Birria Marinade
- 4 dried guajillo chilies stems and seeds removed
- 2 dried ancho chilies stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 1/2 cup crushed tomatoes canned
- 5 cloves garlic peeled
- 1/2 white onion roughly chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
For the Chicken and Consomé
- 2 pounds bone-in chicken thighs or chicken breast skinless
- 3 cups chicken stock divided
- 1 teaspoon salt plus more to taste
For the Tacos
- 12 small corn tortillas
- 1.5 cups Oaxacan or low-moisture mozzarella cheese shredded
- 1/2 white onion finely diced, for garnish
- 1/4 cup fresh cilantro chopped, for garnish
- 2 limes cut into wedges
Instructions
- Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 30 seconds per side until fragrant and slightly darkened. Do not let them burn. Transfer immediately to a bowl and cover with boiling water. Soak for 15 to 20 minutes until softened.
- Drain the rehydrated chilies and add them to a blender along with the chipotle peppers, crushed tomatoes, garlic, onion, cumin, cloves, cinnamon, apple cider vinegar, and 1 cup of chicken stock. Blend on high for 60 to 90 seconds until completely smooth and silky.
- Season the chicken generously with salt. Place it in a large Dutch oven and pour the blended chili sauce over it, turning to coat evenly. For deeper flavor, cover and marinate in the refrigerator for 30 minutes or up to overnight.
- Add the remaining 2 cups of chicken stock to the pot. Bring to a simmer over medium heat, then reduce the heat to low. Cover and braise for 45 to 60 minutes until the chicken is very tender and pulls apart easily with a fork.
- Remove the chicken from the pot and shred it using two forks, discarding any bones. Return the shredded chicken to the braising liquid and stir to combine. Taste the consomé and adjust salt as needed. Keep warm over very low heat.
- Heat a large skillet or cast iron griddle over medium-high heat. Using tongs, briefly dip each corn tortilla into the fat layer floating on top of the consomé, coating both sides lightly. Lay the dipped tortilla onto the hot griddle.
- Immediately sprinkle a generous layer of shredded cheese over one half of the tortilla. Let it cook for 1 to 2 minutes until the cheese begins to melt and the bottom of the tortilla is starting to crisp and turn golden.
- Add a heaping spoonful of the shredded chicken birria filling on top of the cheese. Fold the tortilla in half over the filling and press gently with a spatula. Cook for another 1 to 2 minutes per side until the taco is golden and crispy on both sides.
- Serve the tacos immediately on a platter with small bowls of warm consomé for dipping. Garnish with finely diced white onion, fresh cilantro, and lime wedges on the side. Repeat with remaining tortillas and filling.
Notes
For the richest flavor, marinate the chicken in the chili sauce overnight. The orange fat layer on top of the consomé is essential for dipping the tortillas before griddling. Always build tacos fresh even if the filling is made ahead. Leftover shredded chicken and consomé keep separately in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat the chicken with a splash of consomé to keep it moist.