Description
Elevate taco night with these Mexican-style Chicken Birria Tacos! Tender chicken, simmered in a rich, flavorful broth with aromatic spices, pairs perfectly with melted cheese in crispy tortillas. Serve these tacos with consommé for dipping, and enjoy an irresistible meal packed with authentic flavors.
Ingredients
Scale
For the Chicken Birria:
- 3 lbs chicken thighs, bone-in
- 4 ancho chiles, dried
- 6 guajillo chiles, dried
- 1 chile de árbol, dried (optional for heat)
- 4 tomatoes, vine-ripe
- 1 yellow onion, quartered
- 1/2 white onion, diced (for garnish)
- 8 cloves garlic
- 4 bay leaves
- 1/2 cinnamon stick
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons salt (adjust to taste)
- 1/2 teaspoon ground pepper
- 2 tablespoons apple cider vinegar
- 3 cups reduced-sodium chicken broth
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon lime juice
For the Tacos:
- 12 corn tortillas
- 12 oz Oaxacan cheese (or mozzarella), shredded
- 2 tablespoons olive oil
Instructions
- Prepare the Chiles:
- Remove stems and seeds from the ancho, guajillo, and chile de árbol. Toast the chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes. Soak them in warm water for 10 minutes to soften.
- Make the Birria Sauce:
- Blend the softened chiles with tomatoes, garlic, yellow onion, coriander seeds, cumin seeds, oregano, smoked paprika, cinnamon stick, peppercorns, apple cider vinegar, and 1 cup of chicken broth until smooth. Strain the sauce to remove any solids.
- Cook the Chicken:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.
- Add the birria sauce to the pot, stirring for 2-3 minutes. Return the chicken thighs, add the remaining chicken broth, bay leaves, and salt.
- Cover and simmer on low for 45 minutes, or until the chicken is tender and falls off the bone.
- Shred the Chicken:
- Remove the chicken from the pot and shred it with two forks. Discard the bones. Strain the broth to create consommé for dipping and set aside.
- Assemble the Tacos:
- Heat a skillet over medium heat. Lightly oil the skillet and warm a tortilla.
- Sprinkle a layer of cheese on one half of the tortilla, add shredded chicken, and fold in half. Cook until crispy on both sides, about 2-3 minutes per side.
- Serve:
- Garnish tacos with diced white onion, fresh cilantro, and a squeeze of lime. Serve with a side of consommé for dipping.
Notes
- Heat Adjustment: For less spice, omit the chile de árbol. For more heat, add an extra chile de árbol or use hot paprika.
- Cheese Substitution: Use Monterey Jack or a Mexican cheese blend if Oaxacan cheese isn’t available.
- Make Ahead: The chicken birria can be made a day in advance and reheated for easy taco assembly.
- Storage: Store leftover birria and consommé in an airtight container in the refrigerator for up to 3 days.
