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Chicken Birria Recipe

Chicken Birria

Steven
This chicken birria recipe delivers deep, smoky flavor and fall-apart tender meat in a rich, chile-forward consomé that's perfect for tacos, stew, or rice bowls.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 340 kcal

Equipment

  • Large heavy-bottomed Dutch oven or braising pot - at least 6-quart capacity
  • High-powered blender or immersion blender - for the chile sauce
  • Fine-mesh strainer
  • Large skillet or cast iron pan - for frying tortillas
  • Tongs
  • Sharp chef's knife
  • Cutting board
  • Measuring spoons and cups
  • Large mixing bowl - for soaking chiles
  • Ladle - for serving consomé

Ingredients
  

  • 3 lbs bone-in, skin-on chicken thighs - 1.4 kg, about 6 pieces
  • 4 guajillo chiles - stemmed and seeded
  • 2 ancho chiles - stemmed and seeded
  • 1 pasilla chile - stemmed and seeded
  • 4 roma tomatoes - halved
  • 1 medium white onion - roughly chopped, divided use
  • 6 garlic cloves - peeled
  • 2 cups chicken broth - 480 ml
  • 1 cup water - 240 ml, plus more for soaking chiles
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1 tablespoon neutral oil - avocado or vegetable
  • 1 1/2 teaspoons kosher salt - plus more to taste
  • 1/2 teaspoon black pepper

For Serving

  • corn tortillas
  • white onion - finely diced
  • fresh cilantro - chopped
  • lime wedges
  • dried Mexican oregano - for garnish

Instructions
 

  • Toast the dried chiles in a dry skillet over medium heat for 10-15 seconds per side until fragrant. Soak in boiling water for 20-30 minutes until soft, reserving 1/2 cup of the soaking liquid.
  • Char tomatoes, half the onion, and garlic in the Dutch oven with oil over medium-high heat for 3-4 minutes per side until caramelized. Remove and set aside.
  • Blend soaked chiles, charred vegetables, chicken broth, reserved soaking liquid, vinegar, oregano, cumin, paprika, cinnamon, cloves, salt, and pepper until smooth. Strain through a fine mesh strainer.
  • Pat chicken dry and season with salt and pepper. Sear skin-side down in the Dutch oven for 4-5 minutes until golden brown, then flip and sear 2-3 minutes more. Transfer to a plate.
  • Pour the strained chile sauce into the Dutch oven with 1 cup of water, scraping up browned bits. Nestle the chicken skin-side up in the sauce, add bay leaves, bring to a boil, reduce to a simmer, cover, and braise for 1 hour 15 minutes to 1 hour 30 minutes until tender.
  • Remove chicken and let rest for 5 minutes. Discard bay leaves, taste and adjust seasoning. Remove skin, shred meat with two forks, discard bones, and return chicken to the consomé or keep separate.
  • Skim fat from the consomé into a skillet. Dip tortillas in the broth and fry in the hot fat with shredded chicken, folding in half. Cook 2-3 minutes per side until crispy. Serve with warm consomé, onion, cilantro, lime, and oregano.

Notes

  • Don't skip toasting the chiles: Toasting activates the natural oils and intensifies the flavor. Watch them closely — 15 seconds per side is enough.
  • Reserve the chile soaking liquid: That dark, earthy water is packed with flavor. Just avoid the very last inch where bitterness can settle.
  • Char your vegetables properly: A real char on the tomatoes, onion, and garlic gives the consomé its deep, smoky complexity.
  • Sear chicken in batches: Overcrowding traps steam and prevents browning. Work in two rounds if needed.
  • Low and slow is key: A gentle simmer keeps the meat juicy and gives the flavors time to fully develop. Resist cranking the heat.
  • Skim the fat intentionally: The red fat that rises to the surface is what you use to fry tortillas. Keep it separated and use it generously.
  • Make-ahead tip: This dish tastes even better the next day. Store the shredded chicken and consomé together for up to 4 days in the fridge.
  • Freezer friendly: Freeze in airtight containers for up to 3 months. The consomé may separate slightly when thawed, but a quick stir while reheating brings it back together.
  • Spicier variation: Add 1 or 2 dried chiles de arbol to the blender for a noticeable kick.
  • For a richer broth: Add 1 pound of bone-in beef short ribs alongside the chicken for a more traditional consomé.
Keyword birria tacos, chicken birria, consomé, mexican stew