Chicken Birria Tacos
These Chicken Birria Tacos feature tender shredded chicken braised in a deeply spiced chile consomé, stuffed into crispy, pan-fried corn tortillas with melted Oaxaca cheese. The flavorful consomé doubles as a dipping sauce, making this an unforgettable taco experience.
Equipment
- Large Dutch oven or heavy-bottomed pot with lid - For braising the chicken
- High-powered blender or food processor - For blending the chile sauce
- Large cast iron skillet or non-stick skillet - For frying the tacos
- Fine-mesh strainer or sieve - For straining the chile sauce
- Tongs
- Cutting board and sharp knife
- Measuring spoons and cups
- Ladle
- Shallow bowl - For dipping tortillas
Ingredients
- 3 lbs bone-in, skin-on chicken thighs - 1.36 kg, about 6 thighs
- 4 guajillo chiles - stemmed and seeded
- 2 ancho chiles - stemmed and seeded
- 2-3 chiles de árbol - stemmed, adjust to heat preference
- 4 Roma tomatoes - halved
- 1 medium white onion - halved (half for broth, half for topping)
- 6 garlic cloves - peeled
- 2 tablespoons apple cider vinegar - 30 ml
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- 2 bay leaves
- 4 cups chicken broth - 960 ml, divided
- salt and black pepper - to taste
- 2 tablespoons neutral oil - avocado or vegetable oil, for searing
- 16 small (6-inch) corn tortillas
- 8 oz Oaxaca cheese - 225 g, shredded or pulled into strips (substitute: mozzarella or Monterey Jack)
- fresh chopped white onion - for topping
- fresh cilantro leaves - for topping
- lime wedges - for serving
Instructions
- Heat a dry skillet over medium heat. Toast guajillo, ancho, and árbol chiles for 20-30 seconds per side until fragrant and puffed. Don't let them burn.
- Transfer toasted chiles to a bowl and cover with boiling water. Soak for 20-25 minutes until soft and pliable.
- Using the same skillet over medium-high heat, char the tomatoes (cut side down), onion half, and garlic cloves for 4-5 minutes until blackened and softened. Flip and char for another 2-3 minutes.
- Drain the soaked chiles, reserving ½ cup of soaking liquid. Add chiles, charred vegetables, vinegar, cumin, oregano, cinnamon, paprika, and 1 cup of chicken broth to a blender. Blend until completely smooth. Strain through a fine-mesh sieve and season with salt and pepper.
- Pat the chicken dry and season generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear chicken skin-side down for 4-5 minutes until golden brown, then flip and sear for 2-3 minutes. Remove chicken and set aside.
- Pour the strained chile sauce into the pot, scraping up the browned bits. Add the remaining 3 cups of chicken broth and bay leaves. Nestle the chicken back in, skin side up. Bring to a gentle boil, then reduce heat to low, cover, and braise for 45-55 minutes until tender.
- Remove chicken from the consomé and let cool. Discard skin and bones. Shred the meat with two forks and return it to the pot. Remove and discard bay leaves.
- Pour consomé into a shallow bowl. Skim 2 tablespoons of fat from the surface and heat it in a large skillet over medium heat.
- Dip each tortilla in the consomé, coating both sides. Place in the hot skillet. Add cheese and shredded chicken to one half, then fold over. Press gently and cook until golden and crispy, about 1-2 minutes per side.
- Ladle warm consomé into small bowls for dipping. Top tacos with chopped onion and cilantro. Serve with lime wedges. Dip each taco in consomé before eating.
Notes
- Don't skip toasting the chiles — it intensifies their flavor significantly.
- Always strain the chile sauce for a silky, restaurant-quality consomé.
- Use bone-in, skin-on chicken thighs for the richest, most flavorful consomé.
- Fry tacos on medium heat, not high, to prevent the dipped tortillas from burning.
- Use freshly shredded Oaxaca cheese for the best melt and texture.
- Store shredded chicken and consomé in an airtight container in the refrigerator for up to 4 days.
- Freeze the chicken and consomé for up to 3 months — thaw overnight in the fridge before reheating.
- Reheat fried tacos in a dry skillet over medium heat for 2-3 minutes per side to re-crisp.
- For a beef version, substitute the chicken with a 3-pound chuck roast and braise for 3-4 hours.
- Make a slow cooker version by searing the chicken, blending the sauce, and cooking on low for 6-7 hours.