Go Back

Chicken Birria Tacos

Chicken birria tacos with crispy fried tortillas dipped in vibrant red consomé and filled with shredded chicken. Braise the thighs in a spiced chile sauce until very tender, then dip and assemble for a steamy, red-consomé taco experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb boneless skinless chicken thighs
Chiles and aromatics
  • 6 dried guajillo chiles seeded
  • 3 dried ancho chiles seeded
  • 2 dried chipotle chiles
  • 1 onion quartered
  • 1 head garlic crushed
Spices and liquids
  • 2 tbsp apple cider vinegar
  • 1 tbsp cumin
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 6 cup chicken broth
Tacos and frying
  • 12 corn tortillas
  • 1 oil for frying
Serving toppings
  • 0.25 shredded cheese diced onion and cilantro for serving
  • 0.25 diced onion diced onion and cilantro for serving
  • 0.25 cilantro diced onion and cilantro for serving
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Toast and soak the chiles
  1. Toast the dried guajillo chiles, ancho chiles, and chipotle chiles in a dry skillet over medium heat until fragrant, about 30 seconds to 1 minute, then pour in hot water to soak for 10 minutes.
  2. Transfer the softened chiles to a blender along with the soaking liquid as needed, keeping about 1 cup soaking liquid aside for later.
Blend the birria chile sauce
  1. Blend the softened chiles with the quartered onion, crushed garlic, apple cider vinegar, cumin, and oregano until smooth, using the reserved 1 cup soaking liquid to reach a pourable consistency.
Braise the chicken
  1. Strain the sauce into a large pot and cook with olive oil over medium heat for 5 minutes.
  2. Add the chicken thighs and chicken broth, bring to a simmer, then cook uncovered for 60 minutes until the chicken is very tender.
Shred and finish consomé
  1. Shred the chicken in the pot, then strain the consomé into a serving bowl.
Fry, dip, and assemble
  1. Heat oil in a skillet over medium-high heat and fry the corn tortillas until crispy, about 20 to 40 seconds per side, and set on a plate.
  2. Dip each fried tortilla into the consomé, fill with shredded chicken, and top with shredded cheese, diced onion, and cilantro, then serve with a cup of consomé for dipping.

Notes

Pro tip: Strain the chile sauce and consomé for a smoother texture and more vibrant red color. Refrigerate leftovers in a covered container for up to 3 days; reheat consomé on the stove and re-crisp tortillas separately. Freezing is best for the chicken and consomé (up to 2 months), but tortillas don’t freeze well. For a lighter option, bake or air-fry the tortillas instead of frying, then dip just before serving to keep them crisp.