Why You’ll Love This Recipe

Chicken Birria Tacos are a flavorful, juicy twist on the classic Mexican dish, made with tender shredded chicken simmered in a rich, smoky chile-based sauce. Served in crispy, cheese-lined tortillas and dipped in consommé, these tacos are bold, satisfying, and perfect for taco night or weekend feasts.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless chicken thighs or breastsdried guajillo chiliesdried ancho chilieschipotle peppers in adobo (optional for spice)white oniongarlic clovesroma tomatoeschicken brothapple cider vinegarground cuminoregano (Mexican preferred)ground clovesbay leavescorn tortillasshredded cheese (Oaxaca, mozzarella, or Monterey Jack)oil for fryingfresh cilantro, lime wedges, and chopped onion (for garnish)

directions

Remove stems and seeds from dried chilies, then soak them in hot water for 10–15 minutes until soft.

In a blender, combine softened chilies, chipotle peppers, tomatoes, garlic, onion, vinegar, and 1 cup of broth. Blend until smooth.

In a pot, heat a little oil and pour in the blended sauce. Cook for 5–7 minutes until slightly thickened.

Add remaining broth, cumin, oregano, cloves, bay leaves, and chicken. Simmer covered for 25–30 minutes until chicken is cooked and tender.

Remove chicken, shred it, and return to the sauce. Simmer uncovered to thicken slightly.

Heat a skillet or griddle. Dip tortillas in the sauce, then place on the skillet.

Sprinkle with cheese, add the shredded chicken, fold, and cook until crispy on both sides.

Serve with chopped onion, cilantro, lime wedges, and a side of warm consommé for dipping.

Servings and timing

This recipe yields approximately 10–12 tacos.Preparation time: 20 minutesCooking time: 40 minutesTotal time: 1 hour

Variations

Use rotisserie chicken for a shortcut.

Add a splash of orange juice or cinnamon to the sauce for extra depth.

Use flour tortillas if preferred, though traditional corn is best for texture.

Make it spicier with extra chipotle or arbol chilies.

Swap chicken for shredded beef, pork, or jackfruit for other birria styles.

storage/reheating

Store leftover chicken birria and consommé in separate containers in the fridge for up to 4 days.Reheat chicken in a skillet or microwave; reheat consommé on the stove. Assemble tacos fresh for best texture. Freeze shredded chicken in sauce for up to 2 months.

FAQs

Can I make this in a slow cooker?

Yes, cook on low for 6–8 hours or high for 4 hours until the chicken is tender.

What if I don’t have dried chilies?

You can use chili powder and chipotle in adobo as a shortcut, but flavor will differ.

Is it spicy?

Mild to medium, depending on chili choice. Control spice with chipotle quantity.

Can I use store-bought birria sauce?

Yes, for convenience—just simmer with chicken to infuse flavor.

Can I bake the tacos?

Yes, brush with oil and bake at 425°F for 10–12 minutes until crispy.

What’s consommé?

It’s the flavorful cooking broth from the birria—perfect for dipping tacos.

Do I need cheese?

Not required, but it adds melty richness and helps hold the taco together.

What sides go well?

Mexican rice, refried beans, elote, or a fresh cucumber salad.

Can I make them dairy-free?

Yes, omit the cheese or use a plant-based alternative.

Are they gluten-free?

Yes, if using gluten-free corn tortillas and confirming broth and spices.

Conclusion

Chicken Birria Tacos are an irresistible mix of crispy, cheesy, and juicy, with bold spices and smoky depth in every bite. Perfect for dipping and devouring, they bring street food flavor to your home kitchen—sure to impress at any meal or gathering.