Chicken birria tacos made with shredded chicken thighs braised in a rich ancho and guajillo chili sauce, then crisped in a pan with melty cheese and served with consome for dipping. Faster than beef birria and just as good. Great served in a bowl, too!
We're making chicken birria tacos in the Chili Pepper Madness kitchen, my friends. These come together in about an hour instead of the all-afternoon project it takes for beef birria.
This is the same chili sauce I use for my beef birria. You get the same crispy, cheesy, consome-dipped taco in a fraction of the time. If you've been wanting birria tacos on a weeknight, this is how you do it.
I tested this with both boneless and bone-in chicken, and both are great. I'll tell you straight up that you get better flavor and a richer consome with bone-in skin-on thighs. However, boneless skinless thighs are faster, easier to shred, and the result is still dang delicious. I've written the recipe below with boneless, with the bone-in version right below it.
Mike's Recipe Highlights
- You control the heat. The ancho and guajillo base give you rich chili flavor, and chiles de arbol take it as hot as you want to go.
- 40 minutes of braising gets you shredded chicken birria, compared to 3 hours for beef.
- You control the consome thickness with how much stock you add, thicker for tacos, looser for sipping, dipping, or serving in a bowl.
What is Chicken Birria?
Chicken birria, or birria de pollo, uses the same chili braise of traditional Jalisco birria but swaps in chicken for the goat, lamb, or beef. The sauce stays the same with toasted dried chilies, tomatoes, onion, garlic, and warm spices, all blended smooth. The meat is braised in it until fork tender, then shredded.
Traditional birria uses tough cuts that need hours to break down. Chicken thighs cook up in about 40 minutes, which is a huge advantage. You get the flavor in a fraction of the time.
Is it traditional? No. Birria from Jalisco means goat or beef, and I have the full authentic birria version on the site if that's what you'd prefer. This is a faster way for weeknight cooking, especially for those who prefer chicken in general.
Ingredients
NOTE: The full ingredients list with measurements and recipe steps are listed in the recipe card at the bottom of the post.
- Dried Chilies. Ancho and guajillo peppers for the base, chiles de arbol for heat. This is my standard birria sauce blend.
- Chicken. Boneless skinless chicken thighs. Thighs only. You can use chicken breast, but it sometimes dries out and doesn't quite shred the same way. If you want to use breast, I suggest using a combo of breast and thigh.
- Vegetables. White onion, fresh tomatoes, garlic.
- Seasonings. Mexican oregano, cumin, cinnamon, ground ginger, black pepper, sea salt. The cinnamon and ginger are classic and make it birria instead of more general red chili sauce.
- Vinegar. Apple cider vinegar.
- Chicken Stock. Goes into the sauce and into the braise.
- Tortillas. Corn tortillas. Street taco size works best.
- Cheese. Oaxaca cheese for the best melt, or Monterey Jack. I like pepper jack, too.
- Garnish. Chopped white onion, fresh cilantro, lime wedges.
How to Make Chicken Birria Tacos
Make the birria sauce. Dry toast the chilies in a hot pan 1 to 2 minutes per side, then steep them in hot water 20 minutes. Cook the onion and tomatoes 5 minutes, add the garlic for 1 minute, then blend everything with the seasonings, vinegar, and chicken stock until smooth. Strain if desired for a smoother sauce.
See my birria sauce post if you'd like more detailed instructions.
Sear the chicken. Season the thighs with salt and brown them in a hot Dutch oven, 3 to 4 minutes per side. Don't crowd the pan. You can skip this step as a time saver, but I tested it both ways and you'll notice more flavor with the seared version.
Braise. Return the chicken to the pot with all of the sauce, the chicken stock, and bay leaves. Cover and simmer 40 minutes at a slow bubble, not a hard boil.
Shred. Pull the chicken out, shred it with two forks, and stir it back into the pot. Let it warm through.
Build the tacos. Brush a corn tortilla with consome, lay it on a lightly oiled comal or pan over medium heat, add cheese and chicken, fold it over, and fry 1 to 2 minutes per side until crisp.
Use a light brush with the consome if it's thinner, as the corn tortillas came out a bit soggy during my testing. With a thicker consome, you can dunk it in, then fry in the pan for extra flavor.
BOOM! Done. Serve them with a bowl of hot consome alongside for dipping.
How Spicy Is It?
The ancho and guajillo base is mild, maybe a 2 out of 10. All the heat comes from the chiles de arbol, so it's easy to adjust to preference.
- Mild. Leave the arbols out entirely. Still loaded with flavor.
- Medium. 3 chiles de arbol. This is a good every day level.
- Hot. 6 arbols plus 2 chiles morita for smoke. Add a little hot sauce, too.
- Wild. Add a habanero to the blender, or finish each taco with a splash or two of chile de arbol salsa.
You can also keep the braise mild and let everyone heat up their own bowl at the table, which is perfect when you're serving a mixed crowd.
Serving Chicken Birria
Serve them as tacos with consome for dipping, which is what most people love. Garnish with chopped onion, cilantro, and a good squeeze of lime.
Want it as a bowl instead? Skip the tortillas, ladle the chicken and plenty of consome into bowls, and top it the same way. Use the full 3 cups of stock if you're going that route. It's the perfect bowl of birria!
The chicken also works anywhere you'd use beef birria. Try it in quesadillas, on nachos, or stirred into birria ramen.
Storage and Leftovers
Store the chicken and consome together in a sealed container in the fridge for up to 4 days. It's better the second day.
It freezes well for up to 3 months. Reheat gently on the stovetop and fry fresh tortillas when you're ready to enjoy it again.
More Birria Recipes
- Mexican Birria Recipe
- Birria Tacos
- Quesabirria Tacos
- Slow Cooker Birria
- Birria Sauce (Consome)
- Birria Ramen
- Birria Quesadillas
- Birria Nachos
- Birria Pizza
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! — Mike H.
Chicken Birria Tacos Recipe
Ingredients
Birria Sauce
- 5 ancho peppers stems and seeds removed
- 5 guajillo peppers stems and seeds removed
- 2-3 chiles de arbol optional for spicier
- 1 tablespoon cooking oil
- 1 large white onion chopped
- 3 large tomatoes chopped
- 5 cloves garlic chopped
- 1 tablespoon dried Mexican oregano
- 1 tablespoon sea salt or to taste
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 1 cup chicken stock
Chicken
- 4 pounds boneless skinless chicken thighs
- Salt for seasoning
- 1 tablespoon cooking oil
- 2-3 cups chicken stock see Notes
- 2 bay leaves
Tacos
- 16 corn tortillas
- 2 ½ cups shredded Oaxaca cheese or Monterey Jack
- Oil or lard for the pan
- ½ cup white onion finely chopped
- ¼ cup fresh cilantro chopped
- Lime wedges
Instructions
- Heat a large pan to medium heat and add the dried peppers. Dry toast them 1 to 2 minutes per side, until the skins darken. Do not let them burn.
- Transfer the toasted peppers to a large bowl, cover with hot water, and steep 20 minutes until softened. Reserve the soaking liquid if you'd like for thinning later as needed.
- In the same pan, heat the oil to medium. Add the onion and tomatoes and cook 5 minutes to soften. Add the garlic and cook another minute, stirring.
- Add the onion mixture to a food processor or blender. Pull the softened chilies from the soaking liquid and add them, along with the seasonings, apple cider vinegar, and 1 cup chicken stock. Process until smooth. Strain for a smoother sauce.
- Season the chicken thighs with salt. Heat the oil in a large Dutch oven to medium-high and sear the thighs 3 to 4 minutes per side, until browned. Work in batches so they aren't crowded. Remove and set aside.
- Return the chicken to the pot with all of the birria sauce, the chicken stock, and the bay leaves. Use 2 cups for a thicker consome, 3 cups for a looser one. Bring to a simmer.
- Cover and simmer 40 minutes, until the chicken shreds easily with a fork. Keep it at a gentle simmer, not a boil.
- Remove the chicken, shred it with two forks, and discard the bay leaves. Return the shredded chicken to the pot and stir to coat. Taste and adjust for salt.
- Ladle a cup or so of consome into a shallow bowl. Heat a comal or skillet to medium with a light coat of oil or lard.
- Brush a tortilla with consome and lay it in the pan. Add cheese, then chicken lifted out with a slotted spoon. Fold it over and fry 1 to 2 minutes per side, until crisp and the cheese melts. Add a touch more oil between batches as needed.
- Top with chopped onion, cilantro, and a squeeze of lime. Serve with hot consome on the side for dipping.
Notes
- Consome Thickness. Use 2 cups of chicken stock for a thicker consome that clings to the meat, better for tacos. Use 3 cups for a looser broth that's better for dipping and for serving in bowls. You can also use reserved soaking liquid from the chilies to thin.
- Bone-In Skin-On Option. More flavor and a richer consome for about 15 minutes more. Use 5 pounds bone-in skin-on thighs and skip the oil in step 5. Lay them skin side down in a cold Dutch oven, bring it to medium heat, and cook 6 to 8 minutes until the skin is deep golden and the fat renders, then flip and sear 2 to 3 minutes. Pour off excess fat. Braise 50 to 60 minutes until the meat pulls off the bone. Strip and shred, discarding the skins and bones.
- Smoother Sauce. Strain the blended sauce through a fine mesh sieve. Some people find ancho and guajillo skins slightly bitter, and straining helps.
- Heat Level. Leave out the chiles de arbol for mild. Use 3 for medium, 6 plus a couple of chiles morita for hot.
- Make Ahead. Make the birria sauce up to 5 days ahead, or freeze it up to 3 months.
Nutrition Information
Chicken Birria Tacos FAQ
Can I use chicken breast?
Yes, though I it's not a good as chicken thigh. Chicken breast is much leaner, can dry out in a braise, and doesn't shred as well. Thighs have the fat and connective tissue that make this better for tacos. If breast is all you have, cut the braise to 20 to 25 minutes and pull it the moment it shreds. Or, consider a mix of breast and thigh.
Bone-in or boneless chicken thighs?
Both work and I tested both. Boneless skinless thighs are faster, easier to shred, and what the recipe runs on. Bone-in skin-on thighs taste better and give you a richer consome from the bones and rendered fat, but take a bit longer to cook.
What chilies are used in chicken birria?
Ancho and guajillo are the base. Anchos are dried poblanos, mild and earthy with a raisin-like sweetness, around 1,000 to 2,000 Scoville units. Guajillos are fruity and mild and give the sauce its deep red color. Chiles de arbol bring the heat at 15,000 to 30,000 Scoville units, and they're optional. Leave them out for mild, use 3 for medium, more if you want real heat. Chiles morita add smoke if you want another layer.
How do I make the consome thicker or thinner?
It comes down to how much chicken stock you add to the braise. Use 2 cups for a thicker consome that clings to the shredded chicken, which is what you want for tacos. Use 3 cups for a looser broth that's better for dipping and for serving the birria in bowls. You can add more if needed to get it right where you want it.
Can I make chicken birria ahead of time?
Yes, and it's better the next day. Make the full batch, cool it, and refrigerate the chicken and consome together for up to 4 days. It freezes well for up to 3 months. Reheat gently on the stovetop and griddle fresh tortillas when you're ready to eat. You can also make just the birria sauce ahead and keep it in the fridge up to 5 days or the freezer up to 3 months.
What's the difference between chicken birria tacos and quesabirria?
Quesabirria means cheese birria, so any birria taco with melted cheese inside is technically quesabirria. These are made with cheese, which makes them chicken quesabirria tacos. The names get used interchangeably. See my quesabirria tacos recipe for the classic beef version.
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