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–+ servings
Four Chicken Birria Tacos (Birria de Pollo) on a plate, served with birria consome dipping sauce
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Chicken Birria Tacos Recipe

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 in a bowl, too!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho, birria de pollo, chicken birria, chicken birria tacos, guajillo, quesabirria
Servings: 8 (16 tacos)
Calories: 754kcal
Author: Mike Hultquist

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
US Customary - Metric

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

Calories: 754kcal | Carbohydrates: 38g | Protein: 66g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 245mg | Sodium: 1896mg | Potassium: 1016mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1702IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 4mg