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Chicken Birria Taco

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Flavorful chicken birria tacos made with tender shredded chicken simmered in a rich chile broth, then crisped in dipped tortillas. Served with a savory consommé for dipping, they are bold, juicy, and satisfying.

Ingredients

  • 2 lbs chicken thighs or breasts
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 4 garlic cloves
  • 1/2 onion
  • 2 tomatoes
  • 3 cups chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 10 corn tortillas
  • 1 cup shredded cheese (optional)
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges

Instructions

  1. Remove stems and seeds from dried chiles and soak them in hot water until softened.
  2. Blend softened chiles with garlic, onion, tomatoes, vinegar, and spices until smooth.
  3. In a large pot, add chicken and pour in the blended sauce. Add chicken broth and bay leaves.
  4. Simmer for 30-40 minutes until chicken is tender and cooked through.
  5. Remove chicken, shred it, and return it to the pot to absorb flavor.
  6. Heat a skillet over medium heat. Dip tortillas into the top layer of broth.
  7. Place tortillas in skillet, add shredded chicken and cheese, fold, and cook until crispy on both sides.
  8. Serve hot with cilantro, lime wedges, and a side of consommé for dipping.

Notes

  • Add dried arbol chiles for extra heat.
  • Use rotisserie chicken for a quicker version.
  • Oaxaca or mozzarella cheese melts best.
  • Cook tacos longer for extra crispiness.
  • Store filling and broth separately for up to 3 days.
  • Freeze leftover filling for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/chicken-birria-taco/