Print

Birria Chicken Tacos Recipe That’s Bold, Juicy, and Totally Crave-Worthy

served birria chicken tacos with consommé
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bold and juicy birria chicken tacos made with slow-simmered chicken, crisped tortillas, and rich consommé for dipping.

Ingredients

Scale
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 chipotle peppers in adobo
  • 1 onion, quartered
  • 4 garlic cloves
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • 2 tbsp apple cider vinegar
  • 2 cups chicken broth
  • 2 lbs chicken thighs
  • Salt to taste
  • Corn tortillas
  • 1 ½ cups shredded Oaxaca or mozzarella cheese
  • Fresh cilantro, diced onion, and lime for garnish

Instructions

1. Toast dried chiles in a skillet until fragrant.

2. Soak chiles in hot water for 10 minutes.

3. Blend soaked chiles with onion, garlic, vinegar, spices, and broth until smooth.

4. Marinate chicken with sauce for at least 1 hour.

5. Simmer chicken with sauce and broth for 40–60 minutes.

6. Shred chicken and return to sauce. Simmer 10 more minutes.

7. Dip tortillas in consommé, fill with chicken and cheese, fold and fry.

8. Serve with garnishes and small bowls of consommé for dipping.

Notes

Chicken thighs are best for juiciness.

Leftover consommé can be frozen.

Use Oaxaca cheese for authentic melt.

Great for meal prep.

Nutrition

Find it online: https://moreana.org/birria-chicken-tacos-recipe-thats-bold-juicy-and-totally-crave-worthy/