Description
These juicy, flavorful Chicken Birria Tacos are slow-cooked in a rich, spiced broth and served with crispy tortillas dipped in consommé. A delicious twist on a classic!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 cups chicken broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 chipotle pepper in adobo
- 1 tsp Mexican oregano
- 1 tsp cumin
- ½ tsp cinnamon
- 2 bay leaves
- 1 tbsp apple cider vinegar
- Salt & pepper to taste
- 12 corn tortillas
- 1½ cups shredded Oaxaca or mozzarella cheese
- Chopped cilantro, diced onions, and lime wedges for serving
Instructions
- Toast dried chiles in a dry skillet until fragrant, then soak in hot water for 10 minutes.
- Blend soaked chiles with chicken broth, onion, garlic, chipotle, oregano, cumin, cinnamon, vinegar, salt, and pepper until smooth.
- Pour sauce over chicken in a pot. Add bay leaves and simmer for 1½ hours until chicken is tender.
- Shred chicken and return it to the broth.
- Heat a skillet, dip tortillas in the consommé, and cook until slightly crispy.
- Fill each tortilla with shredded chicken and cheese, fold, and cook until golden and melty.
- Serve with consommé for dipping, topped with cilantro and onions.
Notes
- For extra flavor, cook in a slow cooker on low for 6 hours.
- Substitute beef or pork for a different twist.
- Serve with radishes and pickled onions for a fresh contrast.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 280
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g