Slow-braised in a homemade dried chile sauce and pulled until perfectly shredded, this Chicken Birria is everything a great taco should be. The tortillas get dipped in the chile-infused cooking fat before hitting a hot skillet, creating that signature crispy, russet-colored shell that birria is famous for.

Pull them off the skillet, load them up with fresh onion and cilantro, and dunk the whole thing into a steaming bowl of consomé. Once you make these, there’s no going back.

Variations & Substitutions

If you can’t track down guajillo or ancho chiles at your local grocery store, check a Latin market or order them online — they’re worth finding. In a pinch, you can swap them for 2 tablespoons of pasilla chile powder mixed with a little smoked paprika.

For the cheese, Oaxaca is ideal, but Monterey Jack or even a good mozzarella works great. Bone-in chicken thighs deliver the most flavor, but boneless thighs cut the cooking time down by about 30 minutes if you’re short on time.

Tips & Tricks for Perfect Results

Do not skip toasting the dried chiles — it takes less than two minutes and it completely transforms the depth of flavor in your consomé. Charring the tomatoes and onion in a dry skillet adds a subtle smokiness that makes a big difference too.

When dipping tortillas in the chile fat before frying, make sure your skillet is hot enough so they sizzle immediately and crisp up instead of getting soggy. Finally, shred the chicken while it’s still warm — it pulls apart effortlessly and absorbs the remaining chile sauce much better.

Serving Suggestions

These tacos are great served alongside a bowl of Mexican red rice and refried beans to round out the meal. Set up a simple topping bar with diced white onion, fresh cilantro, sliced radishes, and a variety of hot sauces so everyone can customize their plate.

A pitcher of agua fresca or a cold horchata pairs well with the rich, smoky flavors. For a full spread, a simple shredded cabbage slaw with lime dressing adds a fresh, crunchy contrast to the richness of the braised chicken and crispy tortillas.

Equipment Needed

Having the right tools on hand makes this recipe run smoothly from start to finish.

Large Dutch oven or heavy-bottomed pot (at least 5-quart)
Blender (high-powered preferred)
Fine mesh strainer
Large skillet or griddle for frying tacos
Two forks or bear claw shredders for pulling the chicken
Tongs
Ladle for the consomé
Cutting board and sharp chef’s knife
Shallow bowl or plate for dipping tortillas in chile fat

Prep Ahead Tips

The entire braised chicken and consomé can be made up to 3 days ahead and stored separately in the refrigerator. When the consomé chills, the fat will solidify on top, making it super easy to scoop off and save for frying the tortillas later.

You can shred the chicken ahead of time and store it submerged in a little consomé to keep it moist. On taco night, all you need to do is reheat everything and spend 10 minutes frying up fresh, crispy tacos.

Budget Tips

Bone-in, skin-on chicken thighs are one of the most affordable cuts you can buy, and they deliver incredible flavor for the price. Dried chiles are inexpensive and typically sold in larger bags, so you’ll have plenty leftover for future batches. Skip pre-shredded cheese and buy a block to shred yourself.

Buying your fresh produce at a local Latin market versus a standard grocery store can also save you a noticeable amount, especially on tomatoes, onions, and limes when you’re shopping for a crowd.

Storage & Reheating

Store the shredded chicken and consomé separately in airtight containers in the refrigerator for up to 4 days. The consomé deepens in flavor as it sits, so leftovers taste even better the next day. To reheat the chicken, warm it gently in a small saucepan with a splash of consomé over medium-low heat to keep it moist.

For the consomé, reheat it in a saucepan until steaming. Both the chicken and consomé freeze well for up to 3 months. Thaw overnight in the refrigerator and assemble fresh tacos whenever the craving strikes.

Prep Time:20

Cook Time:2 30

Ingredients

For the Chicken:

2 lbs bone-in skin-on chicken thighs
3 dried guajillo chiles stems and seeds removed
2 dried ancho chiles stems and seeds removed
1 dried chipotle chile stems and seeds removed
4 Roma tomatoes halved
1 medium white onion quartered (plus extra for serving)
6 garlic cloves
2 cups chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon black pepper
1 teaspoon salt
2 tablespoons apple cider vinegar
2 bay leaves
1 tablespoon vegetable oil

For the Tacos:

8 corn tortillas
2 cups shredded Oaxaca cheese or Monterey Jack
Fresh cilantro chopped
Diced white onion
Lime wedges
Salsa verde or your favorite hot sauce

Instructions

Heat a dry skillet over medium heat. Toast the guajillo, ancho, and chipotle chiles for about 30 seconds per side until fragrant — keep them moving so they don’t burn. Transfer them to a bowl and cover with boiling water. Let them soak for 20 minutes until soft.
While the chiles soak, char your tomatoes, onion, and garlic in that same dry skillet over medium-high heat for 5–7 minutes, turning occasionally, until they get some nice dark spots.
Drain the soaked chiles and add them to a blender along with the charred tomatoes, onion, and garlic. Pour in 1 cup of chicken broth, the apple cider vinegar, oregano, cumin, cinnamon, cloves, black pepper, and salt. Blend until completely smooth. Strain the sauce through a fine mesh strainer and set aside.
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season your chicken thighs with salt and pepper, then sear them skin-side down for 4–5 minutes until golden. Flip and cook another 3 minutes. Remove and set aside.
Pour the blended chile sauce into the same pot and cook for 3–4 minutes, stirring frequently. Add the remaining cup of chicken broth and the bay leaves, then nestle the chicken back in. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes until the chicken is fall-off-the-bone tender.
Remove the chicken from the pot, discard the bones and skin, and shred the meat with two forks. Skim any excess fat off the top of the consomé — but save about ¼ cup of that flavorful fat on the side because you’ll need it for frying. Keep the consomé warm for dipping.
Heat a skillet or griddle over medium heat. Dip each corn tortilla in the reserved chile fat to coat both sides, then lay it flat on the skillet. Add a handful of cheese to one half, then pile on some shredded chicken. Fold the tortilla over and cook 2–3 minutes per side until crispy and the cheese has melted.
Plate your tacos with chopped onion, fresh cilantro, lime wedges, and a bowl of hot consomé on the side for dipping. Spoon some salsa verde over the top and enjoy immediately!

Servings: