Chicken Birria Tacos Recipe
Savory and crispy Chicken Birria Tacos served with rich consommé for dipping.
Prep Time 30 minutes mins
Cook Time 1 hour hr
1 hour hr 30 minutes mins
Total Time 3 hours hrs
Course Main Course
Cuisine mexico
For the Adobo Sauce:
- 4 dried guajillo chiliesx
- 2 dried ancho chilies
- 2 dried chipotle chilies
- 4 garlic cloves
- 1 medium onion, quartered
- 2 roma tomatoesx
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 cup apple cider vinegar
- 2 cup chicken broth
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp vegetable oil
- Salt and pepper to taste
For the Tacos:
- Corn tortillas
- 1 cup shredded mozzarella or Oaxaca cheese
- Fresh cilantro, chopped
- Diced onions
- Lime wedges
- Consommé (reserved cooking liquid)
Prepare the Chilies: Remove stems and seeds from the dried chilies. Soak them in hot water for 15 minutes until softened. Make the Adobo Sauce: In a blender, combine soaked chilies, garlic, onion, tomatoes, cumin, oregano, cinnamon, vinegar, and chicken broth. Blend until smooth. Strain if necessary. Cook the Chicken: Season the chicken thighs with salt and pepper. Heat oil in a large pot over medium heat. Sear the chicken until golden brown on both sides. Simmer: Pour the adobo sauce over the chicken. Add additional chicken broth if needed to cover the chicken. Simmer on low heat for 1.5 hours, stirring occasionally. Remove chicken and shred it. Reserve the cooking liquid as consommé. Assemble the Tacos: Dip tortillas in the consommé, then cook them on a hot skillet. Sprinkle cheese on one side, add shredded chicken, and fold the tortilla. Cook until crispy. Serve: Garnish with cilantro and onions. Serve with lime wedges and a side of consommé for dipping.
- Adjust the spice level by adding more or fewer chipotle chilies.
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Use a slow cooker for a hands-off cooking option.
Keyword Chicken Birria Tacos recipe