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Chicken Birria Tacos

Chicken birria tacos with crispy fried tortillas dipped in vibrant red consomé and stuffed with shredded chicken. The chiles are toasted, blended into a smooth sauce, then simmered until the chicken turns very tender for a rich, dipping-friendly consomé.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 3 lb boneless skinless chicken thighs Use thighs for juicier shredded chicken.
Chiles
  • 6 dried guajillo chiles Seed before soaking.
  • 3 dried ancho chiles Seed before soaking.
  • 2 dried chipotle chiles Leave whole for blending; adjust if you want less heat.
Aromatics and spices
  • 1 onion Quarter for blending.
  • 1 head garlic Crush before blending.
  • 2 tbsp apple cider vinegar Adds tang to the chile sauce.
  • 1 tbsp cumin Ground cumin.
  • 1 tsp oregano Dried oregano.
  • 2 tbsp olive oil Used to cook the sauce and crisp tortillas.
  • 6 cups chicken broth For braising and consomé body.
  • 12 corn tortillas Warm before frying so they crisp without breaking.
For frying and topping
  • 1 Oil for frying Use enough to shallow-fry tortillas.
  • 1 Shredded cheese Melt-friendly topping.
  • 1 diced onion For freshness and crunch.
  • 1 cilantro Chopped for garnish.
Seasoning
  • 1 Salt and pepper to taste Season the braise and sauce as needed.

Equipment

  • 1 Dutch oven
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Toast and soak the chiles
  1. Toast the dried guajillo chiles, ancho chiles, and chipotle chiles in a dry skillet over medium heat for 30-60 seconds until fragrant. Add them to hot water and soak for 10 minutes so they soften visibly.
Blend the red chile sauce
  1. Blend the softened chiles with the onion, garlic, apple cider vinegar, cumin, oregano, and 1 cup of the soaking liquid until fully smooth. Stop and scrape the blender so no chile bits remain.
Simmer the birria
  1. Strain the sauce and cook it in a large pot with olive oil over medium heat for 5 minutes. Add the chicken thighs and chicken broth, then bring to a simmer and ensure small bubbles break at the surface.
  2. Cook uncovered for 60 minutes until the chicken is very tender and easily shreds. You should see active simmering with the sauce darken to a deep red.
Fry tortillas and assemble dipped tacos
  1. Remove the chicken and shred it in the pot until strands are ready to fill tacos. Strain the consomé into a serving bowl and keep it hot so steam rises when you dip.
  2. Heat oil in a cast iron skillet over medium-high heat and fry corn tortillas until crispy and lightly blistered, about 30-60 seconds per side. Dip each fried tortilla into the consomé, fill with shredded chicken, and top with shredded cheese, diced onion, and cilantro.
  3. Serve immediately with a cup of consomé for dipping. Keep the bowl covered between dips to maintain visible steam.

Notes

Pro tip: Strain the consomé after simmering so the red chile flavor is smooth and coats the tortillas evenly. Refrigerate leftovers in separate containers for up to 3 days; reheat consomé on the stove until steaming and crisp the tortillas again if you can. Freezing is yes for the consomé (up to 3 months), but tortillas and toppings are best fresh. For a dairy-light swap, use queso fresco or skip shredded cheese and add extra diced onion and cilantro.