Chicken Birria Tacos
Crispy, cheesy chicken birria tacos with juicy shredded chicken and a rich chile consomé for dipping. Easy birria de pollo in about one hour.
Published: Jul 31, 2025 | by Ilyas Siaghy
Introduction
The first time I made birria tacos at home, I had one of those cravings that just wouldn’t go away. I wanted something cheesy, messy, and full of flavor, but I didn’t want to spend the whole day cooking. I had some chicken in the fridge and a few dried chiles in the pantry, so I decided to give Chicken Birria Tacos a try.
I remember standing in the kitchen dipping each tortilla into the rich, reddish consommé before placing it in the hot skillet. The moment the tortilla hit the pan, everything started to smell incredible. I added the shredded chicken, plenty of cheese, folded the tacos, and waited for the edges to turn golden and crispy. Of course, I couldn’t resist dipping the first taco straight into the warm birria broth. It was messy, a little too hot, and completely worth it.
Since then, these Chicken Birria Tacos have become one of those meals I make when I want something that feels like a weekend treat without making cooking unnecessarily complicated. I usually pile them onto a plate with fresh cilantro, diced onion, lime wedges, and plenty of consommé for dipping. If you love juicy chicken, crispy tortillas, and melted cheese, you’re going to want to get these on the table.
Ingredients for Chicken Birria Tacos
For the Chicken Birria:
- 2 lbs boneless, skinless chicken thighs (about 6-8 thighs)
- 1 medium white onion, quartered
- 6 garlic cloves, peeled
- 2 bay leaves
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried chipotle chile (optional, for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano if available)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- 1 teaspoon salt, plus more to taste
- 3 cups chicken broth (low-sodium preferred)
- 2 tablespoons apple cider vinegar
- 1 tablespoon tomato paste
For Assembling the Tacos:
- 16-20 corn tortillas (small street taco size)
- 2 cups shredded Oaxaca cheese or mozzarella
- ½ cup finely diced white onion
- ½ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Vegetable oil for pan-frying
Optional Toppings:
- Sliced radishes
- Pickled jalapeños
- Mexican crema or sour cream
- Your favorite salsa
Tools You’ll Need
- Dutch Oven or Large Heavy-Bottomed Pot: The birria consommé simmers for 25–30 minutes in this pot and the chicken braises directly in the chile sauce, a Dutch oven’s heat retention keeps the braise at a steady, gentle simmer that’s impossible to achieve in a thin-walled pot, and it goes from stovetop to oven if you want the slow-cook variation.
- High-Powered Blender: You’re blending rehydrated dried chiles, whole garlic cloves, quartered onion, and whole spices into a completely smooth birria base — a weak blender will leave it grainy and uneven. A high-powered blender achieves that silky, deep-red sauce that makes this recipe taste like a taqueria, not a home kitchen.
- Cast Iron Griddle or Large Skillet: Dipping tortillas in consommé and crisping them on a cast iron surface is what gives birria tacos their signature golden, slightly crunchy shell, the same technique used in every taqueria. Cast iron holds the heat needed to crisp multiple tacos simultaneously without cooling down between batches.
How to Make Chicken Birria Tacos (Step by Step)
Step 1: Prepare the Chile Sauce
- Start by heating a dry skillet over medium heat. Toast the dried guajillo and ancho chiles for about 30 seconds per side until fragrant, you’ll smell an amazing aroma, but don’t let them burn! This step deepens their flavor significantly.
- Transfer the toasted chiles to a bowl and cover them with boiling water. Let them soak for 10-15 minutes until softened. While they’re soaking, get your other ingredients ready.
Important: Don’t skip removing the stems and seeds from the chiles. The seeds can make your birria bitter and overly spicy.
Step 2: Blend the Birria Base
- Add the softened chiles and all aromatics to a high-powered blender and blend until completely smooth, a weak blender leaves the sauce grainy and uneven, which affects both the flavor and the final consommé clarity.
- Pour in 1 cup of the chicken broth and blend until completely smooth, this should take about 1-2 minutes. The mixture should be pourable but thick, like a smoothie. If it’s too thick, add a splash of that reserved chile soaking liquid.
Step 3: Cook the Chicken Birria
- Heat a large pot or Dutch oven over medium-high heat, the heavy base prevents the concentrated chile mixture from scorching during those first critical minutes.
- Add the chicken thighs, remaining chicken broth, bay leaves, and 1 teaspoon of salt. Bring everything to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 25-30 minutes until the chicken is tender and cooked through (internal temperature of 165°F).
Step 4: Shred and Return the Chicken
- Remove the chicken thighs from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. This should be easy, the chicken will practically fall apart.
- Return the shredded chicken to the pot with the consommé. Taste and adjust seasoning with more salt if needed. Let it simmer for another 5 minutes so the chicken absorbs all that incredible flavor. Remove the bay leaves.
Pro Tip: The longer the shredded chicken sits in the consommé, the more flavorful it becomes. If you have time, let it rest for 10-15 minutes before assembling tacos.
Step 5: Assemble the Birria Tacos
- Heat a large skillet or cast iron griddle over medium heat (cast iron holds steady heat across the whole surface so you can crisp multiple tacos at once without the temperature dropping between batches). Using tongs, dip a corn tortilla into the top layer of the consommé (where the flavorful oils float) and place it on the hot skillet.
- Immediately add a generous handful of shredded cheese to one half of the tortilla, followed by a scoop of the birria chicken. Fold the tortilla in half and press gently with a spatula.
- Cook for 2-3 minutes per side until the cheese is melted and the tortilla is crispy and golden with beautiful char marks. The edges should be crispy while the inside stays tender and cheesy.
Pro Tip: Set up a taco assembly line! One person can dip and fill while another cooks. You’ll have dinner on the table in 15 minutes.
Step 6: Serve with Consommé
Pour the remaining consommé into small bowls for dipping. Arrange your crispy birria tacos on a platter and garnish with diced onion, fresh cilantro, and lime wedges.
Looking for the perfect side to serve with these tacos? This Mexican corn recipe with canned corn is quick, creamy, and made to go with enchiladas.
Pro Tips for the Best Chicken Birria Tacos
Don’t skip toasting the chiles
It only takes about a minute, but it makes a huge difference. Toasting brings out the natural oils in the dried chiles and gives the birria that deep, smoky flavor you want.
Go with chicken thighs
Thighs stay juicy and tender even after simmering. You can use chicken breasts, but they’re more likely to dry out if you’re not careful.
Remember: fat equals flavor
Resist the urge to skim the fat off the consommé. That layer of richness is what helps the tortillas crisp up and gives the broth its signature flavor.
Double-dip your tortillas
For extra crispy tacos, dip the tortilla in the consommé, lay it in the pan empty for about 30 seconds, then add the filling. This little step makes a big difference.
Adjust the heat to your taste
If you’re sensitive to spice, use fewer chipotles or remove the seeds from the chiles. You’ll still get great flavor without the burn.
Ingredient Substitutions
- Can’t Find Guajillo Chiles? Use 3 dried ancho chiles total, though the flavor will be slightly sweeter and less complex.
- No Oaxaca cheese available locally? Whole-milk mozzarella is the best substitute, but if you can find Oaxaca cheese online, the stringy, pull-apart melt is worth it.
- Chicken Breast Preference? Use 2 lbs boneless breasts but reduce cooking time to 20 minutes and watch carefully to prevent drying.
Make It Spicier: Add 1-2 additional chipotle chiles or include jalapeños in the blending step.
Storage & Reheating Instructions
Storing Leftover Birria:
The chicken and consommé actually taste even better the next day as the flavors continue to develop!
- Refrigerator: Store the chicken birria and consommé together in an airtight container for up to 4 days. Keep assembled tacos and fresh toppings separate.
- Freezer: The chicken and consommé freeze beautifully for up to 3 months. Portion into freezer-safe containers, leaving 1 inch of headspace for expansion.
How to Reheat:
- Stovetop (Best Method): Reheat the chicken and consommé together in a pot over medium heat until warmed through, about 10 minutes from refrigerated or 20 minutes from frozen.
- Microwave: Heat in a covered microwave-safe bowl in 1-minute intervals, stirring between, until hot.
- Tacos: Don’t assemble tacos ahead of time, they’ll get soggy. Instead, store components separately and assemble fresh tacos when ready to eat.
How to Serve Chicken Birria Tacos
Serving chicken birria tacos is really about the experience it should feel fun, a little messy, and full of bold flavor, just like your favorite street taco spot. Lay the crispy, golden tacos out on a big platter or wooden board, then pour the rich birria consommé into small bowls for dipping. That dunk-in-the-broth moment is what makes birria tacos so irresistible.
Set up a simple toppings bar so everyone can build their tacos their way. Diced white onion, fresh cilantro, lime wedges, sliced radishes, and a couple of salsas are perfect. If you’re serving guests, it’s worth showing them the “right” way to eat birria, dip each bite of taco into the warm consommé before taking a bite to soak up all those savory spices.
Round out the meal with classic sides like cilantro-lime rice, refried beans, or Mexican street corn for a full, satisfying spread. And don’t skimp on napkins, these tacos are gloriously juicy. For parties, keep the consommé warm in a slow cooker and the tacos hot on a griddle so everyone can assemble them fresh. It keeps everything at the right temperature and turns dinner into a memorable, hands-on taco night.
Pairing Suggestions and Menu Ideas
Chicken Birria Tacos FAQs
What’s the difference between birria tacos and regular tacos?
Birria tacos are all about the consommé. The chicken is slow-cooked in a deeply seasoned broth, and the tortillas are dipped into that same broth before hitting the skillet. That’s what gives them those crispy edges and bold flavor, plus the extra broth on the side for dipping. Regular tacos don’t usually have that dipped-and-fried step or a consommé to go with them.
Can I use chicken breast instead of thighs?
You can, but thighs really are the better choice. They have more fat, which keeps the meat juicy and adds richness to the broth. If you do use chicken breast, shorten the cooking time to about 20 minutes and keep an eye on it so it doesn’t dry out. Adding a tablespoon or two of olive oil to the broth can also help boost flavor.
Where can I find guajillo and ancho chiles?
Check the international or Hispanic foods aisle at most larger grocery stores. Mexican markets usually have the best variety and prices. You can also order dried guajillo and ancho chiles online, whole dried chiles give you dramatically deeper flavor than chili powder, and they store for months
Can I make chicken birria in a slow cooker or Instant Pot?
Yes, both work great. For a slow cooker, add everything and cook on low for 4–5 hours or high for 2–3 hours. For the Instant Pot, sauté the chile mixture first, add the rest of the ingredients, then pressure cook on high for 15 minutes with a natural release. Either method turns out delicious.
How do I get the tacos extra crispy?
Heat is key. Make sure your skillet is nice and hot before adding the tortillas. Dip just one side of the tortilla into the consommé and place that side down in the pan. Use the fat from the consommé or a light spray of oil, press gently with a spatula, and don’t move them around too much. Let that crispy crust form.
Is this recipe spicy?
It’s generally mild to medium. Guajillo and ancho chiles add lots of flavor without much heat. If you’re sensitive to spice, leave out the chipotle. If you love heat, add an extra chipotle or serve with a spicy salsa on the side. It’s easy to adjust to your taste.
What should I serve with chicken birria tacos?
They’re filling on their own, but they pair well with Mexican rice, refried beans, a light cabbage slaw, chips and guacamole, or a fresh cucumber and jicama salad. And don’t forget lime wedges, those make a big difference.
More Easy Mexican Recipes
- Mexican Rice
- Chicken Enchiladas
- Chicken Fajita Quesadillas
- Fresas Con Crema
- Sopapilla Cheesecake
- Mexican Guacamole Salsa
- Mexican Corn Recipe with Canned Corn
Shop My Kitchen
Easy Chicken Birria Tacos (Birria de Pollo)
Ingredients
Method
- Heat a dry skillet over medium heat. Toast the dried guajillo and ancho chiles for about 30 seconds per side until fragrant. Transfer to a bowl and cover with boiling water. Let soak for 10-15 minutes until softened.
- Drain the softened chiles and add to a blender with quartered onion, garlic cloves, cumin, oregano, cinnamon, black pepper, cloves, tomato paste, and apple cider vinegar. Add 1 cup chicken broth and blend until completely smooth, about 1-2 minutes.
- Pour the blended chile mixture into a large pot or Dutch oven over medium-high heat. Cook for 3-4 minutes, stirring constantly, to concentrate the flavors.
- Add chicken thighs, remaining 2 cups chicken broth, bay leaves, and 1 teaspoon salt to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 25-30 minutes until chicken reaches 165°F internal temperature.
- Remove chicken from pot and shred using two forks. Return shredded chicken to the pot with the consommé. Let simmer for 5 more minutes. Remove bay leaves. Taste and adjust seasoning with salt if needed.
- Heat a large skillet or griddle over medium heat. Dip a corn tortilla into the top layer of consommé and place on the hot skillet. Add shredded cheese to one half, followed by birria chicken. Fold in half and press gently.
- Cook tacos for 2-3 minutes per side until cheese is melted and tortilla is crispy and golden with char marks. Repeat with remaining tortillas and filling.
- Arrange crispy tacos on a platter. Pour remaining consommé into small bowls for dipping. Garnish tacos with diced onion, fresh cilantro, and lime wedges. Serve immediately.
These chicken birria tacos completely blew me away. I was a little intimidated at first, but the recipe broke everything down so clearly that it was actually fun to make. The broth was rich, smoky, and full of flavor, and the chicken turned out unbelievably tender after simmering. Dipping the tortillas in the consommé before pan-frying made such a difference crispy, juicy, and messy in the best way. My kitchen smelled amazing, and everyone went back for seconds. This is one of those recipes that feels special but is still totally doable at home. Definitely a repeat in our house.