Easy Chicken Birria Tacos (Birria de Pollo)
Crispy, cheesy chicken birria tacos with juicy shredded chicken and a rich chile consomé for dipping. Easy birria de pollo in about 1 hour. Get the recipe!
Ingredients
- 2 lbs boneless skinless chicken thighs (6-8 thighs)
- 3 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 1 dried chipotle chile (optional)
- 1 medium white onion quartered
- 6 garlic cloves peeled
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¼ tsp ground cloves
- 1 tsp salt plus more to taste
- 3 cups chicken broth (low-sodium)
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 16-20 small corn tortillas
- 2 cups shredded Oaxaca cheese or mozzarella
- ½ cup finely diced white onion (for topping)
- ½ cup fresh cilantro chopped
- 2 limes cut into wedges
- Vegetable oil for pan-frying
Instructions
Toast and Soak the Chiles
- 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.
Blend the Birria Sauce
- 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.
Cook the Sauce
- 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.
Simmer the Chicken
- 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.
Shred and Return the Chicken
- 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.
Assemble the Tacos
- 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 Until Crispy
- 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.
Serve
- 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.