Birria tacos took over TikTok for good reason.
Chicken birria is the faster, cheaper cousin of traditional beef birria. Shredded chicken swims in a smoky, spicy chile broth. You dip the tacos in that broth (called consommé). Then you cry happy tears.
Step-by-Step Instructions
Toast the Chiles
Toast dried chiles in a dry skillet for 30 seconds per side until fragrant. Don’t burn them (or they get bitter).
Blend the Sauce
Add toasted chiles, garlic, onion, tomatoes, cumin, oregano, vinegar, and 1 cup broth to a blender. Blend until smooth.
Simmer the Chicken
Pour sauce into a pot or slow cooker. Add remaining broth and chicken.
Simmer on stovetop for 45 minutes (or low in slow cooker for 4 hours) until chicken is falling apart.
Shred and Strain
Remove chicken. Shred with two forks.
Strain the remaining broth (consommé) into a bowl. Skim off some fat for frying tacos.
Crisp the Tacos
Dip a tortilla in the consommé fat. Place in a hot skillet.
Add shredded chicken, cheese, onion, cilantro. Fold in half.
Cook 2 minutes per side until crispy. Serve with warm consommé for dipping.
Summary
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Yield: 6-8 servings (lots of tacos)
Difficulty: Medium (worth it)
Storage Notes
Fridge:
Keep chicken and consommé separate for 4 days. They get more flavorful overnight.
Freezer:
Freeze shredded chicken and consommé in separate containers for 3 months.
Reheat:
Warm consommé on stovetop. Reheat chicken in a skillet or microwave.
Pro Tip:
- Leftover consommé is incredible for sipping like soup or cooking rice in it.
