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Chicken Birria Tacos

Succulent chicken birria tacos are the ULTIMATE tacos. Served with a rich consommé for dipping, they are absolutely irresistible.

Prep Time
20 mins
Total Time
20 mins
Servings: 6
Calories: 475 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

For the Birria
  • 1 onion halved
  • 1 whole garlic bulb halved
  • 1 carrot roughly chopped
  • 1 celery stalk roughly chopped
  • 5 bay leaves
  • 6 Guajillo chiles/chillies Stems cut off.
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 kg (2lb) chicken I used boneless chicken thighs but you can make this recipe with bone-in chicken thighs/pieces or even a whole chicken.
  • 4 cups chicken broth/stock
  • Pinch of sugar.
For the tacos
  • 18 flour tortillas
  • 4 cups cheese grated
  • 1 onion finely diced
  • Fresh cilantro/coriander.
  • Fresh jalapeños.
  • Lime wedges.

Instructions

    Cup of Yum
  1. Combine the chicken with all the vegetables, chiles/chillies and spices in a large Dutch oven or pot and set over medium-high heat.
  2. Bring to a boil then reduce the heat, cover with a lid and allow to simmer for 30 minutes then pull out the chillies and add to a blender with 2 cups of the broth, blend until smooth then pour back into the pot.
  3. Cook for another 45 minutes to 1 hour until the meat is tender and can be pulled apart easily. If using a whole chicken, you might need to let it braise for longer. 
  4. Pull the chicken out and shred with two forks. Pass the broth through a strainer and discard the vegetables. Reserve the broth and add a cup of stock if it's reduced and thickened too much. 
  5. To make the tacos, dip the tortillas quickly into the broth then place in a large, nonstick frying pan or cast iron skillet set over low heat.
  6. Add the shredded chicken, cheese and finely diced onion then fold over and cook for 1-2 minutes per side until the cheese has melted.
  7. Remove and serve with the consommé/birria sauce topped with fresh cilantro/coriander and jalapeños. 

Notes

  • If you can't find Guajillos, use Ancho chiles or another dried Chile. Chipotle peppers in adobo sauce can be used too but aren't as authentic.
  • If you can't find Guajillos, use Ancho chiles or another dried Chile. Chipotle peppers in adobo sauce can be used too but aren't as authentic.

Nutrition Information

Calories 475kcal (24%) Carbohydrates 24g (8%) Protein 50g (100%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 140mg (47%) Sodium 1489mg (62%) Potassium 922mg (26%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2107IU (42%) Vitamin C 5mg (6%) Calcium 326mg (33%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 475

% Daily Value*

Calories 475kcal 24%
Carbohydrates 24g 8%
Protein 50g 100%
Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.02g 1%
Cholesterol 140mg 47%
Sodium 1489mg 62%
Potassium 922mg 20%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 2107IU 42%
Vitamin C 5mg 6%
Calcium 326mg 33%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.