Rich, flavorful, and packed with spice, these crispy birria tacos are made with tender, slow-simmered chicken and served with a side of consomé for dipping.
https://www.youtube.com/shorts/87vPjie7vzk
Ingredients
For the Chicken Birria:
🌶️ Dried guajillo peppers
🌶️ Dried ancho peppers
🌶️ Chipotle peppers in adobo
🍅 Roma tomatoes
🧄 Garlic cloves
🧅 Onion
🥩 Boneless chicken breast or thighs
🫒 Olive oil
🧂 Salt
🫚 Ground cumin
🌿 Dried oregano
🫙 Vinegar
🫗 Chicken broth
For the Tacos:
🌮 Corn tortillas
🧈 Butter or oil for frying
🧀 Shredded Oaxaca or mozzarella cheese
🌿 Chopped cilantro
🧅 Diced white onion
Equipment
• Blender
• Large pot
• Skillet
• Strainer
• Tongs
Prep Time
• 20 minutes
Calories & Macros (per taco)
• Calories: ~250 kcal
• Protein: ~15g
• Carbs: ~20g
• Fat: ~12g
Instructions
1. Prepare the Birria Sauce
o Remove seeds from the dried peppers and soak them in hot water until softened.
o Blend the soaked peppers with tomatoes, garlic, onion, cumin, oregano, vinegar, and chicken broth until smooth.
o Strain the sauce to remove solids for a smooth consistency.
2. Cook the Chicken
o Heat oil in a large pot and sear the chicken until golden brown.
o Pour the blended birria sauce over the chicken, add more broth if needed, and simmer for 45-60 minutes until the chicken is tender.
o Shred the cooked chicken and mix it back into the sauce.
3. Assemble the Tacos
o Heat a skillet and dip each tortilla into the birria broth before placing it in the skillet.
o Add shredded chicken and cheese to one side of the tortilla and fold it over.
o Cook until crispy, flipping once to ensure even browning.
4. Serve & Enjoy
o Garnish with chopped cilantro and diced onion.
o Serve with a side of consomé (strained birria broth) for dipping.
Cooking and Serving Tips
• Use chicken thighs for juicier meat.
• If the birria sauce is too thick, add more broth to adjust consistency.
• For extra crispiness, press the tacos down with a spatula while frying.