How to Make Amazing Chicken Birria Tacos at Home

If you’ve ever experienced the pure joy of a beef birria taco—that crispy, cheesy, saucy, glorious creation—you know it’s a top-tier food experience.

This recipe is all about building a rich, complex, and deeply flavorful chile broth. We’ll be using a blend of dried Mexican chiles to create a savory, smoky, and fragrant consomé.

We’ll then slow-cook chicken thighs in this amazing liquid until they are so tender they fall apart with the nudge of a fork. The final step—dipping the tortillas in the broth and frying them until crispy—is what makes these tacos truly unforgettable.

This is a fun, multi-step recipe that is well worth the effort. Let’s get our chiles toasting and create a truly spectacular taco night.

Quick Recipe Snapshot

Here’s a quick look at the timeline for this incredibly flavorful and comforting meal.

Ingredients

The soul of this dish comes from a blend of authentic dried chiles and aromatic spices.

For the Birria Consomé and Chicken:

• Boneless, Skinless Chicken Thighs: 2.5 – 3 lbs. Thighs are essential as they stay moist and shred beautifully.
• Dried Chiles:
  • Guajillo Chiles: 5-6, stemmed and seeded. These provide a mild, fruity base.
  • Ancho Chiles: 2-3, stemmed and seeded. These add a smoky, raisin-like sweetness.
  • Chiles de Árbol: 2-4, stemmed. These are for heat; use more or less to your preference.
• Aromatics:
  • White Onion: 1, quartered.
  • Garlic: 5-6 cloves.
  • Roma Tomatoes: 2, halved.
• Spices:
  • Cinnamon Stick: 1 small (2-inch) piece.
  • Bay Leaves: 2.
  • Whole Cloves: 4.
  • Black Peppercorns: ½ tsp.
  • Dried Oregano: 1 tsp.
• Chicken Broth: 6-8 cups, low-sodium.
• Apple Cider Vinegar: 2 tbsp.

For Assembling the Tacos:

• Corn Tortillas: 12-16.
• Oaxaca or Mozzarella Cheese: 2-3 cups, shredded.
• For Serving: Finely chopped white onion, fresh cilantro, and lime wedges.

The Flavor Architects A Look at the Ingredients

• Guajillo & Ancho Chiles: This pair forms the foundation of the birria sauce. Guajillos provide a bright, tangy flavor with a mild heat and a brilliant red color. Anchos are dried poblano peppers and they contribute a deep, smoky, almost raisin-like sweetness and a dark color.
• Chiles de Árbol: These small, potent chiles are purely for heat. They have a clean, fiery kick that you can adjust by adding more or fewer to the broth.
• Cinnamon, Clove, & Bay Leaf: This trio of warm, aromatic spices adds a traditional, complex background flavor to the consomé that is essential to the authentic birria taste.
• Oaxaca Cheese: This is a traditional Mexican melting cheese, similar to mozzarella. It has a mild, milky flavor and a fantastic “cheese pull” when melted, making it perfect for these crispy tacos.

Essential Tools

This recipe uses a few key pieces of equipment for the best results.

• Large Dutch oven or heavy-bottomed pot
• Blender (a high-speed blender is best)
• Fine-mesh strainer
• Large skillet or griddle (cast-iron is perfect)
• Tongs and a wide spatula

Cooking Instructions

This incredible taco experience is a rewarding process of building a flavorful broth and creating a perfectly crispy shell.

Step 1: Toast and Rehydrate the Chiles

The first step is to awaken the flavor of your dried chiles. Heat a dry skillet over medium heat.

Working in batches, toast the stemmed and seeded guajillo and ancho chiles for about 30 seconds per side, until they become fragrant and slightly pliable.

Toast the smaller chiles de árbol for just 10-15 seconds. Be careful not to let them burn, or they will become bitter. Place the toasted chiles in a bowl and cover them with very hot water. Let them soak for 20-30 minutes to rehydrate and soften completely.

Step 2: Create the Birria Sauce Base

In your large Dutch oven, heat a little oil over medium-high heat. Add the quartered onion, halved tomatoes, and garlic cloves. Cook, turning occasionally, for 5-7 minutes, until they are softened and have some nice charred spots.

To this pot, add the chicken broth, cinnamon stick, bay leaves, cloves, peppercorns, and oregano.

Drain the now-softened chiles from their soaking water and add them to the pot as well. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.

Step 3: Blend the Sauce and Cook the Chicken

Carefully transfer the contents of the pot (the chiles, tomatoes, onions, garlic, and spices, along with about 2 cups of the broth) to a blender.

Add the apple cider vinegar. Blend on high until the sauce is completely smooth and vibrant. Place a fine-mesh strainer over your Dutch oven and pour the blended sauce through it, pressing on the solids with a spatula to extract all the liquid.

Discard the solids left in the strainer. Add the chicken thighs to this smooth, fragrant broth in the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, until the chicken is fall-apart tender.

Step 4: Shred Chicken and Assemble Tacos

Remove the cooked chicken thighs to a bowl and shred the meat with two forks. Skim any excess fat from the surface of the consomé in the pot; this seasoned fat is perfect for frying the tacos.

To assemble, heat a large skillet over medium heat. Dip a corn tortilla completely into the consomé, coating both sides. Place the wet tortilla on the hot skillet and let it sizzle. Top one half of the tortilla with a sprinkle of shredded cheese, a portion of the shredded chicken, and a little more cheese.

Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, until the tortilla is crispy and golden-brown and the cheese is melted and gooey. Serve the hot, crispy tacos immediately with a small bowl of the remaining warm consomé on the side for dipping.

Recipe Variations

While classic birria is a masterpiece, you can add your own touches.

• Make it Spicier: For a truly fiery experience, leave the seeds in some of the chiles de árbol or add an extra one or two to the broth.
• Add Different Spices: Some traditional recipes also include spices like cumin or Mexican oregano in the broth. Feel free to add a teaspoon of each for a different flavor profile.
• Slow Cooker Method: You can make the chicken and consomé in a slow cooker. After blending the sauce, add it to your slow cooker with the chicken and cook on LOW for 4-6 hours until the chicken is tender.

Serving Suggestions

Birria tacos are traditionally served very simply to let the rich flavors shine.

• The Classic Garnish: Serve the tacos with small bowls of finely chopped white onion, fresh cilantro, and plenty of lime wedges for squeezing over the top.
• The Consomé: The small bowl of the rich, savory broth for dipping is not optional—it’s an essential part of the experience!
• Pickled Onions: A side of tangy, bright pink pickled red onions provides a wonderful acidic contrast to the rich tacos.

Storage & Reheating Tips

The consomé and chicken are perfect for making ahead.

• Storage: Store the shredded chicken and the consomé in separate airtight containers in the refrigerator for up to 4 days. The flavors will be even better the next day.
• Reheating: Reheat the chicken and consomé gently in a saucepan on the stove. Assemble and fry the tacos fresh whenever you want them for the best crispy texture.

Common Mistakes & Fixes

FAQs

Do I have to use dried chiles? Can I use chili powder?

For the most authentic and deeply flavorful birria, using whole dried chiles is highly recommended.

They provide a complexity that is hard to replicate. In a pinch, you could try substituting with about ½ cup of a high-quality ancho or guajillo chili powder, but the flavor and color will be different.

What is Oaxaca cheese and can I substitute it?

Oaxaca cheese is a semi-hard Mexican cheese that is fantastic for melting. It has a mild, milky flavor and a stringy texture similar to mozzarella or string cheese.

If you can’t find it, a low-moisture mozzarella or a Monterey Jack cheese are both excellent substitutes.

Can I make the consomé and chicken ahead of time?

Yes, absolutely! This is a perfect make-ahead meal. You can prepare the chicken and consomé up to 3 days in advance and store them in the refrigerator.

The flavors will actually deepen and get even better overnight. Then, all you have to do is reheat and fry up your tacos.

Enjoy the Ultimate Taco Experience!

You are now ready to make a batch of incredible chicken birria tacos.

The process is a labor of love, but the reward is a truly spectacular meal, filled with deep, authentic flavor and an amazing combination of textures.

Enjoy dipping those crispy tacos into that rich consomé!