Chicken Birria Tacos

My chicken birria tacos are packed with smoky flavour and much quicker to make than the traditional birria taco. The tender, flavourful chicken is soaked in a rich consomme and crisped up to perfection in a pan.

Ingredients (Makes 12 birria tacos):

• 1kg chicken thighs
• 3 white or brown onions
• 10 cloves of garlic
• 2 tomatoes
• Handful of coriander
• 4 guajillo chilies
• 90g chipotle paste
• 300ml water (for blending)
• 1 teaspoon sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons oregano
• 2 teaspoons smoked paprika
• 2.5 teaspoons coriander powder
• 2.5 teaspoons cumin powder
• 600ml water
• 1 chicken stock cube
• 2 bay leaves
• 1 medium cinnamon stick (or 2 small ones)

Instructions:

1. Prepare the Vegetables
Roughly chop 2 onions, tomatoes, and peel 10 cloves of garlic. Finely dice the remaining onion and coriander, setting them aside to garnish the tacos while frying.

2. Prepare the Consommé
In a pot, heat some oil over high heat. Add the chopped onions and garlic, cooking for 2-3 minutes until they develop some color. Add the tomatoes, guajillo chilies, and 300ml of water. Stir well, then turn off the heat and allow the chilies to soften in the water for 5 minutes.

3. Blend the Sauce
Transfer the mixture to an immersion blender or food processor and blend until smooth. Use a sieve to strain the mixture back into the pot.

4. Sear the Chicken
Heat some oil in a large pot over high heat. Sear the chicken thighs for 2-3 minutes on each side until browned.

5. Cook the Chicken
Pour the strained consommé into the pot with the chicken. Add 600ml water, the chicken stock cube, bay leaves, and cinnamon stick. Bring to a simmer, cover, and cook on low heat for 45 minutes until the chicken is tender.

6. Shred the Chicken
Remove the chicken from the pot, shred it using two forks, and return it to the consommé to soak up the flavors.

7. Assemble the Tacos
Heat tortillas on a pan, then layer mozzarella cheese, shredded chicken, diced onions, and coriander. Add another layer of mozzarella before folding the tortilla in half.

8. Crisp the Tacos
Cook each taco for 2-3 minutes per side until crispy and golden brown.

9. Serve and Enjoy
Serve hot with extra consommé for dipping!

These chicken birria tacos are rich, smoky, and packed with flavour. Enjoy them with a squeeze of lime and not so traditionally some guacamole!

Chicken Birria Tacos

My chicken birria tacos are packed with smoky flavour and much quicker to make than the traditional birria taco. The tender, flavourful chicken is soaked in a rich consomme and crisped up to perfection in a pan.

Print Recipe Pin Recipe

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: Chicken birria tacos

Servings: 4 people

Ingredients

• 1 kg chicken thighs
• 3 white or brown onions
• 10 cloves of garlic
• 2 tomatoes
• Handful of coriander
• 4 guajillo chilies
• 90 g chipotle paste
• 300 ml water for blending
• 1 teaspoon sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons oregano
• 2 teaspoons smoked paprika
• 2.5 teaspoons coriander powder
• 2.5 teaspoons cumin powder
• 600 ml water
• 1 chicken stock cube
• 2 bay leaves
• 1 medium cinnamon stick or 2 small ones

Instructions

Prepare the Vegetables

• Roughly chop 2 onions, tomatoes, and peel 10 cloves of garlic. Finely dice the remaining onion and coriander, setting them aside to garnish the tacos while frying.

Prepare the Consommé

• In a pot, heat some oil over high heat. Add the chopped onions and garlic, cooking for 2-3 minutes until they develop some color. Add the tomatoes, guajillo chilies, and 300ml of water. Stir well, then turn off the heat and allow the chilies to soften in the water for 5 minutes.

Blend the Sauce

• Transfer the mixture to an immersion blender or food processor and blend until smooth. Use a sieve to strain the mixture back into the pot.

Sear the Chicken

• Heat some oil in a large pot over high heat. Sear the chicken thighs for 2-3 minutes on each side until browned.

Cook the Chicken and Consomme

• Pour the strained consommé into the pot with the chicken. Add 600ml water, the chicken stock cube, bay leaves, and cinnamon stick. Bring to a simmer, cover, and cook on low heat for 45 minutes until the chicken is tender.

Shred the Chicken

• Remove the chicken from the pot, shred it using two forks, and return it to the consommé to soak up the flavors.

Assemble the Tacos

• Heat tortillas on a pan, then layer mozzarella cheese, shredded chicken, diced onions, and coriander. Add another layer of mozzarella before folding the tortilla in half.
• Cook each taco for 2-3 minutes per side until crispy and golden brown.

Serve and Enjoy

• Serve hot with extra consommé for dipping!

If you like the look fo this recipe then check out the ones below for some more amazing inspo:

• Chicken Tikka skewers
• Chapli Kebabs
• Chicken Kebabs

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