How to Make a Chicken Birria Tacos Tips & Tricks Taste Amazing
Want restaurant-style Chicken birria tacos without the fuss? Discover the best homemade version bursting with flavor and easy to make.
Ingredients
- Chicken thighs bone-in or boneless
- Guajillo chiles
- Ancho chiles
- Garlic cloves
- White onion
- Roma tomatoes
- Apple cider vinegar
- Chicken broth
- Bay leaves – 2.
- Cumin oregano, smoked paprika, and a hint of cinnamon
- Corn tortillas
- Shredded cheese
- Fresh cilantro chopped onions, and lime wedges
Instructions
Step 1: Prep the Chiles
- Remove the stems and seeds from the dried chiles. Toast them lightly in a dry skillet just 20 seconds per side.
Step 2: Blend the Sauce
- Add the softened chiles, garlic, onion, tomatoes, vinegar, and spices to a blender. Pour in about a cup of broth and blend until smooth.
Step 3: Simmer the Chicken
- In your Dutch oven, heat a tablespoon of oil. Pour in the sauce, let it sizzle for a minute, and then add the remaining broth. Drop in the bay leaves and the chicken.
Step 4: Shred the Chicken
- Once the chicken is tender, take it out and shred it with two forks. Put it back into the sauce to soak up every last bit of that birria flavor.
Step 5: Crisp and Build the Tacos
- Heat a skillet over medium heat. Dip a tortilla into the top layer of the birria broth (that’s where the good oils are). Place it on the skillet, sprinkle cheese, add shredded chicken,
- Step 6: Serve with Style
- Serve with a small bowl of consommé (the birria broth) on the side for dipping. Garnish with cilantro, chopped onion, and a squeeze of lime.
Notes
Nutritional Information
- Calories: 420
- Protein: 35g
- Carbs: 28g
- Fat: 18g
- Fiber: 4g
- Sodium: 680mg
- Sugar: 2g