Chicken Birria Tacos
Tender bone-in chicken thighs simmer in a rich guajillo chile sauce until fall-apart tender, then get shredded, tucked into cheese-filled tortillas, and pan fried until crispy for a homemade take on chicken birria tacos
Equipment
- Large pot
- Blender
- Skillet
- Tongs
- Two forks (for shredding)
Ingredients
- 3 pounds bone in chicken thighs
- 5 dried guajillo chiles
- 1 white onion
- 6 garlic cloves
- 2 tomatoes
- 4 cups chicken broth
- 2 tbsp apple cider vinegar
- 2 tsp Mexican spice blend oregano, cumin, and cinnamon
- 2 tsp salt
- 2 cups shredded Oaxaca or mozzarella cheese
- 1 lime cut into wedges
- 18 corn tortillas
Instructions
- Make the Birria SauceRemove the stems and seeds from the guajillo chiles, then lightly toast them in a dry pot over medium heat until fragrant. Add the tomatoes, onion, garlic, and chicken broth, and bring to a simmer until the chiles and vegetables have fully softened. Transfer to a blender with the spice blend and salt, and blend until smooth and deeply red.
- Cook and Shred the ChickenReturn the blended sauce to the pot and add the chicken thighs along with the apple cider vinegar. Bring to a gentle simmer, cover, and cook until the chicken is completely tender and falling apart, about an hour. Remove the chicken, shred with two forks, then stir it back into the sauce.
- Assemble and Fry the TacosSkim a bit of the fat from the top of the pot and set it aside. Dip each corn tortilla into the reserved fat, then place it in a hot skillet. Add shredded cheese and shredded chicken to one half, fold over, and fry a couple of minutes per side until golden and crisp. Top with chopped onion, cilantro, and a squeeze of lime.
Notes
- Toast the chiles lightly before simmering, since a light toast builds flavor while overdoing it can turn the sauce bitter.
- Simmer the chicken until it truly falls apart, since undercooked chicken will be difficult to shred and less tender in the final tacos.
- Skim the fat from the top of the pot and save it, since dipping the tortillas in this fat before frying is what gives the tacos their signature color and flavor.
- Do not overfill the tortillas, since too much filling will make the tacos difficult to fold and fry evenly.
- Fry in batches so the pan stays hot and every taco gets that crisp, golden exterior.
- Serve the consome on the side in small bowls so everyone can dip their tacos as they eat, just like a proper taqueria.