Experience the unparalleled flavor of THE BEST Chicken Birria, a culinary masterpiece featuring succulent, slow-cooked chicken bathed in a rich, deeply aromatic broth crafted from a harmonious blend of chiles, ripe tomatoes, and tangy vinegar. This authentic and incredibly flavorful Mexican recipe offers remarkable versatility, whether served as a comforting soup or a hearty stew, or transformed into irresistible chicken birria tacos, complete with a side of savory consommé for dipping. It’s a truly remarkable dish, known for its robustness, perfect balance of spice, and an explosion of authentic Mexican flavors that will transport your taste buds straight to Jalisco.
“Love this recipe! Birria specials are popping up at local restaurants all over the place. I was curious. I have never had it but thought why not make it. After reading a lot of different recipes, I chose this one. To say it was a hit is an understatement. My friend who owns a restaurant wants to put it on the menu. I made a cilantro lime sauce to go with it. Thank you for this amazing recipe.”
-Penni
Table of contents
- Why you’ll love it
- Ingredients for Authentic Chicken Birria
- Step-by-Step Slow Cooker Instructions
- How to make chicken birria tacos
- Creative Ways to Serve Birria
- Oven Method for Chicken Birria
- Expert Recipe Tips for Success
- Storage and Reheating Birria
Birria has taken the culinary world by storm, and for good reason. On our blog, two of the most consistently popular recipes are our classic beef birria and the highly sought-after quesabirria tacos. Our personal journey into perfecting birria began after a memorable trip to Guadalajara, Mexico, widely recognized as the birthplace of this incredible dish. It was there, amidst the vibrant street food scene, that we were inspired to recreate this authentic Mexican delicacy at home, not just for our own enjoyment but to share its magic with you.
Traditionally, birria is a stew made from marinated goat meat, slow-cooked in a rich blend of various chiles, aromatic spices, fresh tomatoes, and a touch of vinegar. This traditional version is lovingly known in Mexico as “birria de chivo.” Recognizing that goat meat can be challenging to find in many parts of the US, our initial birria recipe adapted this classic by substituting beef, making it more accessible without compromising on the depth of flavor.
Building on that success, we embarked on creating birria de pollo, or chicken birria. And we can confidently say, this chicken version is every bit as tantalizing and flavorful as its beef counterpart. We strongly encourage you to try both and discover your own favorite!
Chicken birria tacos, in particular, have quickly become my absolute favorite chicken taco recipe of all time! The chicken, braised to perfection over hours, becomes incredibly juicy and tender, practically melting in your mouth. When nestled inside a warm tortilla with generous amounts of delicious, gooey melted cheese, and then dipped into that rich, savory birria broth (consommé), it transforms into an eating experience that is truly one of the best I’ve ever had. It’s an explosion of texture and flavor that is simply unforgettable.
One of the many benefits of chicken birria is its ease of preparation, whether in a conventional oven or a convenient slow cooker. This flexibility makes it an ideal choice for cooking ahead, allowing you to enjoy this delicious dish in multiple ways throughout your week. Beyond tacos, it excels in quesadillas, chilaquiles, or as a standalone, comforting soup or stew. Its robust flavor profile makes it a versatile foundation for countless Mexican-inspired meals.
Why You’ll Love Our Authentic Chicken Birria Recipe
This isn’t just another chicken recipe; it’s an experience waiting to happen. Here’s why this chicken birria will become a cherished favorite in your kitchen:
- An Unforgettable Symphony of Flavors: Prepare for a culinary journey with layers upon layers of rich, complex flavors. This dish perfectly balances tangy, savory, and spicy notes, creating a deeply satisfying taste that is truly extraordinary. Each bite reveals new dimensions, from the earthiness of the chiles to the subtle sweetness of the tomatoes and the piquant kick of vinegar.
- Melt-in-Your-Mouth Tender Chicken: The magic of slow braising is undeniable. This method not only infuses the chicken with every nuanced flavor of the broth but also renders it incredibly juicy and fork-tender, ensuring it practically dissolves in your mouth. It’s the kind of tenderness that can only be achieved through patient, slow cooking.
- A True Taste of Mexico, Right at Home: Don’t let the idea of using dried chiles intimidate you. These are the secret to unlocking the authentic, deep, and smoky flavors that are the hallmark of traditional birria. Embracing these ingredients will transport your palate directly to the vibrant kitchens of Jalisco, offering an unparalleled experience of genuine Mexican cuisine.
- Perfect for Meal Prep and Entertaining: With its incredible flavor and versatility, this chicken birria is ideal for preparing in advance. Cook a large batch and enjoy it in different forms throughout the week, or serve it to guests for an impressive, crowd-pleasing feast that requires minimal last-minute effort.
- Customizable Spice Level: Whether you prefer a gentle warmth or a fiery kick, this recipe can be easily adjusted to your desired spice preference, ensuring everyone at your table can enjoy it.
Ingredients for Authentic Chicken Birria
Crafting exceptional chicken birria begins with selecting the right ingredients. Below, you’ll find detailed notes and descriptions for each component, explaining its role in building the dish’s signature flavor. For precise measurements, please refer to the recipe card at the bottom of this post.
- Dried Guajillo Chiles: These essential dried chiles are often found in the Hispanic foods aisle of major grocery stores or near the spice section. Guajillo chiles are celebrated for their mild to medium heat and contribute a distinct rich, sweet, and slightly fruity flavor that forms the backbone of this birria recipe. They provide a beautiful reddish hue to the consommé.
- Dried Arbol Chilies: Small but mighty, these chiles pack a punch, being approximately six times hotter than a jalapeño. For a medium-spiced birria, we recommend using 5-6 arbol chiles. If you crave a spicier experience, increase the quantity to 8-10. Conversely, for a milder birria, feel free to reduce or even omit them entirely. Adjust to your personal preference!
- Vegetable Oil: Used for sautéing the aromatics and searing the chicken, providing a neutral base that allows the other flavors to shine.
- Onion: You’ll need about 1 cup of diced yellow onions, roughly half of a large onion. Cooking the onions until soft adds a foundational sweetness and depth to the birria sauce.
- Garlic: Freshly minced garlic is crucial for aromatic complexity, imparting its pungent and savory notes that complement the chiles beautifully.
- Chipotle Peppers in Adobo Sauce: Available canned in the Hispanic section of most supermarkets, these smoked jalapeños in a tangy, spicy adobo sauce contribute a deep, smoky flavor and additional heat. For this recipe, we use the entire can, including the flavorful sauce. If heat is a concern, consider omitting the arbol chiles and relying on the chipotles for their distinct smoky depth.
- Crushed Tomatoes: Canned crushed tomatoes add a vital tanginess and body to the sauce, balancing the heat of the chiles and enriching the overall texture of the consommé.
- Apple Cider Vinegar (or White Distilled Vinegar): Both types of vinegar work well, offering slightly different profiles. Apple cider vinegar lends a fruiter, tangier note, while white distilled vinegar provides a sharper, more acidic flavor. Choose based on your preference for a more pronounced or subtle vinegar presence. The acidity is key to brightening the rich flavors.
- Salt + Black Pepper: Essential seasonings to enhance and balance all the other ingredients, bringing out the best in the chicken and the broth.
- Mexican Oregano: While distinct from Mediterranean oregano, Mexican oregano (which is more herbaceous with citrus and earthy undertones) can be substituted with traditional oregano if unavailable. Its stronger flavor profile adds an authentic Mexican touch, but both will contribute a pleasant peppery note.
- Smoked Paprika: We highly recommend smoked paprika over sweet paprika in this recipe. Its deep, smoky flavor harmonizes perfectly with the dried chiles, amplifying the birria’s complexity.
- Ground Cloves: A small but powerful spice, ground cloves add a warm, subtly sweet, and aromatic depth, providing a classic background note in many traditional Mexican stews.
- Ground Cumin: Earthy and warm, cumin is a cornerstone spice in Mexican cuisine, lending an indispensable savory depth to the birria broth.
- Chicken Thighs (or Chicken Breasts): Boneless, skinless chicken thighs are highly recommended due to their richer flavor and tendency to remain incredibly juicy during long cooking times, making for an exceptionally flavorful chicken birria. Bone-in thighs can also be used, but remember to remove the skin. While boneless, skinless chicken breasts are an option, they are less flavorful than thighs; however, they will still absorb a tremendous amount of flavor from the chiles and spices, resulting in a delicious dish.
- Chicken Stock: As the primary liquid base for the consommé, using a high-quality chicken stock (preferably homemade or a good store-bought brand) is paramount. Stock generally offers a richer, deeper flavor compared to chicken broth, enhancing the birria’s complexity.
- Cinnamon Stick + Bay Leaves: These aromatics are simmered in the birria broth to add subtle yet profound layers of warmth and depth, elevating the overall fragrance and taste of the dish.
For the tacos:
- Corn Tortillas: For perfect birria tacos, opt for fresh, thick corn tortillas. Their sturdiness is essential to prevent them from falling apart when dipped in the flavorful consommé. Thin or older, less fresh tortillas are more prone to breaking.
- Oaxaca Cheese: This semi-soft Mexican string cheese is prized for its excellent melting properties, making it ideal for quesabirria tacos. If Oaxaca cheese is difficult to find, Monterey Jack or mozzarella cheese are excellent substitutes, offering similar melty goodness.
Step-by-Step Slow Cooker Instructions for Chicken Birria
Making this flavorful chicken birria at home is an enjoyable process, and we’ve included step-by-step photos to guide you through each stage. For the complete, detailed recipe instructions and precise measurements, please scroll down to the recipe card at the very end of this post.
- Rehydrate the Chiles: Begin by bringing a large pot of water to a rolling boil over high heat on your stovetop. Once the water is vigorously boiling, carefully add the dried guajillo and arbol chiles, ensuring they are fully submerged. Place a lid securely on the pot, remove it from the heat, and allow the chiles to soak undisturbed for approximately 15 minutes. This step softens them and prepares them for blending.
- Prepare the Chiles: After the 15-minute soaking period, carefully remove one cup of the chili soaking water and set it aside; this will be used later in the sauce. Remove the softened chiles from the remaining water. Using a sharp knife, slice off the stem from each chile, then cut the chile lengthwise to open it up. Carefully remove and discard the seeds, as this reduces bitterness and allows the pure chile flavor to shine.
- Sauté Onions and Garlic: Before adding fresh aromatics to the sauce, it’s essential to soften them to release their full flavor. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced onions and cook, stirring occasionally, for 4-5 minutes until they become translucent and tender. Then, add the minced garlic and continue cooking for an additional minute until fragrant. Be careful not to burn the garlic.
- Prepare the Birria Sauce: Transfer the cooked onions and garlic to a high-speed blender. Add the rehydrated chiles (stems and seeds removed) to the blender. Now, incorporate the entire can of chipotle peppers in adobo sauce, the can of crushed tomatoes, and your chosen vinegar (apple cider or distilled white). Finally, add the salt, black pepper, Mexican oregano, smoked paprika, ground cloves, ground cumin, and the reserved cup of chili soaking water.
- Blend Until Smooth: Secure the lid on the blender and process all the ingredients together until the mixture is completely smooth and uniform in consistency. This creates the rich, vibrant birria marinade and broth base.
- Sear the Chicken Thighs: Heat a large skillet over high heat on the stove. Season both sides of your boneless, skinless chicken thighs generously with salt and pepper. Once the skillet is hot, add the chicken thighs and sear them for 1-2 minutes per side until beautifully browned. This searing step adds a crucial layer of flavor and helps lock in moisture.
- Transfer to Slow Cooker: Carefully transfer the seared chicken thighs from the skillet into a large slow cooker or Crock-Pot. Arrange them in an even layer at the bottom.
- Add the Birria Sauce: Pour the rich, blended tomato-chile sauce directly from the blender over the seared chicken thighs in the slow cooker, ensuring the chicken is fully coated.
- Add Remaining Liquids and Aromatics: Pour in the chicken stock and gently stir everything to combine. Finally, add the cinnamon stick and bay leaves directly into the liquid. Place the lid securely on the slow cooker and cook on the LOW setting for 8-10 hours, or on the HIGH setting for 4-5 hours, until the chicken is incredibly tender and easily shreddable.
- Remove Aromatics: Once the cooking time is complete, carefully remove the lid from the slow cooker. Use a slotted spoon to retrieve and discard the cinnamon stick and bay leaves from the broth.
- Shred the Chicken: Using tongs, gently remove the cooked chicken thighs from the rich liquid and transfer them to a cutting board. At this point, the chicken should be incredibly fall-apart tender. Use two forks or specialized meat claws to easily shred the chicken into desired pieces. Depending on how you plan to serve the birria, you can either return the shredded chicken to the flavorful broth or keep it separate. Refer to the next sections for various serving suggestions.
How to Make Irresistible Chicken Birria Tacos
Transforming your delicious chicken birria into iconic birria tacos is a simple yet incredibly rewarding process. Get ready to create those crispy, cheesy, and deeply flavorful tacos that are perfect for dipping:
- Prepare Your Cooking Surface: Heat a large skillet, or preferably a cast iron griddle, on the stovetop over medium-high heat. Lightly coat the cooking surface with cooking spray or brush it with a thin layer of vegetable oil to prevent sticking and aid in crisping.
- Dip the Tortilla: Take a corn tortilla and carefully dip it into the rich, reddish consommé (broth) from your birria. Ensure both sides of the tortilla are thoroughly coated with the flavorful liquid. This step is crucial for achieving the signature savory flavor and vibrant color of birria tacos.
- Cook the Tortilla: Place the dipped tortilla onto the hot skillet. Cook for about 30 seconds, allowing it to sizzle and begin to crisp up. Then, using a spatula, flip the tortilla to the other side.
- Fill and Fold: On one half of the flipped tortilla, spoon a generous amount of the shredded chicken birria. Immediately top the chicken with a sprinkling of shredded Oaxaca cheese (or Monterey Jack/mozzarella). Once the cheese is added, fold the empty half of the tortilla over the chicken and cheese to create a half-moon shape.
- Melt and Crisp: Continue to cook the taco for another 30-60 seconds, or until the cheese is beautifully melted and gooey, and the tortilla has achieved a desirable crispness and a deep, appetizing reddish-orange hue from the consommé.
- Repeat and Serve: Remove the perfectly cooked chicken birria taco from the skillet and set it aside. Repeat the process with the remaining tortillas, chicken, and cheese, making as many tacos as your heart desires. For the ultimate birria taco experience, optionally garnish with freshly diced red onions and a sprinkle of chopped fresh cilantro. Serve these delectable tacos with small bowls of warm birria broth (consommé) on the side for dipping, allowing everyone to customize their dipping pleasure.
Creative Ways to Serve Your Delicious Chicken Birria
One of the true joys of chicken birria is its incredible versatility. While it shines in tacos, the rich, flavorful chicken and its accompanying consommé can be transformed into a myriad of other mouthwatering dishes. Here are some fantastic ideas to enjoy your birria:
- Traditional Birria Soup or Stew: In Mexico, birria is often served as a comforting soup or stew. To enjoy it this way, simply return the shredded chicken to the savory broth after cooking. Ladle the hearty stew into bowls and garnish generously with fresh cilantro and finely diced onions for an authentic experience. The rich consommé is truly a star on its own.
- Birria Ramen: Elevate your ramen game by using the birria consommé as a flavorful base. Bring the birria broth to a boil, add instant ramen noodles, and once cooked, stir in some shredded chicken birria. Serve hot with your favorite ramen toppings such as thinly sliced jalapeños, fresh lime wedges, a sprinkle of fresh cilantro, and diced onions. You can adapt our birria ramen recipe by simply swapping the beef birria for chicken birria.
- Birria Chilaquiles: Give classic chilaquiles a birria twist! Instead of using traditional enchilada sauce, warm thick tortilla chips in the birria sauce to create deeply flavored birria chilaquiles. Stir in some shredded chicken birria and serve with dollops of sour cream, crumbled cotija cheese, fresh cilantro, and diced onion for an unforgettable breakfast, brunch, or dinner.
- Chicken Birria Quesadillas: Similar to the birria tacos, make luscious chicken birria quesadillas. Fill large tortillas with shredded chicken birria and plenty of Oaxaca (or Monterey Jack) cheese, then grill until golden and crispy. Serve with the birria broth on the side as a dipping sauce, or offer a variety of toppings like salsa and guacamole.
- Simple Birria Tacos (Soup Style): For a more straightforward taco experience, mimic traditional Mexican serving styles. Present the birria in a bowl with warm, fresh tortillas on the side. Diners can then dip their tortillas directly into the soup, or scoop the succulent chicken and broth into their tortillas to assemble simple, delicious tacos.
- Birria Bowls: For a hearty and healthy meal, substitute the carne asada in our popular carne asada bowls with your tender chicken birria. Layer it over rice or quinoa with your favorite toppings like black beans, corn, avocado, and a fresh salsa.
- Birria Burritos: Fill large flour tortillas with shredded chicken birria and your preferred burrito fillings—think rice, beans, a little cheese, and perhaps some pickled jalapeños. Roll up the burritos tightly. For an extra touch, sear both sides of the rolled burritos in a hot skillet for 30-60 seconds to seal them closed and melt the cheese inside. Serve with a side of the flavorful birria broth for dipping.
- Birria Fries: Indulge in an elevated comfort food by preparing carne asada fries, but replace the carne asada with your savory chicken birria. Load crispy fries with chicken, melted cheese, and all your favorite toppings.
- Birria Nachos: Assemble an impressive plate of nachos by spreading tortilla chips on a baking sheet. Top generously with shredded chicken birria, followed by shredded pepper jack cheese (or your favorite melting cheese). Broil in the oven for 1-2 minutes, just until the cheese is bubbly and melted. Finish with a vibrant array of your favorite nacho toppings such as creamy guacamole, sliced jalapeños, fresh pico de gallo, and a drizzle of sour cream.
With such a diverse array of serving possibilities, this chicken birria recipe is truly a game-changer for meal-prepping. You can prepare a large batch on Sunday and enjoy it in wonderfully different ways throughout the entire week, making healthy and delicious meals effortless and exciting!
Oven Method for Chicken Birria
While a slow cooker offers convenience, preparing chicken birria in the oven yields equally delicious results, particularly if you enjoy the hands-on process of marinating. This method allows the flavors to meld beautifully overnight before a relatively short cooking time. Follow these steps to create a succulent oven-roasted chicken birria:
- Rehydrate Chiles and Prepare Aromatics: Begin by rehydrating the dried chiles exactly as described in the slow cooker instructions above (steps 1 and 2), then place them into a blender. In a large skillet, heat vegetable oil over medium-high heat and cook the diced onions for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Transfer the cooked onions and garlic to the blender with the chiles.
- Blend the Marinade: To the blender, add the chipotle peppers in adobo sauce, apple cider vinegar, crushed tomatoes, Mexican oregano, smoked paprika, ground cloves, and ground cumin. Blend all ingredients until you achieve a smooth, consistent marinade.
- Marinate the Chicken: Arrange the chicken thighs in a large, deep casserole dish. Pour the freshly prepared marinade from the blender evenly over the chicken thighs, ensuring each piece is well coated. Cover the dish tightly and refrigerate overnight, or for a minimum of 6-8 hours, to allow the chicken to absorb the rich flavors.
- Sear the Marinated Chicken: After marination, use tongs to remove each chicken thigh from the marinade, but do not discard the marinade! It will be used for braising. Heat a large pot or a Dutch oven over high heat on the stovetop. Add the marinated chicken thighs and sear them on all sides for 1-2 minutes until beautifully browned. Depending on the size of your pot, you may need to sear the chicken in two batches to avoid overcrowding.
- Combine and Braise: Once all the chicken is seared, return any chicken cooked in batches to the pot. Pour the reserved marinade from the casserole dish over the chicken. Add the chicken stock and stir gently to combine all the ingredients. Bring the liquid to a boil. Add the bay leaves and a cinnamon stick.
- Oven Cook: Cover the pot securely with a lid. If your pot doesn’t have a tight-fitting lid, you can use aluminum foil to create a snug seal. Transfer the covered pot to an oven preheated to 350°F (175°C) and cook for 2 hours.
- Finish and Shred: After 2 hours, carefully remove the birria from the oven. Use a slotted spoon to take out and discard the cinnamon stick and bay leaves. With tongs, remove the tender chicken thighs from the liquid and place them on a cutting board. Shred the chicken using two forks or meat claws before serving. The chicken will be incredibly tender and flavorful, ready to be enjoyed in any of the versatile ways described.
For those who prefer a pressure cooker, you can also make Instant Pot Chicken Birria. Follow the link to our dedicated blog post for precise step-by-step instructions tailored for the Instant Pot.
Expert Recipe Tips for Success
To ensure your homemade chicken birria turns out perfectly delicious every single time, keep these helpful tips in mind:
- Choose the Right Pot for Oven Cooking: If you opt for the oven method, a cast iron Dutch oven is your best friend. Its superior heat retention and even temperature distribution throughout the cooking process make it ideal for braising. Additionally, ensure your pot is large enough, at least 12 inches wide with sides around 6 inches tall, to comfortably accommodate all ingredients.
- Ensure a Tight Seal: If your cooking pot or Dutch oven lacks a perfectly fitting lid, don’t fret! Simply cover it tightly with heavy-duty aluminum foil before placing it in the oven. This creates a seal that mimics a lid, trapping moisture and heat crucial for tender, flavorful birria.
- Prepare Ahead for Convenience: This recipe is fantastic for making in advance. After braising the chicken thighs in the oven at 350°F for the recommended 2 hours, you can simply reduce the oven temperature to its ‘warm’ setting and leave the covered birria in the oven for up to 4 hours. This keeps it perfectly hot and ready to serve when needed, ideal for entertaining.
- Sear Chicken in Batches if Necessary: If your pot isn’t large enough to sear all the chicken thighs in a single layer without overcrowding, don’t hesitate to do it in two separate batches. Overcrowding cools the pan and steams the chicken instead of searing it, preventing that crucial browned flavor.
- Stovetop Braising Option: If you prefer not to use the oven, you can easily braise the birria on the stovetop. After searing the chicken and adding the sauce and stock, simply cover the pot, reduce the stovetop temperature to medium-low heat, and allow the chicken to simmer gently in the liquid for 2 hours. Ensure it maintains a gentle simmer, not a vigorous boil.
- Quality Ingredients Matter: Using fresh, high-quality chiles, aromatic vegetables, and a good chicken stock will significantly impact the final flavor of your birria. Seek out the best ingredients you can find.
- Blending for Smoothness: A high-speed blender is key to achieving a silky-smooth birria sauce. If you have a less powerful blender, you might need to blend in smaller batches or process for a longer duration, pausing to scrape down the sides, to ensure there are no chunky bits of chile skin remaining.
- Adjusting Spice: Remember you have full control over the spice level. Increase or decrease the number of arbol chiles to suit your palate. Taste the sauce before adding the chicken to get an idea of the base spice, but note that it will mellow slightly during slow cooking.
Storage and Reheating Birria
Proper storage and reheating ensure you can enjoy your delicious chicken birria for days to come without compromising its flavor or texture.
Store any leftover chicken birria in an airtight container in the refrigerator for up to 5 days. This makes it an excellent option for meal prepping throughout the week.
You have two convenient options for reheating the chicken, depending on whether you want to keep it in the braising liquid or separate:
To reheat the chicken birria along with its braising liquid (consommé), transfer the desired amount to a pot on the stovetop. Place it over medium heat and allow it to warm through, stirring occasionally, for 15-20 minutes, or until the chicken and liquid are thoroughly hot and gently bubbling. This method keeps the chicken moist and infused with flavor.
If you prefer to reheat the shredded chicken without the liquid, we recommend wrapping the shredded chicken tightly in aluminum foil. Place the foil-wrapped chicken in an oven preheated to 350°F (175°C) and reheat for 10-15 minutes. This technique helps prevent the chicken from drying out, ensuring it remains tender and delicious.
For longer storage, chicken birria (both chicken and consommé together) freezes beautifully. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating using the methods described above.
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Chicken Birria
Ingredients
Chicken Birria
- 12 dried guajillo chiles
- 8 dried arbol chiles, add more to make it spicier, omit these chiles for less spice
- 1 tablespoon vegetable oil
- 1 cup onion, diced
- 5 cloves garlic, minced
- 7 ounces chipotle peppers in adobo sauce
- 14 ounce can crushed tomatoes
- 1 cup apple cider vinegar, or distilled white vinegar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons Mexican oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground cloves
- 1 teaspoon ground cumin
- 4 pounds boneless, skinless chicken thighs
- 3 cups chicken stock, or broth
- 1 cinnamon stick
- 3 bay leaves
For Tacos
- 30 thick corn tortillas
- 2 pounds oaxaca cheese, or monterey jack cheese (shredded)
Instructions
Rehydrate the dried chiles.
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Bring a large pot of water to a boil over high heat.
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Turn off the heat, add the guajillo chiles and arbol chiles to the hot water, cover and soak for 15 minutes.
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After you’ve soaked the guajillo and arbol chilies, remove them from the water, and set aside one cup of the chili soaking water.
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Cut off the stem of the chiles, slice them open and remove the seeds.
Prepare the sauce.
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Heat the vegetable oil in a large skillet on the stove over medium-high heat.
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Add the onions and cook for 4-5 minutes. Add the garlic and cook for an additional minute.
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Transfer the onions and garlic to a blender.
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Add the entire can of chipotle peppers in adobo sauce, the entire can of crushed tomatoes, and apple cider vinegar to the blender.
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Add the salt, pepper, oregano, paprika, cloves and cumin to the blender.
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Add the soaked chiles and cup of chili soaking water to the blender. Blend until smooth.
Sear the chicken.
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Heat a large skillet on the stove over high heat.
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Season the chicken thighs on both sides with salt and pepper, then add them to the skillet and sear on both sides for 1-2 minutes.
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Transfer the seared chicken thighs to a large slow cooker, or Crock Pot.
Slow cook the birria.
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Pour the sauce from the blender into the slow cooker.
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Add the chicken stock, cinnamon stick and bay leaves.
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Place the lid on the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours.
Shred the chicken.
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After the cook time, remove the lid from the slow cooker. Use a slotted spoon to remove the cinnamon stick and bay leaves, and discard them.
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Use tongs to remove the chicken thighs from the liquid and place them on a cutting board.
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Use two forks, or meat claws, to shred the chicken.
Make chicken birria tacos.
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Heat a large skillet, or cast iron griddle, on the stove over medium-high heat.
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Coat the skillet with cooking spray, or brush the skillet with vegetable oil.
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Dip a corn tortilla in the consomé (broth) from the birria, making sure it’s covered on both sides.
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Add the tortilla to the hot skillet. Cook for 30 seconds, then flip.
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Add ¼ cup shredded chicken birria to one side of the tortilla. Top with 2 tablespoons of shredded oaxaca cheese, then fold the tortilla over the chicken and cheese.
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Cook for 30-60 seconds, or until the cheese melts in the tacos.
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Remove the chicken birria taco from the skillet and repeat, making as many tacos as you’d like.
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Optionally serve topped with diced onions and fresh cilantro, with lime wedges, and warm consomé in a small bowl on the side for dipping.
Notes
- The birria can also be served more traditionally as a soup or stew, instead of making it into tacos. If serving traditional chicken birria stew, after shredding the chicken, add it back to the broth and use a ladle to serve the stew in bowls, topped with cilantro and onions.
- The nutritional information provided is for just the chicken birria, and does not include the tortillas or cheese to make the tacos.
- This recipe has a medium spice level. To make it more spicy, add more arbol chiles. For a mild spice, omit the arbol chiles.
- To make the chicken birria in the oven, refer to the full instructions in the blog post above.