Birria took over the world for good reason. Spicy, savory, soul-warming stew. Tacos dipped in consommé. Cheese pulls for days. But beef takes forever. Enter: chicken. Faster, cheaper, and just as delicious.
This chicken birria is rich, tender, and packed with smoky, slightly spicy flavor. Make the tacos. Don’t skip the dipping broth. Thank me later.
Serves 6-8.
Make the Chile Sauce
Remove stems and seeds from dried chiles. Toast in a dry skillet for 30 seconds per side until fragrant.
Cover chiles with hot water and soak for 10 minutes until soft.
Blend
In a blender, combine soaked chiles, garlic, onion, tomatoes, oregano, cumin, cloves, bouillon, and 1 cup of broth. Blend until smooth.
Cook the Birria
In a large pot or Dutch oven, place chicken thighs. Pour blended sauce and remaining broth over top. Add bay leaves.
Bring to a simmer, then reduce heat to low. Cover and cook for 45-60 minutes until chicken is fall-apart tender.
Remove chicken, shred with two forks. Return shredded chicken to the pot. Taste and adjust salt.
Make the Tacos (Quesabirria Style)
Dip a corn tortilla into the red oil on top of the broth (the consommé).
Place in a hot skillet. Sprinkle with cheese, add shredded chicken, fold in half.
Cook until crispy and cheese is melted, about 2 minutes per side.
Serve
Serve tacos with a bowl of warm consommé for dipping. Add cilantro, onion, and lime.
Summary
Prep Time: 15 mins | Cook Time: 60 mins | Total Time: ~1.5 hours
Yield: 6-8 servings
Difficulty: Easy
Storage Notes
Store birria and consommé in the fridge for up to 5 days. It gets better the next day. Freeze for up to 3 months. Reheat in a pot on the stove. Assemble tacos fresh—leftover tacos get soggy. Make a big batch. You’ll want leftovers.
