Ingredients
Scale
For the Birria Chicken:
- 2 lbs boneless, skinless chicken thighs
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 chipotle pepper in adobo sauce
- 3 cups chicken broth
- 1 small onion, chopped
- 4 garlic cloves, minced
- 2 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 2 bay leaves
- Salt & black pepper to taste
For the Tacos:
- 12 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- 1/2 cup chopped cilantro
- 1/2 cup diced onions
- Lime wedges, for serving
Instructions
Make the Birria Sauce
- In a saucepan, bring the dried chilies and 2 cups of chicken broth to a boil. Let them soften for 10 minutes.
- Blend chilies, chipotle, onion, garlic, vinegar, and spices with the broth until smooth.
Cook the Chicken
- In a slow cooker or pot, add the chicken and pour the sauce over it. Add bay leaves.
- Cook on low for 4-5 hours (or simmer on the stove for 1.5 hours) until the chicken is tender.
- Shred the chicken and mix it back into the sauce.
Crisp the Tacos
- Heat a skillet over medium heat. Dip tortillas in the birria consommé, then cook in the skillet.
- Add cheese and shredded chicken, fold, and cook until crispy.
Serve & Enjoy
- Top with cilantro, onions, and lime. Dunk into the consommé and savor the magic!
- Prep Time: 20 min
- Cook Time: 45 min