Craving a delightful twist on traditional tacos? These chicken birria tacos are the answer! Packed with flavors and served with a side of rich consommé, this dish takes taco recipes to a whole new level. Perfect for gatherings or a cozy night in, they are sure to impress your friends and family.
Imagine tender, slow-cooked chicken bathed in a medley of spices, wrapped in warm tortillas and garnished with fresh cilantro and onions. Each bite is a burst of savory goodness, making these chicken birria tacos a must-try for any taco lover.
This recipe is not only delicious but also easy to prepare, turning your kitchen into a fiesta of flavor. Get ready to enjoy a flavorful experience that will have everyone coming back for more!
How to Make Chicken Birria Tacos
These chicken birria tacos are a mouthwatering delight, boasting tender chicken simmered in a rich, aromatic broth. The flavors are deep and satisfying, creating a taco that stands out from the rest.
Ingredients
- 2 lbs chicken thighs, bone-in and skinless
- 4 cups chicken broth
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 8-10 corn tortillas
- Chopped cilantro for garnish
- Chopped onion for garnish
- Lime wedges for serving
Instructions
- Prepare the Chiles: Soak the guajillo and ancho chiles in hot water for about 15-20 minutes until softened.
- Blend the Sauce: In a blender, combine the soaked chiles, chopped onion, garlic, cumin, oregano, cinnamon, and a cup of chicken broth. Blend until smooth.
- Cook the Chicken: In a large pot, add the chicken thighs and the blended sauce. Pour in the remaining chicken broth, and season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 hours until the chicken is tender and shreds easily.
- Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and stir to combine with the broth.
- Prepare the Tacos: Heat the corn tortillas in a dry skillet until warm. Fill each tortilla with a generous portion of the chicken mixture.
- Serve: Top the tacos with chopped cilantro and onion. Serve with a small bowl of the broth for dipping and lime wedges on the side.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Nutrition Information
- Servings: 4-6 tacos
- Calories: 320kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 20g
