Description
Crispy chicken birria tacos filled with juicy shredded chicken, melted cheese, and served with a smoky, flavorful consommé dipping sauce.
Ingredients
Chicken
3-4 cups shredded chicken (rotisserie or home-cooked)
Sauce:
½ tsp olive oil
1 medium white onion, quartered
2 roma tomatoes, quartered
4 cloves garlic
2 tsp dried oregano
1 tsp paprika
1 tsp black pepper
½ tsp cinnamon
1 tsp cumin
1 tsp salt
3-4 dried guajillo chiles, deseeded
2 dried chiles de arbol (adjust spice level to preference)
2 Tbsp apple cider vinegar
2 tsp honey or brown sugar
2 dried bay leaves
3 cups low sodium chicken broth
Tacos/Toppings:
12-15 corn tortillas
½ cup mozzarella cheese (pepper jack or Oaxacan cheese)
½ cup pico de gallo
¼ cup cilantro, chopped for garnish
1 lime, sliced for garnish
Instructions
1. Heat ½ tsp olive oil in a large skillet. Add the onions and sauté until softened. Add garlic and cook for another minute.
2. Add oregano, paprika, cumin, cinnamon, and black pepper. Toast the spices briefly to release flavor.
3. Add the dried chilies, tomatoes, apple cider vinegar, honey, bay leaves, and chicken broth. Simmer for 10–15 minutes until chilies are softened.
4. Remove bay leaves. Carefully transfer mixture to a blender and puree until smooth. Adjust seasoning with honey and salt to taste.
5. Add shredded chicken to a skillet over low-medium heat. Pour in half of the sauce, stirring until chicken is fully coated. Reserve remaining sauce for dipping.
6. Heat a skillet over medium-low. Brush a tortilla with reserved sauce, place sauce-side down in skillet. Add cheese and sauced chicken, fold, and cook until crispy on both sides.
7. Repeat with remaining tortillas, chicken, and cheese.
8. Serve with pico de gallo, cilantro, lime wedges, and dipping sauce.
Notes
Taste as you go and adjust seasoning. Add more honey for sweetness or extra chilies for spice.
Reserve extra sauce for dipping. Thin with additional chicken broth if desired.
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican