Description
This Chicken Birria recipe features tender, flavorful braised chicken cooked in a rich, smoky adobo sauce made from dried chilies, spices, and tomatoes. Served as crispy, cheesy tacos with fresh toppings and a side of consommé for dipping, these tacos offer an authentic and utterly delicious Mexican street food experience that is perfect for any occasion.
Ingredients
Units
Scale
Chicken
- 3 pounds bone-in chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Spices for Adobo Sauce
- 1 tablespoon black peppercorns (may substitute 1 teaspoon ground pepper)
- 1 tablespoon cumin seeds (may substitute 1 teaspoon ground cumin)
- 1 tablespoon coriander seeds (may substitute 1 teaspoon ground coriander)
- 6 whole cloves (may substitute 1/4 teaspoon ground cloves)
- 1/2 cinnamon stick, smashed/broken up (substitute 1/4 teaspoon ground cinnamon)
Adobo Sauce/Consommé
- 1 yellow onion, chopped
- 8 cloves garlic, minced
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 chili de arbol, stem and seeds removed
- 4 vine-ripe tomatoes, roughly chopped (or Roma tomatoes)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 4 bay leaves
- 3 cups reduced sodium chicken broth
Tacos
- 12-14 corn tortillas (such as La Tortilla Factory)
- 12 ounces Oaxacan cheese or mozzarella, separated into strings
- 1 recipe pico de gallo OR
- 1/2 white onion, chopped
- 1/4 cup cilantro, minced
- 1-2 tablespoons lime juice
- Pinch of salt
Instructions
- Toast Whole Spices and Chilies: Dry toast the whole spices for the adobo sauce in a large Dutch oven or braiser over medium heat until fragrant, stirring occasionally. Toast the dried chilies for a couple of minutes per side separately, then set aside.
- Sear the Chicken: Preheat the oven to 350°F (175°C). Season the chicken thighs with salt and pepper. Heat olive oil in the pot over medium-high heat and sear chicken pieces on both sides until deeply browned. Remove chicken and set aside, leaving drippings in the pot.
- Make the Sauce: Add a drizzle of oil if needed and sauté chopped onions until softened, then add minced garlic for 1 minute. Add toasted spices and chilies, then add chopped tomatoes, vinegar, oregano, smoked paprika, dried thyme, salt, bay leaves, and chicken broth. Simmer 10-15 minutes until peppers are very soft, stirring occasionally.
- Blend the Sauce: Transfer the mixture to a high-powered blender and puree until smooth, leaving the lid slightly open covered with a towel to release steam. Alternatively, strain the sauce through a fine mesh sieve, pressing solids to extract flavor.
- Braise and Shred the Chicken: Add the chicken back to the pot and coat with the chili sauce. Cover and bring to a simmer, then transfer to the preheated oven. Cook for 20-30 minutes until the chicken shreds easily and registers 175°F (165°F for chicken breasts). Remove chicken, let cool, shred, and set aside.
- Prepare Toppings: Make pico de gallo or mix chopped onion, cilantro, lime juice, and salt in a bowl and set aside.
- Assemble the Tacos: Heat vegetable oil in a skillet over medium heat. Dip one tortilla lightly in the top layer of the sauce, place in skillet, and cook until golden on one side. Flip tortilla and cover surface with shredded cheese. Cover skillet and cook until cheese melts. Add shredded chicken on half of the tortilla. Cook until the bottom is lightly charred, then fold the tortilla over to form a taco.
- Serve: Transfer tacos to a plate and serve with pico de gallo or the cilantro/onion mixture and a bowl of consommé for dipping. Enjoy!
Notes
- Dried Chilies: Available at Mexican markets, grocery stores, or online. Essential for authentic flavor.
- Chicken: Bone-in thighs recommended for juiciness; boneless thighs or breasts can be used with adjusted cooking times.
- Tortillas: Use fresh, high-quality corn tortillas to prevent cracking. Warm lower quality ones before use.
- Oaxaca Cheese: Peeling into strings helps melt quickly. Substitute with fresh mozzarella if unavailable.
- Keeping Tacos Warm: Place tacos on a baking sheet at 250°F until ready to serve, do not stack to prevent sogginess.
- Alternate Cooking Methods for Chicken: Instant Pot, slow cooker, or stovetop braising can be used with adjusted times.
- Prep Ahead: Spices can be toasted and stored for up to a year; sauce refrigerated up to 3 days or frozen for 3 months; chicken seasoned and seared stored up to 2 days.
- Storage and Reheating: Store tacos in a single layer refrigerated up to 5 days; freeze individually wrapped. Reheat best in air fryer or skillet for crispiness.
