Let me set the scene: Austin food truck, 95 degrees, me holding a taco so juicy it’s dripping down my wrist onto my new white sneakers. I didn’t care. One bite of that beef birria and I was ready to propose to the chef. Fast forward three years—I’m now cheating on beef with its lighter, sassier cousin: chicken birria tacos.
Imagine all that smoky chili magic, but with chicken thighs so tender they practically disintegrate when you look at them, swimming in a consommé so rich it should come with a warning label. These tacos turned my “if it’s not steak, it’s trash” husband into a convert. I caught him drinking the leftover broth straight from the mug last week.
And the kids? They’re suddenly begging for “more soup with the red dip” (shhh, it’s just veggies and guilt blended into liquid gold).
If you’re ready for chicken birria tacos that’ll make your kitchen smell like a Michelin-starred food truck and your family actually thank you for dinner, grab your Dutch oven. Let’s get messy.
Table of Contents
Who Needs These Tacos in Their Life?
- Weeknight Warriors (5 mins prep, let the slow cooker work)
- Meal Preppers (Freezes like a dream for future cravings)
- Heat Seekers (Control the spice level—add extra chilies!)
- Comfort Food Lovers (That consomme is liquid gold)
Why Chicken Birria Tacos > Everything Else
1. Lighter, But Still Loaded with Flavor
| Per Serving | Chicken Birria | Beef Birria |
|---|---|---|
| Calories | 320 | 450 |
| Protein | 34g | 28g |
| Fat | 12g | 25g |
2. The Consomme Secret
The broth isn’t just for dipping—it’s where the magic happens. Simmered with dried chilies, garlic, and spices, it’s like a warm hug for your tortillas.
3. Customizable Heat
Swap guajillo chilies for arbol if you like it spicy, or remove seeds for mild.
How to Make Chicken Birria Tacos: 2 Foolproof Ways
1. Slow Cooker Chicken Birria Tacos (Lazy Genius Method)
Tools You’ll Actually Use (No Fancy Gadgets Required)
Let’s be real—you don’t need a Michelin-star kitchen for these tacos. Here’s the barebones arsenal that’ll get you to birria bliss:
- Slow Cooker or Dutch Oven: Your MVP for tender chicken. The crusty one from college? Perfect.
- Blender: For that silky chili sauce. Borrow your neighbor’s if yours died in the smoothie apocalypse of 2020.
- Tongs: To fish out chicken without burning your fingers (we’ve all been there).
- Skillet: Non-stick or cast iron—whatever can handle a little crispy tortilla action.
- Fine Mesh Strainer: For consommé without chili skin confetti.
The “Nice to Haves”:
- Tortilla Warmer: Or just wrap ‘em in a clean kitchen towel like abuela did.
- Fat Separator: Or be a rebel and use a spoon to skim the consommé grease.
Ingredients
- 3 lbs chicken thighs (bone-in for flavor, skin removed)
- 4 guajillo chilies (stemmed/seeded)
- 1 can fire-roasted tomatoes
- 1 onion, quartered
- 4 garlic cloves
- 1 tbsp cumin
- 2 tsp Mexican oregano
- 1 cinnamon stick
- 4 cups chicken broth
Steps
- Toast the Chilies: Dry-toast in a pan 2 mins until fragrant (smells like earthy campfire).
- Blend the Sauce: Soak chilies in hot water 10 mins, then blend with tomatoes, onion, garlic, and spices.
- Cook Low & Slow: Pour sauce over chicken in slow cooker, add broth. Cook on low 6 hrs.
- Shred & Fry: Remove chicken, shred. Dip corn tortillas in consomme, fill with chicken, fry in skillet until crispy edges form.
Pro Tip: Skim fat from consomme and use it to fry tortillas—next-level flavor.
2. Stovetop Birria (Weekend Project Vibes)
For when you want your house to smell like a Mexican abuela’s kitchen and have time to babysit a pot like it’s your new pet.
Ingredients
- 3 lbs chicken thighs (bone-in, skinless – fat = flavor, but we’re not monsters)
- 5 guajillo chilies (dried, stems/seeds removed – wear gloves unless you enjoy spicy eyeballs)
- 2 chipotle peppers in adobo (optional, for “I dare you” heat)
- 1 can fire-roasted tomatoes (the smokier, the better)
- 1 whole onion (quartered – no need to get pretty)
- 6 garlic cloves (peeled, because nobody likes papery surprises)
- 1 tbsp cumin (toasted if you’re extra)
- 2 tsp Mexican oregano (regular oregano is a crime here)
- 1 cinnamon stick (yes, in tacos – trust me)
- 4 cups chicken broth (homemade if you’re a hero, boxed if you’re human)
- 1/4 cup apple cider vinegar (secret tang booster)
- Corn tortillas (the sturdier, the better – we’re dunking these bad boys)
- Oil (avocado or vegetable – something that won’t smoke)
Step-by-Step Instructions
1. Chili Prep: Wake Up Those Flavors
- Rip stems off chilies, shake out seeds (save a few if you like living dangerously).
- Heat a dry skillet over medium. Toast chilies 30 seconds per side until they smell like a campfire and get slightly blistered. Don’t walk away – they burn faster than your patience on hold with customer service.
- Plop toasted chilies in a bowl, cover with hot water, and let soak 15 mins while you prep other stuff.
2. Build the Sauce: Blender Magic
- Drain chilies (keep the water!). Throw them in blender with tomatoes, onion, garlic, cumin, oregano, vinegar, and 1 cup chili soaking water.
- Blend until smoother than your excuses for not meal prepping. Pro tip: Add a splash of broth if it’s too thick – we want lava, not cement.
3. Sear & Simmer: The Main Event
- Heat 2 tbsp oil in Dutch oven over medium-high. Pat chicken dry (wet chicken = sad sear), then sear 4-5 mins per side until golden. Do this in batches – overcrowding leads to steamed chicken sadness.
- Remove chicken, lower heat to medium. Pour in sauce – it’ll sizzle and spit like a cat in a bath. Scrape up browned bits (aka flavor gold).
- Add chicken back in, pour broth over, toss in cinnamon stick. Bring to a boil, then lower heat to a lazy simmer. Cover and let it bubble 2.5 hours. Stir occasionally like you’re checking social media.
4. Shred & Crisp: Taco Time
- Fish out chicken with tongs. Let it rest 10 mins (or it’ll shred like your patience on a Monday).
- Strain consommé through mesh strainer into a bowl. Skim off fat (save it – it’s liquid gold for frying tortillas).
- Fry your tacos: Dip tortillas in consommé, fill with chicken, fold, and fry in a skillet with reserved fat until edges crisp like autumn leaves.
Insider Tips for Maximum Glory
- Consommé Hack: Reduce it by 1/3 after straining for flavor that punches you in the best way.
- Make-Ahead: Cook the chicken a day early – flavors deepen like a good Netflix drama.
- Crispy Tortilla Trick: Press tacos with a spatula while frying – ensures maximum crunch.
Mistake to Avoid: Rushing the simmer. This isn’t a microwave meal – low and slow makes the chicken surrender like a toddler at bedtime.
What to Serve With Your Tacos (Beyond the Basics)
Let’s upgrade your taco night from “meh” to “¡olé!”:
For the Purists: Keep it classic with pickled red onions (quick hack: mix sliced onions with lime juice and a pinch of sugar). Add a side of refried beans simmered with a splash of that birria consommé—it’s like they’re long-lost flavor cousins.
For the Overachievers: Whip up elote-style street corn. Slather grilled corn with mayo, cotija cheese, and chili powder. Watch it disappear faster than your kids’ Halloween candy.
For the “I Want Breakfast for Dinner” Crowd: Fry an egg sunny-side-up and plop it on top of your taco. The runny yolk + consommé = liquid gold.
For the Health Nuts: Charred zucchini spears dunked in consommé. They’ll feel virtuous; you’ll know they’re just here for the broth.
Common Mistakes (And How to Avoid Them)
☠️ The Great Consommé Flood of 2023
What Happened: I once drowned my tacos in broth like they needed a life raft. Result? Soggy tortillas that fell apart mid-bite.
Fix: Dip tortillas quickly—2 seconds max. Think “lip gloss dip,” not “hot tub soak.”
☠️ Spice Roulette Disaster
What Happened: Got cocky with chili de arbol seeds. My fire department-adjacent neighbor asked if I needed help.
Fix: Wear gloves when handling chilies. Taste consommé before adding extra heat.
☠️ The Shredding Snafu
What Happened: Tried to shred chicken too early. Ended up with rubbery chunks that mocked me.
Fix: Let chicken rest 10 mins post-cook. It’ll surrender to forks like a dramatic soap opera villain.
Leftover Love: Birria Beyond Tacos
Got extra chicken and consommé? Congrats, you’ve unlocked Level 2:
Birria Ramen: Swap ramen broth with consommé. Top with soft-boiled eggs and green onions. Instant umami bomb.
Breakfast Hash: Fry diced potatoes, toss in shredded chicken, crack eggs on top. Serve with consommé for dipping (because why not?).
Taco Soup: Mix consommé with black beans, corn, and leftover chicken. Top with crushed tortilla chips.
Freezer Hack: Pour consommé into ice cube trays. Future you will high-five present you when making quick pan sauces.
FAQs: Your Chicken Birria Taco Questions, Answered
“Is Carlsbad cravings chicken birria tacos worth the hype?”
Honey, if you’re near Carlsbad and don’t try these, you’re committing a food crime. Their version uses smoked chicken and a consommé that’s basically liquid witchcraft. Pro tip: Go on Tuesday—shorter line, same magic.
“What’s the ONE ingredient I can’t skip in birria tacos?”
Dried guajillo chilies. They’re the Beyoncé of this recipe—everything else is backup. Find them in the Hispanic aisle or online. No substitutes unless you want sad, bland tacos.
“Chicken breasts VS Chicken thighs?”
Sure breasts, if you want dry tacos that taste like regret! Thighs stay juicy through the apocalypse. Breasts are for salads, not birria.
“What’s Sailor Bailey’s crispy chicken taco secret?”
Girl fries her tortillas in bacon fat. I’ve tried it. It’s illegal in 12 states but worth the risk.
“How long should I marinate the chicken?”
Overnight if you’re fancy, 30 mins if you’re me. Rub spices directly into the meat like you’re giving it a spa treatment.
“My consommé tastes like spicy water. Help?”
You didn’t reduce it. Simmer that liquid gold until it coats your spoon. No shortcuts—this isn’t Tinder.
“Is this really an authentic Mexican recipe?”
My abuela-approved tweak: add a splash of orange juice to the consommé. Purists might side-eye, but your taste buds will throw confetti.
“Can I make this vegetarian?”
Swap chicken for jackfruit, but don’t call it birria. Call it “inspired” and pray the taco gods forgive you.
“Why does my tortilla keep tearing?!”
You’re dunking too long. Dip like you’re testing pool water—quick toe in, then out. Pat dry before frying.
Final Flourish: Why These Tacos Will Change Your Life
Imagine It’s Tuesday night. You’re tired. The kids are arguing over Roblox. Then you pull these tacos out—crispy, saucy, fragrant—and suddenly? Silence. Just the sound of chewing and the occasional “oh my GOD this is good.”
That’s the magic of chicken birria tacos. They’re not just food—they’re a mood lifter, a crowd-pleaser, a reason to lick your plate shamelessly.
So grab that slow cooker, channel your inner abuela, and make a mess. Burn a tortilla? Call it “artisanal char.” Spill consommé? It’s “rustic presentation.”