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Chicken Birria Tacos with Consomé

Close-up of three crispy Chicken Birria Tacos stuffed with shredded chicken and melted cheese, topped with onions and cilantro, served with consomé.
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A complete recipe for making flavorful Chicken Birria Tacos, including instructions for the rich adobo marinade and the essential consomé dipping broth.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 4 cups water
  • 10 dried Guajillo chilies, stems and seeds removed
  • 5 dried Ancho chilies, stems and seeds removed
  • 3 dried Morita or Chipotle chilies, stems and seeds removed
  • 1 cup white vinegar
  • 1 tablespoon dried oregano (Mexican preferred)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1 tablespoon vegetable oil
  • 1 package (about 15) corn tortillas
  • 1 cup shredded Oaxaca or Mozzarella cheese
  • 1/2 cup finely chopped white onion, for topping
  • 1/2 cup chopped fresh cilantro, for topping
  • Lime wedges, for serving

Instructions

  1. Prepare the Chicken and Broth: Place chicken thighs, quartered onion, garlic, salt, and peppercorns in a large pot. Cover with 4 cups of water. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes, or until the chicken is tender. Skim off any foam. Remove the chicken and set aside to cool. Strain the broth and reserve 4 cups of the liquid; discard solids. Shred the cooled chicken meat.
  2. Make the Adobo Marinade: While the chicken cooks, toast the dried chilies in a dry skillet over medium heat for 30 seconds per side until fragrant. Do not burn. Place toasted chilies in a bowl and cover with hot water; soak for 20 minutes until soft.
  3. Blend the Adobo: Drain the soaked chilies. Place them in a blender with the vinegar, oregano, cumin, cinnamon, cloves, and 1 cup of the reserved chicken broth. Blend until completely smooth. Add a little more broth if needed to create a thick sauce.
  4. Cook the Adobo: Heat 1 tablespoon of oil in a saucepan over medium heat. Pour the adobo mixture through a fine-mesh sieve into the pan, pressing down on the solids. Discard the solids. Cook the sauce for 5 minutes, stirring often.
  5. Marinate the Chicken: Place the shredded chicken in a bowl. Pour the cooked adobo sauce over the chicken and mix well to coat. Add 2 bay leaves. Cover and refrigerate for at least 4 hours, or preferably overnight.
  6. Prepare the Consomé: Add the remaining 3 cups of reserved chicken broth to the shredded chicken mixture. Simmer gently on the stovetop for 15 minutes to allow flavors to meld. Taste and adjust salt. Strain the liquid again to create the consomé; keep the shredded chicken separate.
  7. Assemble the Tacos: Skim the fat that rises to the top of the consomé and reserve about 1/2 cup of this red fat. Heat a large skillet or griddle over medium heat. Dip each corn tortilla briefly into the reserved red fat, coating both sides. Place the dipped tortilla on the hot skillet.
  8. Fill and Cook: Top one half of the tortilla with a portion of the marinated shredded chicken and a sprinkle of cheese. Fold the tortilla in half. Cook for 2 to 3 minutes per side until the tortilla is crispy and the cheese is melted.
  9. Serve: Remove the taco from the skillet. Dip the assembled taco briefly into the hot consomé for extra flavor before serving. Serve immediately topped with fresh onion and cilantro, with extra consomé on the side for dipping.

Notes

  • For a slow cooker method, cook the chicken, onion, garlic, and broth on low for 6-8 hours. Shred, then mix with the adobo and cook on low for 2 more hours.
  • Strain the consomé well before serving; this removes sediment and results in a clearer dipping broth.
  • If you prefer a quicker method, use pre-cooked rotisserie chicken, but you must still cook the adobo sauce separately and marinate the shredded chicken for at least 1 hour.

Nutrition

Find it online: https://sundayflavor.com/chicken-birria-tacos-with-consome/