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Chicken Birria Tacos with Savory Broth

Make THE BEST Chicken Birria with juicy, tender, slow-cooked chicken in a rich, flavorful broth made from dried chiles, tomatoes, and vinegar. This authentic, versatile Mexican dish can be served as a stew or soup, or turned into chicken birria tacos served with the consommé for dipping. It’s hearty, spicy, and bursting with layered flavor.

chicken birria tacos on plate with sauce in small bowl on the side

“Love this recipe! Birria specials are popping up everywhere. I’d never had it before, but after trying this recipe it was a hit — my friend who owns a restaurant wants to put it on the menu. I made a cilantro lime sauce to go with it. Thank you for this amazing recipe.”

– Penni

Table of contents

  • Why you’ll love it
  • Ingredients
  • Instructions
  • How to make chicken birria tacos
  • Other ways to serve the birria
  • How to make it in the oven
  • Recipe tips
  • Storage and reheating

Birria is a traditional Mexican dish originating in Jalisco. Traditionally made with goat (birria de chivo), many home cooks use beef or chicken. This chicken birria recipe adapts the classic flavors—dried chiles, tomatoes, vinegar, and warm spices—into a faster, easier format while keeping an authentic profile. Braised slowly, the chicken turns fall-apart tender and soaks up the intensely flavored broth (consomé), making it perfect for tacos, soups, chilaquiles, quesadillas, or bowls.

Why you’ll love it

  1. Layered, bold flavor. The combination of rehydrated dried chiles, chipotle in adobo, tomatoes, vinegar, and warming spices creates a deep, complex sauce.
  2. Fall-apart tender chicken. Slow braising concentrates flavor and makes the meat incredibly tender; it practically melts in your mouth.
  3. Versatile. Serve it as a stew with consomé, use it for tacos and quesadillas, or repurpose the broth as a base for ramen or chilaquiles.
ingredients for chicken birria tacos on white wood board

Ingredients

Below are the primary ingredients and notes. Exact measurements appear in the recipe card further down.

  • Dried guajillo chiles – mild to medium heat, sweet and fruity flavor, commonly found in Hispanic grocery sections.
  • Dried arbol chiles – very spicy; adjust quantity for desired heat level.
  • Vegetable oil.
  • Yellow onion – diced (about 1 cup).
  • Garlic – minced.
  • Chipotle peppers in adobo – canned, adds smoky heat and depth.
  • Crushed tomatoes.
  • Apple cider or white distilled vinegar – vinegar brightens and balances richness.
  • Salt and black pepper.
  • Mexican oregano – a slightly more pungent oregano, but regular oregano can be used.
  • Smoked paprika – adds complementary smoky notes.
  • Ground cloves and ground cumin – warming spices in small amounts.
  • Boneless, skinless chicken thighs – preferred for flavor and juiciness; breasts may be substituted.
  • Chicken stock – use a good-quality stock for a deeper broth.
  • Cinnamon stick and bay leaves – simmer in the broth to layer flavor.

For tacos: thick corn tortillas that hold up to dipping, and Oaxaca, Monterey Jack, or mozzarella cheese for melting.

Instructions

These are the main steps to build the birria sauce, braise the chicken, and finish the dish. For full measurements and a printable recipe block, see the recipe card below.

  1. Rehydrate the chiles. Bring a large pot of water to a boil. Remove from heat, add the dried guajillo and arbol chiles, cover, and soak for about 15 minutes. Reserve one cup of the soaking liquid, then remove stems and seeds from the chiles.
  2. Cook aromatics. Heat vegetable oil in a skillet over medium-high heat. Sauté diced onion 4–5 minutes until softened, add minced garlic and cook another minute. Transfer the onions and garlic to a blender.
  3. Make the sauce. To the blender add the rehydrated chiles, reserved soaking water, a can of chipotle peppers (with adobo), crushed tomatoes, apple cider vinegar, salt, pepper, oregano, smoked paprika, ground cloves, and cumin. Blend until smooth.
  4. Sear the chicken. Season chicken thighs with salt and pepper. Heat a skillet over high heat and sear thighs 1–2 minutes per side to develop color.
  5. Braise. Transfer the seared chicken to a slow cooker. Pour in the blended sauce, add chicken stock, a cinnamon stick, and bay leaves. Cover and cook on low 8–10 hours or on high 4–5 hours, until chicken is very tender.
  6. Finish and shred. Remove cinnamon stick and bay leaves. Transfer chicken to a cutting board and shred with two forks. You can mix the shredded chicken back into the consommé for stew, or keep it separate for tacos.
dried chiles in pot of water
dried chili pepper cut open on cutting board

How to make chicken birria tacos

  1. Heat a large skillet or griddle over medium-high heat and lightly oil it.
  2. Dip a thick corn tortilla into the warm consommé so both sides are coated.
  3. Place the tortilla on the hot skillet and cook 30 seconds per side.
  4. Add shredded chicken and a generous handful of cheese to one side, then fold the tortilla over.
  5. Cook until cheese melts and the edges are slightly crisp, 30–60 seconds per side.
  6. Serve with diced onion, chopped cilantro, lime wedges, and a small bowl of consommé for dipping.
tortilla dipped in sauce in skillet
tortilla topped with shredded chicken and cheese in skillet

Other ways to serve the birria

This birria is intentionally versatile. Here are a few popular options:

  • Traditional stew: Return shredded chicken to the broth and ladle into bowls. Top with chopped onions and cilantro.
  • Birria ramen: Use the consommé as a broth for ramen noodles, adding shredded chicken and fresh toppings.
  • Chilaquiles: Simmer tortilla chips in the birria sauce, stir in shredded chicken, and top with sour cream and cheese.
  • Quesadillas and nachos: Layer the chicken and cheese, then broil or fry briefly to melt.
  • Burritos or bowls: Use shredded birria in burritos, bowls, or over fries for a bold twist.
chicken birria in bowl topped with fresh cilantro and diced red onions

How to make it in the oven

If you prefer the oven method, marinate the chicken overnight and roast it low and slow in a covered pot or Dutch oven.

  1. Rehydrate chiles and prepare the blended sauce as above.
  2. Place chicken thighs in a deep casserole, pour sauce over them, cover, and refrigerate to marinate 6–8 hours or overnight.
  3. Remove chicken from the marinade (reserve the marinade), sear in a heavy pot, then return the marinade, add chicken stock, bay leaves, and a cinnamon stick.
  4. Cover and bake in a preheated 350°F oven for about 2 hours, until tender.
  5. Remove bay leaves and cinnamon stick, shred chicken, and serve.
shredded, cooked chicken in bowl

Recipe tips

  • Use boneless, skinless thighs for the best flavor and texture; breasts will work but are leaner.
  • Adjust spice by changing the number of arbol chiles or omitting them for a milder result.
  • Reserve some of the chili soaking liquid to thin the blender sauce if needed.
  • If you don’t have Mexican oregano, use regular oregano but start with a little less and taste.
  • For oven cooking, a heavy Dutch oven produces even results; if you don’t have one, use a deep pot with a tight cover.

Storage and reheating

Store leftover birria in an airtight container in the refrigerator for up to 5 days. You can reheat the shredded chicken in the braising liquid on the stove over medium heat until hot, or wrap shredded chicken in foil and warm in a 350°F oven for 10–15 minutes to prevent drying.

shredded chicken in birria broth in bowl with forks

Chicken Birria

Servings: 10 | Prep time: 40 minutes | Cook time: 4–10 hours (slow cooker) or 2 hours (oven)

Ingredients

  • 12 dried guajillo chiles
  • 8 dried arbol chiles (adjust for spice)
  • 1 tablespoon vegetable oil
  • 1 cup diced yellow onion
  • 5 cloves garlic, minced
  • 7 ounces canned chipotle peppers in adobo
  • 14-ounce can crushed tomatoes
  • 1 cup apple cider vinegar (or white distilled vinegar)
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons Mexican oregano (or regular oregano)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 4 pounds boneless, skinless chicken thighs
  • 3 cups chicken stock
  • 1 cinnamon stick
  • 3 bay leaves
  • For tacos: thick corn tortillas (about 30) and 2 pounds shredded Oaxaca or Monterey Jack cheese

Instructions (condensed)

  1. Bring a large pot of water to a boil, remove from heat, add guajillo and arbol chiles, cover and soak 15 minutes. Reserve 1 cup soaking liquid, then remove stems and seeds.
  2. Sauté onion in vegetable oil until softened, add garlic and cook briefly. Transfer to a blender with chiles, reserved water, chipotles with adobo, crushed tomatoes, vinegar, salt, pepper, oregano, smoked paprika, cloves, and cumin. Blend until smooth.
  3. Season chicken and sear quickly on both sides in a hot skillet. Transfer to slow cooker, pour in blended sauce and chicken stock, add cinnamon stick and bay leaves. Cook low 8–10 hours or high 4–5 hours. (For oven method, see instructions above.)
  4. Remove cinnamon stick and bay leaves. Shred chicken and either return to the broth for stew or keep shredded chicken separate for tacos. To make tacos, dip tortillas in consommé, fill with shredded chicken and cheese, and cook on a hot skillet until cheese melts. Serve with onions, cilantro, lime, and extra consommé for dipping.

Notes

  • This recipe yields a medium spice level; adjust arbol chiles for more or less heat.
  • The consommé is excellent as a soup base, for ramen, or to dip tacos into. Use leftovers for multiple meals throughout the week.

Nutrition (per serving, chicken only)

  • Calories: 293 kcal
  • Carbohydrates: 13 g
  • Protein: 39 g
  • Fat: 9 g
  • Sodium: 1121 mg