Can I make the broth ahead of time?

Yes. Prepare the chile broth and simmer the chicken up to 2 days ahead. Refrigerate, skim fat if desired, reheat gently before assembling tacos.

What's the difference between birria and consommé?

Birria refers to the stew and the finished taco; consommé is the broth itself, served as a dipping sauce alongside the taco.

Can I substitute dried guajillo chiles?

Yes. Use dried ancho or New Mexico chiles in equal amounts. Adjust heat by reducing chipotle peppers if using a spicier chile variety.

How do I get the tacos crispy?

Dip the filled tortilla briefly into the hot consommé, then pan-fry in oil over medium-high heat until edges crisp, about 1–2 minutes per side.

Can I use chicken breasts instead of thighs?

Chicken breasts will cook faster (25–30 minutes) but are leaner and may dry out. Thighs stay moist and tender; recommended for best results.

Chicken Birria Tacos with Chile Consommé

Name: Chicken Birria Tacos with Chile Consommé
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1/2 medium yellow onion, chopped; 1 Roma tomato, quartered; 6 cloves garlic; 2 dried guajillo chiles, rehydrated; 1 (7 oz) can chipotle peppers in adobo sauce; 1 tbsp dried thyme; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp paprika; 1 tsp grated ginger; 1 cup water; 2 tbsp vegetable oil; 2 lbs boneless, skinless chicken thighs; 4 cups water; 1 tbsp chicken bouillon powder; 1 tsp salt; 1 tsp sugar; 1 tsp black pepper; 2 bay leaves; 1 cinnamon stick; 8 corn tortillas; 2 cups shredded mozzarella cheese; fresh cilantro, for garnish; diced white onion, for garnish; lime wedges, for serving

CookOSBeta

Chicken Birria Tacos with Chile Consommé | CookOS

Ingredients

1/2 medium yellow onion, chopped
1 Roma tomato, quartered
6 cloves garlic
2 dried guajillo chiles, rehydrated
1 (7 oz) can chipotle peppers in adobo sauce
1 tbsp dried thyme
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp paprika
1 tsp grated ginger
1 cup water
2 tbsp vegetable oil
2 lbs boneless, skinless chicken thighs
4 cups water
1 tbsp chicken bouillon powder
1 tsp salt
1 tsp sugar
1 tsp black pepper
2 bay leaves
1 cinnamon stick
8 corn tortillas
2 cups shredded mozzarella cheese
fresh cilantro, for garnishoptional
diced white onion, for garnishoptional
lime wedges, for servingoptional

25 Ingredients

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Instructions

1
In a blender, combine the yellow onion, tomato, garlic cloves, rehydrated chiles, chipotle peppers in adobo, spices, and 1 cup of water. Blend until a smooth sauce forms.
2
Heat oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear until lightly golden on both sides.
3
Pour the blended sauce through a fine-mesh strainer into the pot with the chicken. Use a spoon to press the liquid through, ensuring a smooth broth.
4
Add 4 cups of water, chicken bouillon, salt, sugar, pepper, bay leaves, and the cinnamon stick to the pot. Stir to combine.
5
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 45 minutes, or until the chicken is very tender.
6
Remove the cooked chicken from the pot and shred it using two forks. Moisten the shredded chicken with a few spoonfuls of the consommé.
7
Skim the layer of fat from the top of the consommé. Dip a corn tortilla into the fat, coating both sides.
8
Place the dipped tortilla in a hot skillet over medium heat. Top one half with shredded mozzarella cheese and a generous portion of the shredded chicken.
9
Fold the tortilla over and pan-fry until crispy and golden on both sides and the cheese is melted.
10
Serve the tacos immediately with a side of the warm consommé for dipping. Garnish with fresh cilantro, diced onion, and lime wedges if desired.