Make THE BEST Chicken Birria with juicy, tender, slow cooked chicken and a rich flavorful broth, made with chiles, tomatoes and vinegar. This authentic, flavorful recipe can be served as a soup or stew, or made into chicken birria tacos with consommé for dipping. It’s an incredibly versatile Mexican recipe that’s hearty, spicy and bursting with flavor!

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

Two of the most popular recipes on the blog of all time are beef birria and quesabirria tacos. After my husband and I visited Guadalajara, Mexico, the birth place of birria, I knew that I had to make this authentic Mexican dish at home. Mostly so that we could enjoy it outside of visiting Mexico, but also so that I could share the recipe with you all!

Traditionally Birria is made by marinating goat meat in a combination of chiles, spices, tomatoes, and vinegar. In Mexico, it’s called birria de chivo, translated to goat birria. My original birria recipe on the blog was made with beef, instead of goat meat, because it’s easier to find and buy in the US.

Next, I decided to make birria de pollo, or chicken birria. And let me say, it’s just as delicious as the beef birria, and you should definitely try both!

Chicken birria tacos are certainly my favorite chicken tacos ever! The slow braised chicken is so juicy and tender, and when you sandwich it in a tortilla with delicious, melty cheese, then dip it in the rich, flavorful birria broth, it’s absolutely one of the best things I’ve ever eaten!

Chicken birria is easy to make in the oven, or in a slow cooker. You can cook it ahead of time, then use it for meals throughout the week. It’s delicious in tacos, quesadillas, chilaquiles or served as a soup or stew.

Why you’ll love it

  1. It has layer upon layer of flavor! Seriously, this is one of the most flavorful dishes I’ve ever made. It’s tangy, salty, spicy and just so good!
  2. The meat is fall-apart tender. Slow braising the meat adds to the flavor, mentioned above, and makes the chicken so juicy and tender, it practically melts in your mouth!
  3. You’ll feel like you’ve taken a trip to Mexico. Don’t be intimidated by using dried chiles. This is what gives this dish the authentic flavors that will take your taste buds on a trip straight to Jalisco!
ingredients for chicken birria tacos on white wood board

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

  • Dried guajillo chiles – dried chiles, like these and the chile de arbol, can usually be found in the hispanic section of most major grocery stores, or on an end-cap near the spices. Guajillo chiles are mild to medium in spice. They add a rich, sweet and somewhat fruity flavor to this birria recipe.
  • Arbol chilies – these little chiles are spicy! In fact, they’re about 6 times as hot as a jalapeno. I like to use 5-6 of these for a medium spiced birria, or throw in 8-10 for a spicy birria. Feel free to adjust how many arbol chiles are added for your preferred spice level.
  • Vegetable oil – or another neutral-flavored oil, like canola oil or avocado oil.
  • Onion – for this recipe you’ll need 1 cup of diced yellow onions. This will equal about half of a large onion.
  • Garlic – I recommend fresh minced cloves for the best flavor.
  • Chipotle peppers in adobo sauce – you’ll find these canned in the hispanic section of the grocery store. For this recipe, you’ll use the entire can of peppers and the sauce. This will also spice up the recipe, so if you’re sensitive to spice, I recommend leaving out the arbol chiles and keeping the chipotle peppers in adobo sauce for the delicious flavor it adds to this recipe.
  • Crushed tomatoes
  • Apple cider vinegar (or white distilled vinegar) – I’ve used both to make this recipe and honestly I like them both for different reasons. If you want a more acidic, vinegar-forward flavor, go with the white distilled vinegar. If you want a more fruity, tangy flavor, go with the apple cider vinegar.
  • Salt + black pepper – to season the birria.
  • Mexican oregano – while there is a difference between Mexican oregano and traditional oregano, you can use them interchangeably in this recipe if you don’t have Mexican oregano on hand. Mexican oregano is a bit stronger in flavor, but their shared peppery flavor, means that you can use either one and end up with similar flavors.
  • Smoked paprika – I recommend smoked over sweet paprika in this recipe because the smoky flavor pairs so well with the chiles.
  • Ground cloves – the spiciness of cloves adds another layer of flavor to this dish.
  • Ground cumin – this spice adds a warm, earthy layer of flavor to the dish.
  • Chicken thighs (or chicken breasts) – I recommend boneless, skinless chicken thighs for this recipe. They have more flavor than chicken breasts, making an incredibly flavorful chicken birria. You can also use bone-in chicken thighs, but you will want to remove the skin. Another option is to use boneless, skinless chicken breasts. While not as flavorful as chicken thighs, they will soak in so much flavor from the chiles and spices in this recipe, that it will still be delicious.
  • Chicken stock – since this is the main ingredient in the broth used to cook the chicken, I recommend purchasing, or making, a high-quality chicken stock. I recommend stock for this recipe because it has a richer, deeper flavor than chicken broth. I found this Custom Culinary Chicken Base at a restaurant supply store in San Diego and am absolutely obsessed with it. You can order it online direct with a $5 shipping charge. It’s a little expensive for chicken bouillon, but oh my gosh the flavor is so good. (Not sponsored, just obsessed!)
  • Cinnamon stick + bay leaves – let these ingredients simmer in the birria broth to add even more layers of flavor to the dish.

For the tacos:

  • Corn tortillas – for this recipe you’ll want fresh, thick corn tortillas that can hold up to being dipped in the consomé without falling apart. Thin tortillas will not work for this recipe. And older tortillas, that are not as fresh, are also more likely to fall apart.
  • Oaxaca cheese – this semisoft Mexican cheese melts perfectly in these quesabirria tacos. If you can’t find oaxaca cheese at your local grocery store, I recommend using Monterey jack or mozzarella cheese in it’s place.

Instructions

I’ve included step by step photos below to make this recipe easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.

  1. Rehydrate the chiles. Bring a large pot of water to boil on the stove over high heat. Once the water is boiling, add the dried chiles and make sure they’re submerged in the water. Place a lid on the pot, remove the pot from the heat and let the chiles soak for 15 minutes.
  2. Remove the stems and seeds from the chiles. After the chiles have soaked for 15 minutes, remove one cup of the water that they soaked in and set it aside. Remove the chiles from the water. Slice the stems off of each chili, slice it open and remove the seeds.
  1. Cook onions and garlic. Before adding fresh onions and garlic to the sauce, you want to soften them by cooking them in vegetable oil on the stove over medium-high heat. Cook the onions for 4-5 minutes, then add the garlic and cook for an additional minute.
  1. Prepare the sauce. Add an entire can of chipotle peppers in adobo sauce to a blender. Add a can of crushed tomatoes, and apple cider vinegar to the blender. Place the rehydrated chiles in the blender, along with the cooked onions and garlic. Add salt, pepper, oregano, smoked paprika, ground cloves and cumin, along with the reserved cup of chili soaking water.
  2. Blend all of the ingredients together until the mixture is smooth.
  1. Sear the chicken thighs. Heat a large skillet on the stove over high heat. Season chicken thighs on both sides with salt and pepper, then add them to the skillet and sear on both sides for 1-2 minutes.
  2. Add chicken thighs to a slow cooker. Transfer the seared chicken thighs to a large slow cooker, or Crock Pot.
  3. Add the sauce from the blender. Pour the tomato chili sauce from the blender into the slow cooker.
  4. Add chicken broth, bay leaves and a cinnamon stick. Pour chicken broth into the slow cooker and stir to combine everything. Add bay leaves and a cinnamon stick. Place the lid on the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours.
  1. After the cook time, remove the lid from the slow cooker. Use a slotted spoon to remove the cinnamon stick and bay leaves.
  2. Use tongs to remove the chicken thighs from the liquid. Pace them on a cutting board. At this point, the chicken should be fall-apart fork tender. Use two forks, or meat claws, to shred the chicken. Depending on how you’re going to serve the birria, you can either add the chicken back to the broth, or keep it separate. See the section below for all of the ways you can serve chicken birria.

How to make chicken birria tacos

  1. Heat a large skillet, or cast iron griddle, on the stove over medium-high heat. Cover with cooking spray, or brush the skillet with vegetable oil.
  2. Dip a corn tortilla in the consomé (broth) from the birria. Make sure it’s covered on both sides.
  3. Add the tortilla to the hot skillet. Cook for 30 seconds, then flip.
  4. Add shredded chicken birria to one side of the tortilla. Top the birria with shredded oaxaca cheese, then fold the tortilla over the chicken and cheese.
  5. Cook for 30-60 seconds, or until the cheese melts in the tacos.
  6. Remove the taco from the skillet and repeat, making as many chicken birria tacos as you’d like. Optionally top with diced red onions and chopped fresh cilantro. Serve with more birria broth on the side for dipping.

Other ways to serve the birria

Birria is traditional served as a soup or stew, topped with fresh cilantro and diced onions. If serving traditional chicken birria stew, after shredding the chicken, add it back to the broth and use a ladle to serve the stew in bowls, topped with cilantro and onions.

The broth that the chicken is cooked in is called a consomé, and it makes a delicious base for ramen or chilaquiles. The birria chicken is perfect for making incredibly flavorful tacos, burritos or nachos! Try using prepared chicken birria to make any (or all!) of these dishes.

  • Birria ramen – I can’t say enough good things about this easy and delicious ramen recipe! Simply bring the birria broth to a boil, add Instant ramen noodles, then add some shredded chicken birria and serve with toppings like sliced jalapenos, lime wedges, fresh cilantro and diced onions. Grab this birria ramen recipe and simply replace the beef birria with chicken birria.
  • Chilaquiles – I used our famous chilaquiles rojos recipe, but instead of enchilada sauce, I used the birria sauce to simmer thick tortilla chips to make birria chilaquiles. I stirred in some of the shredded chicken birria and topped the chilaquiles with sour cream, cotija cheese, cilantro and diced onion. This was an incredible breakfast that I can’t wait to have again and again!
  • Quesadillas – I made quesadillas with the chicken birria that were similar to the quesabirria tacos, but instead of dipping the tortillas in the broth, I served it on the side for dipping. To make these at home, place a corn tortilla in a hot, greased skillet. Add about 1/4 cup shredded chicken birria, then top it with shredded oaxaca cheese, or Monterey jack cheese. Place another corn tortilla on top and cook for 1-2 minutes, then flip and cook for an additional 1-2 minutes. Serve with a side of warm birria broth on the side for dipping. You can also make these quesadillas with flour tortillas.
  • Tacos – in Mexico, it’s common to see birria served in a bowl with warm tortillas on the side. You can dip the tortillas in the soup, or scoop the chicken from the soup into the tortillas for a simple birria taco.
  • Bowls – substitute the carne asada in these carne asada bowls with chicken birria to make delicious birria bowls.
  • Burritos – add the shredded chicken birria to the middle of a large tortilla with your favorite burrito fillings like black beans, cilantro lime rice or fajita veggies. Add shredded cheese (oaxaca, Monterey jack or pepper jack) on top, then roll up the burrito. I recommend searing both sides of the burrito in a hot skillet for 30-60 seconds. This will help seal the burrito closed and melt the cheese inside. Serve the burrito with a side of the birria broth for dipping.
  • Fries – just like carne asada fries are a popular taco shop menu item, birria fries have become a thing in recent years. Simply prepare frozen fries according to the package directions. Place the fries in an even layer on a baking sheet and top with warm birria. Cover with shredded cheese. Place under the broiler in the oven for 1-2 minutes to melt the cheese. Top with diced onions, cilantro and a dollop of guacamole and sour cream.
  • Nachos – top a baking sheet full of chips with shredded chicken birria, then shredded cheese. Place the nachos under the broiler in the oven for 1-2 minutes to melt the cheese. Top the melted cheese with all of your favorite nacho toppings, like guacamole, jalapenos, pico de gallo and sour cream.

With all of these great ideas, you can make this birria recipe on Sunday, then eat it several different ways throughout the week. I absolutely love this recipe for meal-prepping!

chicken birria in bowl topped with fresh cilantro and diced red onions

How to make it in the oven

Instead of cooking the chicken birria in a slow cooker, it’s easy to marinate the chicken overnight, then cook it in the oven for 2 hours. Simply follow the steps below to make oven roasted birria.

  1. Rehydrate the dried chilies using the instructions above, then add them to a blender.
  2. Heat vegetable oil in a large skillet on the stove over medium-high heat and cook the onions for 4-5 minutes. Add the garlic and cook for an additional minute.
  3. Transfer the onions and garlic to the blender with the chiles.
  4. Add the chipotle peppers, vinegar, crushed tomatoes, Mexican oregano, smoked paprika, ground cloves and cumin to the blender. Blend until smooth.
  5. Add the chicken thighs to a large, deep casserole dish.
  6. Pour the prepared marinade from the blender over the chicken thighs in the dish. Cover and place in the refrigerator overnight, or for at least 6-8 hours to marinate.
  7. After the chicken is marinated, use tongs to remove each of the chicken thighs from the marinade. Do not discard the marinade! The chicken will be braised in the marinade and chicken broth. Heat a large pot, or dutch oven, on the stove over high heat. Add the chicken thighs and sear on all sides for 1-2 minutes. Depending on how big the pan is, you might have to do this in two batches.
  8. Once all of the chicken is browned on all sides, pour the marinade from the casserole dish over the chicken in the pot. Add chicken stock and stir to combine. Bring the liquid to a boil. Add bay leaves and a cinnamon stick.
  9. Cover the pot with a lid, or if you don’t have a lid that fits, cover it tightly with foil. Transfer it to an oven, preheated to 350°F, and cook for 2 hours.
  10. Remove the birria from the oven after 2 hours. Use a slotted spoon to remove the cinnamon stick and bay leaves. Use tongs to remove the chicken thighs from the liquid and place them on a cutting board to shred before serving.
shredded, cooked chicken in bowl

Recipe tips

These helpful tips will guarantee that your homemade chicken birria is perfect every time!

  • This recipe has a medium spice level. To make it more spicy, add more arbol chiles. For a mild spice, omit the arbol chiles.
  • cast iron dutch oven is best for this recipe if you’re cooking the birria in the oven, as it will maintain an even temperature throughout the cooking process. It’s also large enough to hold the recipe. If you don’t have a cast iron dutch oven, use a pot that’s at least 12 inches wide with sides that are 6 inches tall so that the recipe will fit in the pot.
  • If you don’t have a lid for the pot, tightly cover it with foil before placing it in the oven.
  • You can make this recipe ahead of time. After braising the chicken thighs for 2 hours at 350°F, simply turn the oven to warm and leave the birria, covered in the oven, for up to 4 hours.
  • If all of the chicken thighs will not fit in the bottom of the pot you’re using, you can sear them in two batches.
  • You can braise the birria on the stove, instead of in the oven, if you prefer. Simply cover the pot, set the stovetop temperature to medium-low heat and allow the chicken to simmer in the liquid for 2 hours on the stove.

Storage and reheating

  • Store leftover birria in an airtight container in the refrigerator for up to 5 days.
  • You can reheat the chicken in the braising liquid, or remove it from the braising liquid.
  • To reheat the chicken birria in the braising liquid, place it in a pot on the stove over medium heat. Reheat for 15-20 minutes, or until the chicken and liquid are hot and bubbling.
  • If reheating the chicken without the liquid, I recommend wrapping the shredded chicken in foil. Reheat it in the oven at 350°F for 10-15 minutes. This way the chicken won’t dry out.
shredded chicken in birria broth in bowl with forks

More Mexican recipes

With over 200 Mexican recipes on the blog, I’m sure you’ll find a new favorite! Start out by trying these popular recipes.

shredded chicken with birria broth in bowl topped with diced onions and cilantro
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Chicken Birria

Make THE BEST Chicken Birria with juicy, tender, slow cooked chicken and a rich flavorful broth, made with chiles, tomatoes and vinegar. This authentic, flavorful recipe can be served as a soup or stew, or made into chicken birria tacos with consommé for dipping. It’s an incredibly versatile Mexican recipe that’s hearty, spicy and bursting with flavor!

Ingredients

Chicken Birria

For Tacos

  • 30 thick corn tortillas
  • 2 pounds oaxaca cheese, or monterey jack cheese (shredded)

Instructions

Rehydrate the dried chiles.

  • Bring a large pot of water to a boil over high heat.
  • Turn off the heat, add the guajillo chiles and arbol chiles to the hot water, cover and soak for 15 minutes.
  • After you’ve soaked the guajillo and arbol chilies, remove them from the water, and set aside one cup of the chili soaking water.
  • Cut off the stem of the chiles, slice them open and remove the seeds.

Prepare the sauce.

  • Heat the vegetable oil in a large skillet on the stove over medium-high heat.
  • Add the onions and cook for 4-5 minutes. Add the garlic and cook for an additional minute.
  • Transfer the onions and garlic to a blender.
  • Add the entire can of chipotle peppers in adobo sauce, the entire can of crushed tomatoes, and apple cider vinegar to the blender.
  • Add the salt, pepper, oregano, paprika, cloves and cumin to the blender.
  • Add the soaked chiles and cup of chili soaking water to the blender. Blend until smooth.

Sear the chicken.

  • Heat a large skillet on the stove over high heat.
  • Season the chicken thighs on both sides with salt and pepper, then add them to the skillet and sear on both sides for 1-2 minutes.
  • Transfer the seared chicken thighs to a large slow cooker, or Crock Pot.

Slow cook the birria.

  • Pour the sauce from the blender into the slow cooker.
  • Add the chicken stock, cinnamon stick and bay leaves.
  • Place the lid on the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours.

Shred the chicken.

  • After the cook time, remove the lid from the slow cooker. Use a slotted spoon to remove the cinnamon stick and bay leaves, and discard them.
  • Use tongs to remove the chicken thighs from the liquid and place them on a cutting board.
  • Use two forks, or meat claws, to shred the chicken.

Make chicken birria tacos.

  • Heat a large skillet, or cast iron griddle, on the stove over medium-high heat.
  • Coat the skillet with cooking spray, or brush the skillet with vegetable oil.
  • Dip a corn tortilla in the consomé (broth) from the birria, making sure it’s covered on both sides.
  • Add the tortilla to the hot skillet. Cook for 30 seconds, then flip.
  • Add ¼ cup shredded chicken birria to one side of the tortilla. Top with 2 tablespoons of shredded oaxaca cheese, then fold the tortilla over the chicken and cheese.
  • Cook for 30-60 seconds, or until the cheese melts in the tacos.
  • Remove the chicken birria taco from the skillet and repeat, making as many tacos as you’d like.
  • Optionally serve topped with diced onions and fresh cilantro, with lime wedges, and warm consomé in a small bowl on the side for dipping.

Notes

  • The birria can also be served more traditionally as a soup or stew, instead of making it into tacos. If serving traditional chicken birria stew, after shredding the chicken, add it back to the broth and use a ladle to serve the stew in bowls, topped with cilantro and onions.
  • The nutritional information provided is for just the chicken birria, and does not include the tortillas or cheese to make the tacos.
  • This recipe has a medium spice level. To make it more spicy, add more arbol chiles. For a mild spice, omit the arbol chiles.
  • Store leftover birria in an airtight container in the refrigerator for up to 5 days. To reheat the chicken birria in the braising liquid, place it in a pot on the stove over medium heat. Reheat for 15-20 minutes, or until the chicken and liquid are hot and bubbling. If reheating the chicken without the liquid, I recommend wrapping the shredded chicken in foil. Reheat it in the oven at 350°F for 10-15 minutes. This will prevent the chicken from drying out.
  • To make the chicken birria in the oven, follow these instructions:
    1. Rehydrate the dried chilies using the instructions above, then add them to a blender.
    2. Heat vegetable oil in a large skillet on the stove over medium-high heat and cook the onions for 4-5 minutes. Add the garlic and cook for an additional minute.
    3. Transfer the onions and garlic to the blender with the chiles.
    4. Add the chipotle peppers, vinegar, crushed tomatoes, Mexican oregano, smoked paprika, ground cloves and cumin to the blender. Blend until smooth.
    5. Add the chicken thighs to a large, deep casserole dish.
    6. Pour the prepared marinade from the blender over the chicken thighs in the dish. Cover and place in the refrigerator overnight, or for at least 6-8 hours to marinate.
    7. After the chicken is marinated, use tongs to remove each of the chicken thighs from the marinade. Do not discard the marinade! The chicken will be braised in the marinade and chicken broth. Heat a large pot, or cast iron dutch oven, on the stove over high heat. Add the chicken thighs and sear on all sides for 1-2 minutes. Depending on how big the pan is, you might have to do this in two batches.
    8. Once all of the chicken is browned on all sides, pour the marinade from the casserole dish over the chicken in the pot. Add chicken stock and stir to combine. Bring the liquid to a boil. Add bay leaves and a cinnamon stick.
    9. Cover the pot with a lid, or if you don’t have a lid that fits, cover it tightly with foil. Transfer it to an oven, preheated to 350°F, and cook for 2 hours.
    10. Remove the birria from the oven after 2 hours. Use a slotted spoon to remove the cinnamon stick and bay leaves. Use tongs to remove the chicken thighs from the liquid and place them on a cutting board to shred before serving.

Nutrition Facts

Calories 293kcal (15%)Carbohydrates 13g (4%)Protein 39g (78%)Fat 9g (14%)Saturated Fat 2g (10%)Polyunsaturated Fat 2gMonounsaturated Fat 3gCholesterol 175mg (58%)Sodium 1121mg (47%)Potassium 829mg (24%)Fiber 3g (12%)Sugar 6g (7%)Vitamin A 1800mg (36%)Vitamin C 9mg (11%)Calcium 62mg (6%)Iron 3mg (17%)
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