The BEST Chicken Birria (for tacos and more!)

Ingredients you'll need

Rehydrate dried chiles by soaking them in boiling water.

Cooked diced onions and garlic on the stove.

Add the onions and garlic, re-hydrated chiles, spices, crushed tomatoes, chipotle peppers and vinegar to a blender.

Blend until smooth.

Season chicken thighs with salt and pepper and add to a skillet over high heat.

Sear for 1-2 minutes on each side.

Transfer the chicken thighs to a slow cooker.

Pour the sauce from the blender over the chicken in the slow cooker.

Add chicken stock, bay leaves and a cinnamon stick.

Cook for 8-10 hours on low. Use a slotted spoon to remove the bay leaves and cinnamon stick.

Use tongs to remove the chicken thighs from the slow cooker.

Shred the chicken using two forks.

Add it back to the broth and top with cilantro and onion to serve it as a stew.

Or dip a tortilla in the broth, then add the shredded chicken and cheese to the tortilla in a hot skillet.

Fold the tortilla over the chicken and cheese and cook for 30-60 seconds.

Top the tacos with diced onions and fresh cilantro.

Serve the tacos with the broth (also called consommé) for dipping.

You can also use the shredded chicken to make burrito bowls, nachos, quesadillas or chilaquiles!

An incredibly flavorful Mexican recipe, perfect for meal prepping or parties!