Description
Juicy shredded chicken slow-cooked in an aromatic birria broth with dried chiles, spices, and tomatoes, then crisped up for incredible tacos. Serve with consommé for dipping – these tacos deliver authentic flavor with crockpot convenience.
Ingredients
Scale
- For the birria chicken:
- 3 lbs bone-in chicken thighs (or 2 lbs boneless)
- 4 dried guajillo chiles, stemmed/seeded
- 2 dried ancho chiles, stemmed/seeded
- 1 chipotle pepper in adobo
- 1 onion, quartered
- 4 garlic cloves
- 3 Roma tomatoes
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1/2 tsp cinnamon
- 3 cups chicken broth
- 2 bay leaves
- 1 tbsp apple cider vinegar
- Salt to taste
- For serving:
- 12 corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- 1/2 onion, finely chopped
- Fresh cilantro
- Lime wedges
- Avocado slices
Instructions
- Toast dried chiles in dry skillet 30 seconds per side. Cover with hot water and soak 15 minutes.
- Drain chiles and blend with chipotle, onion, garlic, tomatoes, and spices until smooth.
- Strain sauce into crockpot. Add broth, vinegar, bay leaves, and chicken.
- Cook on LOW 6 hours or HIGH 3-4 hours until chicken shreds easily.
- Remove chicken, shred, and mix with 1/2 cup cooking liquid. Strain remaining broth (consommé).
- Dip tortillas in consommé. Fill with chicken and cheese. Griddle 2-3 minutes per side until crispy.
- Serve tacos with consommé for dipping, topped with onion, cilantro, and avocado.
Notes
- For deeper flavor, brown chicken before slow cooking
- Save fat from consommé for cooking tortillas
- Freeze leftover consommé for future taco nights
- Traditional method: Use chuck roast instead of chicken
- Prep Time: 30 minutes
- Cook Time: 6 hours (slow cook)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 145mg