Crispy Chicken Birria Tacos

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 dried guajillo chiles
• 1 dried ancho chile
• 2 peppers + 1 tbsp sauce chipotle peppers in adobo
• 1 medium, half chopped half sliced white onion
• 5 garlic cloves
• 2 cups low-sodium chicken broth
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 12 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1/2 cup chopped fresh cilantro
• 1 lime lime wedges
• 2 tbsp neutral oil
• 1.5 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Stem and seed the guajillo and ancho chiles, then toast them in a dry skillet over medium heat for 30–45 seconds per side until fragrant but not burned. Transfer to a bowl, cover with hot water, and soak 10 minutes until softened.
2. 2Drain the chiles and add them to a blender with the chipotle peppers, adobo sauce, half the onion (chopped), garlic, cumin, oregano, vinegar, broth, salt, and pepper. Blend until completely smooth, about 45 seconds.
3. 3Pat chicken thighs dry and season lightly with remaining salt. Heat oil in a large Dutch oven or deep skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden.
4. 4Pour the chile sauce over the chicken, add remaining broth and the bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and cook 20–22 minutes until chicken is tender and reaches 165°F.
5. 5Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot, stir to coat in the consommé, and keep warm on low. Taste and adjust salt.
6. 6Heat a large nonstick or cast-iron skillet over medium heat. Lightly oil the surface. Dip a tortilla briefly into the top of the consommé, place in the skillet, and sprinkle with a generous handful of cheese.
7. 7Add a scoop of shredded chicken to one half of the tortilla. Fold over and press gently. Cook 2–3 minutes per side until the tortilla is deeply golden and crispy and the cheese is melted and lacy at the edges. Repeat with remaining tortillas, working in batches.
8. 8Transfer tacos to a plate lined with paper towel to stay crisp. Ladle consommé into small bowls for dipping.
9. 9Serve tacos immediately topped with sliced raw onion, chopped cilantro, and lime wedges on the side for squeezing. Dunk each bite into the rich consommé.