Chicken Birria Tacos
These Chicken Birria Tacos are grilled tortillas filled with spice-marinated, melt-in-your-mouth chicken, fresh pico de gallo, salsa verde, and cheese. The consommé that the chicken is cooked in makes the perfect, flavor-filled sidekick to dip your tacos in. Serve with fresh cilantro and a lime wedge to make each bite a celebration of taste, ready in minutes whether you're using an instant pot or slow cooker.
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Calories: 248kcal
Ingredients
Chicken Birria
- 4-5 Chicken Breasts Fresh or Frozen
- 1 Onion sliced
- 6 Teaspoons Garlic minced
- 2 Tablespoons Ancho Chili Powder
- 2 Tablespoons Beef Bouillon
- 1 Tablespoon Oregano
- 1 Teaspoon Salt
- 1 ½ Teaspoons Cumin
- 1 Teaspoon Ground Coriander
- 2 Cups Chicken Broth
- 6-8 Guajillo Chilies dried
- 3 Bay Leaves
- 1 Cinnamon Stick
Tacos
- Shredded Cheese Oaxaca, Pepper Jack, or Mexican Blend
- Flour or Corn Tortillas
- Salsa Verde
- Pico de Gallo
Instructions
Chicken Birria
- Turn your Instant Pot to sauté and add 1-2 tablespoons of oil. Add the sliced onions and sauté for 3 minutes. Then add the garlic, ancho chili powder, oregano, beef bouillon, salt, cumin, and ground coriander and cook for one more minute.
- Turn off the Instant Pot and add the chicken broth dried guajillo chiles, bay leaves, and cinnamon stick. Stir slightly, scraping the spices from the bottom of the Instant Pot with a wooden spoon.
- Place the fresh or frozen chicken breasts in the Instant Pot with the liquid and place the lid on, turning the valve to seal. Pressure cook on high for15 minutes (if using fresh chicken) or 25 minutes (if using frozen chicken). Allow the valve to naturally release for 15 minutes.
- Release the remaining pressure if necessary and take off the lid. Remove the chicken and shred.
- Use an immersion blender to blend the consommé sauce in the Instant Pot or pour into a regular blender and blend. Return the sauce and shredded chicken back to the Instant Pot and season with more salt and pepper if needed.
- Slow Cooker Instructions: In a frying pan, sauté the onions in oil for about 3 minutes. Add the garlic, ancho chili powder, oregano, beef bouillon, salt, cumin, and ground coriandser and cook for one more minute. Add the chicken broth and mix to combine. Spray the bottom of a slow cooker with nonstick spray and add thawed chicken breasts. Pour chicken broth mixture over the chicken and add the dried guajillo chiles, bay leaves, and cinnamon stick. Place the lid on the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Once cooked, remove the chicken and shred. Transfer the broth and spices to a blender and blend the sauce. Return the broth and chicken to the slow cooker and stir to combine.
Taco Assembly
- Warm 1-2 tablespoons of oil in a cast iron or nonstick skillet. Dip the tortillas in the consommé sauce and place in the skillet.
- Add a layer of cheese, salsa verde, shredded chicken barria, pico de Gallo, and more cheese.
- Fold the tortilla over and fry on both sides. Serve with fresh cilantro, a lime wedge, and a side of consommé.
Nutrition
Serving: 1Taco | Calories: 248kcal | Carbohydrates: 23g | Protein: 28g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 1075mg | Fiber: 3g | Sugar: 4g