Step 1: Sauté Onions & Garlic

Begin by heating the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the finely chopped onion. Sauté, stirring occasionally, for 5 to 7 minutes until the onions soften and turn translucent and golden brown. This caramelization adds a foundational sweetness to the sauce. Then, stir in the minced garlic and cook for just one more minute until fragrant, being careful not to burn it.

Step 2: Add Chilies, Tomatoes, Spices & Herbs

While the onions cook, prepare your dried chiles. Snip off their stems and, if you prefer less heat or bitterness, remove most of the seeds. Add the prepared chiles to the skillet along with the chopped tomatoes. Stir in half of the measured spices (cumin, oregano, smoked paprika), half of the salt, and the bay leaves. Sauté this aromatic mixture for 2 to 3 minutes, allowing the spices to toast slightly and the chiles to soften, releasing their intense flavors.

Step 3: Add Apple Cider Vinegar & Stock

Pour in the apple cider vinegar, which adds a crucial acidic brightness, and half of the chicken stock into the skillet. Give it a good stir, then cover the skillet and let it simmer gently for 8 to 10 minutes. This crucial step allows the dried chiles and tomatoes to fully soften, making them easy to blend into a smooth sauce, and ensures all the flavors meld together beautifully.

Step 4: Season Chicken

While your sauce ingredients are simmering, prepare your chicken. Pat the chicken pieces dry and generously rub them with the remaining salt and spices (cumin, oregano, smoked paprika). This initial seasoning infuses the chicken with flavor from the inside out, complementing the rich sauce it will cook in. Ensure an even coating for maximum taste.

Step 5: Blend Sauce Ingredients

Once the simmering is complete and the chiles are tender, remove the bay leaves from the skillet. Carefully transfer all the contents of the skillet to a high-speed blender. Begin blending until the mixture becomes completely smooth and homogenous. Gradually add the remaining chicken stock, a little at a time, until you achieve a thick, pourable sauce consistency that is perfect for simmering the chicken and dipping your tacos. For an extra smooth consommé, you may strain the sauce through a fine-mesh sieve.

Step 6: Cook Chicken with Sauce

Place the seasoned chicken pieces in a Dutch oven or a heavy-bottomed pot. Pour about ½ cup of the blended birria sauce over the chicken, ensuring each piece is coated. Reserve the rest of the sauce for later (this will be your flavorful consommé!). Cover the pot and simmer gently over low-medium heat for 40 to 50 minutes, or until the chicken is fork-tender and easily pulls from the bone. The slow simmer allows the chicken to absorb all the rich flavors of the sauce. If using an Instant Pot, pour ½ cup sauce, add chicken, coat well, secure the lid, and cook on High Pressure for 15 minutes. Allow natural pressure release for about 15 minutes before opening.

Step 7: Shred Cooked Chicken & Toss with Sauce

Once the chicken is cooked through and tender, carefully remove it from the pot. Allow it to cool slightly, then separate the meat from the bones and shred it using two forks or your hands. Return the shredded chicken to a bowl. Add a little extra of the reserved birria sauce to the shredded chicken and toss until it’s perfectly juicy and coated, ensuring every strand is bursting with flavor. Add more sauce if necessary to achieve your desired moisture level.

Step 8: Assemble Tacos

Now for the fun part! Heat a clean skillet over medium-high heat with a tiny amount of oil. Take a gluten-free tortilla and lightly dip one side (or both, for extra flavor) into the reserved birria consommé. Place the dipped tortilla in the hot skillet. Immediately sprinkle some shredded cheese over half of the tortilla. Add about 3 tablespoons of the flavorful shredded chicken filling on top of the cheese, then add a little more cheese over the chicken. Allow it to cook for about 30 seconds to a minute, just until the cheese starts to melt.

Step 9: Fold Tortilla in Half

Using a spatula, carefully fold the tortilla in half, pressing gently to seal the edges and help the cheese melt and adhere. Continue to cook for 1 to 2 minutes per side, flipping once, until the tortilla is golden brown, delightfully crispy, and the cheese inside is fully melted and gooey. Remove the finished taco from the skillet and repeat the process with the remaining tortillas and chicken filling. Work in batches to avoid overcrowding the skillet.

Step 10: Serve & Enjoy

Serve your glorious chicken birria tacos immediately while hot and crispy. The star of the show, beyond the tacos, is the extra consommé (the remaining birria sauce), served warm on the side for dipping. Garnish your tacos generously with finely diced white or red onion, fresh cilantro, vibrant pico de gallo, a dollop of sour cream (or dairy-free sour cream), and fresh lime wedges for a zesty finish. Prepare for an explosion of flavors!

These chicken birria tacos are a fiesta of flavors! Featuring tender, shredded chicken slow-cooked in a rich, spicy, and deeply aromatic consommé, then paired with melty cheese and crisped in gluten-free tortillas. This hearty and incredibly tasty meal offers the beloved birria experience and can easily be adapted for those who need a dairy-free option. Perfect for a satisfying dinner or lively gathering, these tacos promise a truly authentic and delicious Mexican culinary adventure.

For the Chicken Birria:

• 1
  pound
  chicken drumsticks or thighs (bone-in, skin-on for best flavor)
• 2
  dried ancho chiles, stems removed, seeds optional
• 3
  dried guajillo chiles, stems removed, seeds optional
• 3 medium tomatoes, roughly chopped (fresh or canned)
• 1 medium onion, chopped (yellow, white, or red)
• 4 garlic cloves, minced
• 1 1/2
  cups
  chicken stock (homemade or good quality store-bought)
• 2 tablespoons
  olive oil or other neutral cooking oil
• 2 tablespoons
  apple cider vinegar (or white/red wine vinegar)
• 1/2 teaspoon salt (plus more to taste for seasoning chicken)
• 1 teaspoon
  ground cumin
• 1 teaspoon
  dried oregano (Mexican oregano preferred)
• 1 teaspoon
  smoked paprika
• 2
  bay leaves

For the Tacos:

• Gluten-free tortillas (or homemade corn tortillas)
• 1
  cup shredded
  cheese (use
  dairy-free shredded cheese if needed)
• Pico de gallo (optional, for garnish)
• Sour cream (use
  dairy-free sour cream if required)
• Lime wedges, for serving
• Fresh cilantro, chopped (for garnish)
• Diced white onion (for garnish)

Instructions

1. Sauté Onions & Garlic: Heat the oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until golden and softened, about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Chilies, Tomatoes, Spices & Herbs: Cut off the stems from the dried chiles (and remove seeds if desired for less heat). Add the chiles to the skillet along with the chopped tomatoes. Stir in half of the ground cumin, dried oregano, smoked paprika, half the salt, and the bay leaves. Sauté this mixture for 2–3 minutes, allowing the spices to become aromatic and the chiles to begin softening.
3. Add Apple Cider Vinegar & Stock: Pour in the apple cider vinegar and half of the chicken stock. Stir well. Cover the skillet and simmer gently for 8–10 minutes, or until the tomatoes and chiles are completely softened. This step is crucial for developing deep flavor and making the chiles easy to blend.
4. Season Chicken: While the sauce ingredients are simmering, prepare your chicken. Pat the chicken pieces dry and generously rub them with the remaining salt and spices (cumin, oregano, smoked paprika). This ensures the chicken is flavorful before cooking in the sauce.
5. Blend Sauce Ingredients: Carefully remove the bay leaves from the skillet. Transfer the entire contents of the skillet to a blender. Blend until completely smooth. Gradually add the remaining chicken stock as needed, blending until you achieve a thick but pourable sauce consistency. This is your flavorful birria consommé. For an extra smooth finish, you can strain it through a fine-mesh sieve.
6. Cook Chicken with Sauce: Place the seasoned chicken pieces in a Dutch oven or a heavy pot. Pour about ½ cup of the blended birria sauce over the chicken, ensuring it’s well-coated. Reserve the rest of the sauce (consommé) for dipping. Cover the pot and simmer gently over low-medium heat for 40–50 minutes, or until the chicken is incredibly tender and falls off the bone. Alternatively, use an Instant Pot: Pour about 1/2 cup of sauce into the Instant Pot, add chicken, coat with sauce, secure lid, and cook on High Pressure for 15 minutes. Allow natural pressure release (about 15 minutes).
7. Shred Cooked Chicken & Toss with Sauce: Remove the cooked chicken from the pot and let it cool slightly. Separate the meat from the bones and shred it using two forks. Transfer the shredded chicken to a bowl. Add a little extra birria sauce to the shredded chicken and toss until it is juicy, moist, and thoroughly coated in flavor. Add more sauce if needed to achieve desired juiciness.
8. Assemble & Cook Tacos: Heat a clean skillet over medium-high heat with a small amount of oil. Take a gluten-free tortilla and lightly dip one side (or both sides, for maximum flavor) into the reserved birria consommé. Place the dipped tortilla in the hot skillet. Sprinkle shredded cheese over half of the tortilla, then add about 3 tablespoons of the shredded chicken filling on top of the cheese, and finish with a little more cheese.
9. Fold Tortilla in Half: Using a spatula, carefully fold the tortilla in half, gently pressing down to seal and encourage the cheese to melt. Cook for 1–2 minutes per side, flipping once, until the tortilla is golden brown, crispy, and the cheese is beautifully melted. Remove the cooked taco from the skillet and repeat with the remaining tortillas and filling.
10. Serve & Enjoy: Serve the hot, crispy chicken birria tacos immediately with small bowls of the extra consommé (birria sauce) on the side for dipping. Garnish with a sprinkle of finely diced white onion, fresh cilantro, a spoonful of pico de gallo, a dollop of sour cream (dairy-free if preferred), and fresh lime wedges for an authentic and refreshing finish.

Chicken: For the most flavorful and tender shredded chicken, I highly recommend using bone-in, skin-on chicken drumsticks or thighs. Dark meat offers superior moisture and a richer taste that stands up beautifully to the bold birria sauce.

Chilies: The combination of dried ancho chilies (smoky, mild) and guajillo chiles (fruity, medium heat) creates the classic birria flavor profile. Remember, the consommé is not just a cooking liquid but also a dipping sauce, so selecting quality chiles is key. Feel free to experiment with other dried chiles to adjust the heat and flavor to your personal preference.

Tomatoes: Tomatoes provide a natural sweetness and acidity that balances the spice of the chiles. Both fresh, ripe tomatoes or canned tomatoes work well. Fire-roasted canned tomatoes can add an extra layer of smoky flavor.

Onion: Yellow onions are a versatile choice, but a white onion will offer a slightly sharper flavor, while a red onion can lend a touch more sweetness once cooked down. Any of these will contribute to the aromatic base of the sauce.

Chicken Stock: Using a high-quality chicken stock is paramount as it forms the base of your rich consommé. While homemade chicken stock offers the deepest flavor, a good store-bought option like this one is perfectly acceptable.

Oil: Extra virgin olive oil is my go-to for sautéing aromatics, but any neutral cooking oil such as vegetable, canola, or avocado oil can be used.

Apple Cider Vinegar: The acidity from apple cider vinegar brightens the overall flavor of the birria. If unavailable, white vinegar or red wine vinegar can be used as substitutes, providing a similar tang.

Spices/Herbs: The blend of ground cumin, dried oregano, smoked paprika, and bay leaves forms the aromatic heart of this birria. Don’t be shy about adjusting these or adding other favorites like a pinch of cinnamon or cloves for extra complexity.

Tortillas: To maintain the gluten-free status, use high-quality gluten-free tortillas. For those who aren’t gluten-intolerant, regular corn or flour tortillas work perfectly. Making homemade corn tortillas also adds a wonderful, authentic touch.

Cheese: For a dairy-free version, select a good quality dairy-free shredded cheese that melts well. Brands like Daiya or Violife offer excellent plant-based options that will give you that desired gooey, cheesy texture.

Sour Cream: A dollop of sour cream adds a cooling contrast to the spicy birria. If avoiding dairy, use a reliable dairy-free sour cream alternative, such as those made from cashews or coconut.