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Lets get Bizzy in the Kitchen!
All Recipes Chicken
- January 7, 2021
- 42K
- by Biz
Chicken Birria Tacos need to be on the top of your list of recipes to make!
I have a new love affair, and it’s with birria tacos. I decided to make them a bit healthier by using chicken. You will love these chicken birria tacos!
The depth of flavor of this consomme can’t be explained. Like I wonder sometimes if it would be okay and sip it like bone broth? It’s has a bit of a kick, smoky, and I pretty much want to put it on everything.
How do you make birria tacos?
The most important ingredient are the dried chiles. There are TONS of recipes out there, and I assume every family has their own version. My son-in-law uses New Mexico chiles. I used a mixture of New Mexico and Guajillo. These chilies are not spicy, but give this gorgeous color to your consomme.
Jacob used chuck roast and beef shank in his tacos. Truth be told, I do lean towards the beef version just because I am a beef fan, but these chicken birria tacos are a very close second.
If you are on WW or are starting a healthy wellness journey, please still buy bone in skin on chicken breasts. It gives your broths, soups and stews an extra depth of flavor and I remove the skin after the initial cooking process.
Ingredients:
What meat is birria tacos made of?
Any protein will work for birria tacos, but typically it’s beef. Chuck roast is a great cut to make birria tacos, but for this recipe, I used split chicken breasts with the skin on. Leaving the skin on gives the broth an extra layer of flavor, but is removed before making the tacos.
This recipe is pretty much hands off. You want to sear the chicken, skin side down, for about 10 minutes. Add all the ingredients and simmer for an hour. Remove the chicken and then you’ll want to strain out all the peppers, garlic, etc. and blend that with a couple cups of the consomme. Look at that deliciousness after an hour.
Strain the peppers, cilantro, etc.
Look at this gorgeous color after blended! Simply add to the broth in the stock pot. This is your consomme for dipping your tacos into.
Typically you are supposed to dip the tortillas into the consomme, then build your taco and cook. However, I love a crunchy taco, so I put just a bit of the consomme on the inside of the taco, pan fried in avocado oil spray for 4-5 minutes a side, then dipped back into the consomme right before eating. They were still crispy!
If you have never made a single recipe of mine before, make these! Well, it’s 98% Jacob’s recipe – so thank you Jacob! I left out the onions in mine – ha!
These chicken birria tacos check all the boxes for me – flavorful spicy, crunchy taco and not too many smart points – winning!
If you love tacos as much as I do, check out my breakfast taquitos made in the air fryer.
Have you tried birria tacos before?
Chicken Birria Tacos
Yield: A lot!
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Birria tacos are taking over the internet - mine are made with chicken and so delish! The consomme is ZERO points!
Ingredients
- 3 pounds bone in, skin on chicken breasts
- 1 teaspoon avocado oil
- 1 small (10 oz) can tomato sauce
- 1 bunch cilantro
- 1 white onion (I left out!)
- 8-10 dried chilies (I used half New Mexico and half Guajilla) (seeds removed)
- 3 tablespoons minced garlic
- 2 tablespoons cumin
- 1 tablespoon oregano
- dusting of cayenne pepper (add more if you like it spicy - I added 1/2 teaspoon)
- 1 tablespoon ancho pepper powder
- 48 ounces chicken broth or stock
- 2 tablespoons powdered Knorr brand chicken bouillon
- 2 roma tomatoes
- salt and pepper to taste
- 3 bay leaves (I didn't have any so left out - but please add if you have)
Instructions
Heat stock pot (at least 5Q) on medium high heat with oil.
Salt and pepper the chicken breasts, then cook, skin side down, for 10 minutes, or until skin starts to brown.
Remove chicken and add onions and saute for five minutes, or until translucent.
Add chicken back in, the tomato sauce, cilantro, chilies, garlic, cumin, oregano, cayenne pepper, ancho pepper powder, and stock. Stir until combined. Sprinkle the chicken bouillon over the top, stir again, add tomatoes and bay leaves if you have them.
Simmer on low for one hour. Remove chicken to cool. Once cooled, remove skin and bones and pull chicken.
Using a slotted spoon, scoop out the peppers, cilantro, etc. and add that, plus two cups of broth to a blender, and blend until smooth.
Convince me that buying a Vitamix is a good idea.
Pour that into the remaining consomme.
To make the tacos:
Warm tortillas. If you have a gas stove, consider yourself lucky. If not, microwave for 20-30 seconds so they are pliable.
Dip the tortilla in the consomme (I only dipped half). Add chicken and cheese of choice, and fry for about 4-5 minutes a side. Right before serving, dip the tacos in the consomme - I really like crunchy tacos, so that's why I didn't dip the whole thing.
Notes
I've tried to figure out the WW points for this, but because I took the skin off the chicken after it simmered, I am counting the consomme at 1 WW point on all plans for the little amount of oil and residual fat that came off the chicken skin while cooking.
My corn tortillas are 1 point each (El Milagro Brand) and 50 calories. So the points would just have to be calculated for the amount of chicken (blue and green) and cheese (all plans) you add to each individual taco.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
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33 Comments
Denise December 10, 2022
My daughter’s boyfriend graduated from college yesterday. I told him that I would make him anything that he wanted. He wanted Birria tacos. I made 2 different kinds. One with beef and this one with chicken. The sauce OMG!! It reminds me of an enchilada sauce. The BEST enchilada sauce I’ve ever had. I used several different kinds of peppers. And I used a full 8 ounce can of regular tomato sauce and about 1/2 of a can of El Pato hot tomato sauce. Once I blended the peppers, onions, etc…I put it all back into the cooking liquid. I will freeze half of it to use as an enchilada sauce in soup. The rest will be for the chicken and dipping. So so good!!
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Biz December 10, 2022
That makes me so happy! I need to make that again.
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Rainee October 17, 2023
Good Job !! This is Exactly How I Make my Tacos, I use El Pato Tomato Sauce in the Yellow Can. Ohhhh, It makes such good Enchillads !!
#1Reply ↓
Biz October 17, 2023
Thank you!
Lisa May 18, 2022
Love this recipe! It makes a TON of food!
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Biz May 18, 2022
That’s why I love making this for a crowd or meal prep – so much! Glad you loved it!
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Katherin Sam February 9, 2022
OMG these were amazing! Definitely will be keeping this recipe as my go to when making birria tacos. My family loved them! Question, I’d like to try with beef do you have are all the steps the same?
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Biz February 9, 2022
Yeah! So happy! I don’t have a specific recipe using beef, but it would be the same instructions – my go to beef is chuck roast – it’s pretty lean but has some fat for flavor.
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Dee October 7, 2021
I made this soup a couple of weeks ago and my family loved it!!! I’m making again tonight and will be doubling the recipe due to the number of requests.
Thank you for sharing!!!!!Reply ↓
Biz October 7, 2021
Thanks so much for taking the time to let me know!
Hugs!
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When you say simmer on low for one hour, is it covered or uncovered? September 22, 2021
When you say simmer on low for one hour, is it covered or uncovered
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Biz September 22, 2021
Hello! I simmer uncovered. Let me know how you like it!
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Nereida July 21, 2021
I just made this tonight and it is to die for!!!
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Biz July 26, 2021
So happy! I need to make them again!
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Geena June 9, 2021
Pretty good recipe! Thank you!
I like a little more kick so I added more cayenne. Think next time I might even add jalapeño seeds. I also added a sprinkle of lime juiceReply ↓
Biz June 9, 2021
Thanks for the feedback Geena! My daughter can’t handle the heat, so I usually doctor my plate up with a sh*t ton of hot sauce. 😉
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Anna May 5, 2021
You do not only need a gas stove to warm tortillas. You can use a griddle or fry pan on any type of stove.
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Biz May 6, 2021
Thank you for those tips! 😀
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Katrina February 26, 2021
It’s really good, but I wish that there were more spice and flavor (although I only let it cook for 30 minutes)
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Biz March 1, 2021
Hi Katrina, I do think the flavors develop the longer it cooks – hope you added some hot sauce to kick it up!
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Amariah Hernandez January 23, 2021
These look amazing! Trying for dinner tonight!
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Kristina January 20, 2021
I made this for dinner tonight and they were a hit! Thank you for sharing this recipe.
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Biz January 21, 2021
So happy! Thanks for letting me know!
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Biz January 21, 2021
So awesome! Thanks Kristina!
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Fran January 20, 2021
Incredible. My whole family devoured them!!
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Biz January 20, 2021
Yes! So happy!
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Deborah Lewis January 11, 2021
Oh my goodness! These were absolutely amazing. I look forward to more healthy ww recipes. Thank you!
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Biz January 11, 2021
Yes! So glad you liked it!
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DeLisa January 7, 2021
I CAN’T WAIT to make this! I will also be leaving out the onion…😆. I am not a cilantro fan…but after I saw it blended I’m good with it! I just got a Vitamix blender this year and LOVE it! Soo powerful and does EVERYTHING! Hey…I bet it would be a tax deduction for you!! Thanks soo much for being you!!
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Biz January 7, 2021
Yes! A fellow onion hater! Did we just become best friends?!
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Delisa January 8, 2021
Absolutely!! 😆 🤣
Joanne Turner January 7, 2021
No printable recipe? No amounts?
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Biz January 7, 2021
I forgot to add the recipe card – ha! It’s updated now – thank you for letting me know. 😁
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