Ingredients
Scale
- 2 lbs chicken thighs
- 4 dried guajillo peppers
- 2 dried ancho peppers
- 1 onion, chopped
- 4 cloves garlic
- 1 tablespoon cumin
- 1 tablespoon oregano
- 3 cups chicken broth
- Salt and pepper to taste
- 12 corn tortillas
- Cilantro and onion for garnish
- Lime wedges for serving
Instructions
- Rehydrate dried guajillo and ancho peppers in hot water for about 10 minutes, then remove stems and seeds. Blend with onion, garlic, cumin, oregano, salt, and pepper until smooth, adding chicken broth if needed.
- In a pot, heat oil over medium-high heat. Sear chicken thighs until golden brown, about 4-5 minutes per side.
- Pour blended marinade over chicken, add remaining broth, bring to a boil, then simmer covered for about 45 minutes until chicken is fork-tender. Shred chicken and mix into sauce.
- Warm corn tortillas, fill with shredded chicken, top with cilantro and onion, and serve with lime wedges.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze shredded chicken birria in a freezer-safe container for up to 3 months.
- Flavors deepen when made a day in advance.
- Adjust spice levels to personal preference by using fewer spices or milder peppers.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg