Chicken Birria Tacos: Hearty Gluten-Free Delights with Spicy Sauce
By Isabella Quinn
These chicken birria tacos feature tender shredded chicken enveloped in a rich, spicy consommé and melty cheese, all wrapped in crispy gluten-free tortillas. Perfect for a hearty dinner, these flavorful tacos can easily be made dairy-free for those with dietary restrictions. Enjoy a satisfying meal that invites you to savor every bite, with optional garnishes like pico de gallo and lime for added freshness.
Ingredients
- •1 pound chicken drumsticks or thighs
- •2 none dried ancho chiles
- •3 none dried guajillo chiles
- •3 medium tomatoes, chopped
- •1 medium onion, chopped
- •4 cloves garlic, chopped
- •1.5 cups chicken stock
- •2 tablespoons olive oil
- •2 tablespoons apple cider vinegar
- •0.5 teaspoon salt (plus more to taste)
- •1 teaspoon ground cumin
- •1 teaspoon dried oregano
- •1 teaspoon smoked paprika
- •2 none bay leaves
- •none gluten-free tortillas
- •1 cup shredded cheese (use dairy-free cheese if needed)
- •none pico de gallo (optional)
- •none sour cream (use dairy-free sour cream if required)
- •none lime wedges (for serving)
Instructions
- 1
Heat the oil in a large skillet.
- 2
Add the chopped onion and sauté until golden for 5–7 minutes.
- 3
Stir in the garlic and cook for another minute.
- 4
Cut off the stems from the dried chiles, remove the seeds if desired, and add them to the skillet with the tomatoes.
- 5
Stir in half of the spices, half the salt, and the bay leaves.
- 6
Sauté for 2–3 minutes.
- 7
Pour in the apple cider vinegar and half of the chicken stock.
- 8
Cover and simmer for 8–10 minutes until the tomatoes and chiles are softened.
- 9
While the sauce simmers, rub the chicken pieces with the remaining salt and spices.
- 10
Remove the bay leaves and transfer the contents of the skillet to a blender.
- 11
Blend until smooth, adding the remaining stock gradually until you reach a thick but pourable sauce.
- 12
Place the chicken and ½ cup sauce in a Dutch oven or heavy pot, cover, and simmer gently for 40–50 minutes until tender.
- 13
Remove the chicken, separate the meat from the bones, and shred it.
- 14
Toss the shredded chicken with the sauce until juicy and flavorful.
- 15
Heat a skillet with a little oil.
- 16
Dip a tortilla lightly in the sauce and place it in the skillet.
- 17
Sprinkle cheese on half of the tortilla, add about 3 tablespoons of chicken filling, then top with a little more cheese.
- 18
Fold the tortilla in half and press gently with a spatula.
- 19
Cook for 1–2 minutes per side until golden, crispy, and the cheese is melted.
- 20
Repeat with remaining tortillas and filling.
- 21
Serve tacos hot with extra consommé on the side for dipping.
- 22
Garnish with onion, cilantro, pico de gallo, sour cream, and lime wedges.
