That smell smoky, spiced, deeply rich hits you before the first bite even comes close. Chicken Birria Tacos Street Style are the real deal: crispy dipped tortillas, tender shredded chicken, and that glossy consomé you can’t stop sipping.
Spring always makes me want something bold but not heavy, and after one too many tired Tuesday evenings, this became my reset dinner. I first nailed the consomé technique back in 2021, and after testing it dozens of times, the trick is blooming the dried chiles low and slow that’s what gives it that deep, almost smoky backbone.
PrintChicken Birria Tacos Street Style Irresistible Real Way to Make This Good
Enjoy Chicken Birria Tacos Street Style for a family dinner that’s both flavorful and easy to prepare. These tacos feature a bold spiced chicken with crispy dipped tortillas and a delicious birria consomme dipping sauce, perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Mexican
- Diet: Standard
Ingredients
- 9 Red Anaheim Chiles can be other dried red chiles or California New Mexico or Guajillo
- 3 Ancho Chiles
- 3 Chiles de Arbol
- 6 Garlic Cloves half a head of garlic peeled
- ½ large Onion yellow or white other half is used later
- Water about 6 cups plus more as needed
- 2 tablespoons Olive Oil
- 2.5 pounds Chicken Thighs with skin and bone or any other chicken
- 7.75 ounces El Pato Jalapeno Salsa green can or whichever El Pato desired or 8 ounce can tomato sauce
- 1 teaspoon Oregano
- ½ teaspoon Ground Cumin Powder
- ½ teaspoon Ground Canela real cinnamon not cassia optional
- ½ teaspoon Salt
- 1 teaspoon Better Than Bouillon chicken flavor or other chicken bouillon check for gluten free if desired
- 2 Bay Leaves
- 12 Corn Tortillas
- 8 ounces Queso Quesadilla Cheese about 2 cups shredded any white melty cheese can be substituted like Oaxaca or Monterey Jack
- ½ large Onion diced for topping
- Fresh Cilantro for garnish
- Lime Wedges
Instructions
- Prepare the red chile sauce by cleaning the dried chiles, removing seeds and membranes, then placing them with garlic and half an onion in the Instant Pot. Seal and cook on high pressure for 10 minutes, then release pressure naturally for 5 minutes and quick release any remaining pressure.
- Strain the cooking liquid, then blend the chiles, garlic, and onion with one cup fresh water until smooth. Strain the sauce through a mesh strainer into a bowl, discarding solids, and add water to make one quart.
- Heat olive oil in the Instant Pot on sauté mode, then sear chicken thighs skin side down until golden brown about 4 to 5 minutes. Remove chicken and turn off sauté.
- Add the red chile sauce, El Pato salsa, oregano, cumin, salt, bouillon, chicken, and bay leaves to the Instant Pot. Seal and cook on high pressure for 10 minutes, then let pressure release naturally for 5 minutes before quick releasing the rest.
- Remove chicken, shred it after discarding skin and bones, and transfer cooking sauce to a separate container for dipping.
- Heat some fat skimmed from cooking sauce or additional oil in a skillet over medium-high heat. Dip a corn tortilla in the sauce, then cook in the skillet until crisp on one side about 30 seconds to 1 minute. Flip, add chicken and shredded cheese, fold the tortilla, and cook until cheese melts and edges crisp, turning as needed.
- Repeat frying for all tacos, adding more fat if necessary.
- Top tacos with diced onion and cilantro then serve with extra consomme dipping sauce mixed with a little onion and cilantro, plus lime wedges. Serve immediately.
Notes
- You can prepare the red chile sauce ahead and refrigerate for up to 24 hours
- The fat will solidify on top, making it easier to skim and use for frying the tortillas
- The birria can also be cooked on the stovetop, crockpot, or Dutch oven following the same seasoning instructions
Nutrition
- Serving Size: 1 taco
- Calories: 376 kcal
Why You’ll Love This
Chicken Birria Tacos Street Style deliver everything you want on a weeknight bold flavor, crispy tortillas, and that glossy dipping consomé without the kind of effort that makes you question your life choices. It’s my go-to when the evening has already been long and I still want dinner to feel like a real meal, not just something I threw together.
- Chicken thighs cook faster than beef, so the whole thing comes together in under two hours
- The dipping sauce doubles as your cooking liquid and your table-side consomé no wasted steps
- Crispy, cheesy, and deeply spiced this one genuinely impresses without requiring a culinary degree
What You Need to Know About the Ingredients
The flavor here comes from layering dried chiles red Anaheim chiles, ancho chiles, and chiles de arbol each one adding its own depth. The El Pato jalapeño salsa brings a subtle brightness that balances the smokiness of the sauce.
- Chicken thighs with skin and bone keep the meat juicy through pressure cooking
- Ground canela (real cinnamon, not cassia) adds warmth it’s optional but worth using if you have it
- Queso quesadilla melts beautifully inside the folded tortilla; Oaxaca or Monterey Jack work just as well
- Corn tortillas are essential they hold up to the dipping and frying without falling apart
How to Make Chicken Birria Tacos Step by Step
The process has three parts: the red chile sauce, the chicken, and the assembly. Work through them in order and it all clicks into place.
- Split, seed, and wash all dried chiles, then pressure cook with garlic and onion for 10 minutes. Blend with fresh water, strain, and bring to 4 cups total. Set aside.
- Sear chicken thighs skin-side down in olive oil until golden brown. Remove to a plate.
- Add the red chile sauce, El Pato, oregano, cumin, salt, bouillon, and bay leaves to the pot. Nestle the chicken back in and pressure cook on high for 10 minutes.
- Shred the chicken, skim fat from the sauce, and use that fat to fry your dipped tortillas in a hot skillet.
- Dip each corn tortilla in the sauce, fry 30–60 seconds per side, then fill with shredded chicken and shredded cheese. Fold, press, and cook until crispy. Top with diced onion, fresh cilantro, and a squeeze of lime.
Pro Tip: Keep the heat high when frying. If the skillet isn’t hot enough, the tortilla absorbs too much sauce and goes soft instead of crispy.
Can You Make Chicken Birria Tacos Ahead of Time?
Yes and honestly, it’s the smarter move. The red chile sauce can be made up to 24 hours in advance and stored in the refrigerator. After it chills, the fat rises to the top and lifts right off, making it even easier to use for frying the tortillas.
The cooked, shredded chicken also keeps well in the refrigerator for a few days. When you’re ready to assemble, reheat everything and fry the tortillas fresh that’s where the crispiness happens, and it can’t be rushed.
Serving and Storage Tips
Serve these tacos immediately after frying they’re at their best when the cheese is still melty and the shell still has some crunch. Pour the remaining consomé into small bowls with a pinch of diced onion and cilantro stirred in for dipping.
- Leftover shredded chicken stores in the fridge for up to 3 days
- Store the consomé separately in a sealed container it reheats beautifully
- Reheat the chicken gently in a skillet before assembling fresh tacos
- Lime wedges on the side are not optional the acid brightens everything
FAQs ( Chicken Birria Tacos Street Style )
Can I make birria tacos with chicken instead of beef?
Yes – Chicken Birria Tacos Street Style use bone-in, skin-on chicken thighs that cook faster than beef but deliver the same bold, saucy flavor. Any cut of chicken works in this recipe.
What dried chiles do I need for birria tacos?
This recipe uses Red Anaheim, Ancho, and Chiles de Arbol. California, New Mexico, or Guajillo chiles also work as substitutes for the Anaheim.
Can I make chicken birria tacos in the slow cooker?
Yes – after searing the chicken, you can transfer everything to a Crockpot to finish cooking. Check your recipe card for full slow cooker notes.
What is the consomme for birria tacos?
The consomme is the red chile cooking sauce left after the chicken is done. Ladle it into small bowls with diced onion and cilantro for dipping.
How do you get birria tacos crispy?
Keep the skillet on medium-high heat when frying – low heat causes the tortillas to soak up too much sauce and go soft, like enchiladas, instead of turning crispy.
These Chicken Birria Tacos Are Worth Every Single Minute
Once you pull those crispy, cheese-filled tortillas out of the skillet, you’ll understand why Chicken Birria Tacos Street Style have completely taken over my weeknight dinner rotation. The whole thing comes together in under two hours, and the payoff that smoky, spiced aroma filling your kitchen, the crunch when you bite through, the glossy consomé waiting in a little bowl beside your plate feels like far more effort than it actually was.
A couple of things worth remembering: keep that skillet hot when you fry the tortillas, because a lukewarm pan is what stands between you and that gorgeous crispiness. And if you can make the red chile sauce the night before, do it the fat rises right to the top after it chills and lifts off cleanly, which makes frying even easier. Oaxaca cheese or Monterey Jack work beautifully if queso quesadilla is hard to find, and don’t skip the lime wedges at the end. That little squeeze of acid ties the whole thing together in a way that just feels right.
I’d love to know how yours turned out did you go full street-style with the dipping consomé, or did everyone just dive straight in? Drop a comment below, save this one for your next taco night, and pass it along to the friend who always says she can’t cook. A little win in the kitchen can change the whole evening.
