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Chicken Birria Tacos Street Style Irresistible Real Way to Make This Good

Chicken Birria Tacos Street Style recipe, served and ready to eat, easy homemade dish
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove chicken, shred it after discarding skin and bones, and transfer cooking sauce to a separate container for dipping.
  6. 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.
  7. Repeat frying for all tacos, adding more fat if necessary.
  8. 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

Find it online: https://www.amgroyal.com/chicken-birria-tacos-street-style/