Chicken birria, also known as birria de pollo in Mexico, is a flavorful dish made with tender chicken slow-cooked in a rich chile sauce with spices and herbs. Serve it topped with cilantro, onion, salsa, and warm corn tortillas on the side.
This recipe is inspired by the traditional birria de res (beef birria), but this version swaps the beef for tender, juicy chicken.
Chicken birria, or birria de pollo, makes the most delicious tacos. The tender shredded chicken is tucked into tortillas lightly dipped in the flavorful birria oil, then cooked until slightly crispy.
Served with a bowl of rich consommé for dipping, these tacos are simply irresistible.
Ingredients
- Chicken: Use bone-in chicken pieces, such as thighs or drumsticks because those add more flavor.
- Dried chiles: I use guajillo chiles and chile de árbol for flavor and heat. Ancho or pasilla chiles are popular options too.
- Sauce base: This recipe for birria de pollo includes garlic, onion, and tomatoes.
- Spices: Cumin, oregano, cinnamon, bay leaves, salt, and black pepper add the signature birria flavor.
- Vinegar: Any kind.
- Lard or oil: Use lard for a more traditional flavor, or your favorite cooking oil.
For serving: Fresh cilantro, chopped onion, lime wedges, salsa macha, and warm corn tortillas. For the tacos, use a melting cheese like Oaxaca, Asadero, Mexican blend, or mozzarella.
How To Make Birria de Pollo (Chicken Birria)
Heat lard or oil in a pan over medium-low heat. Toast the spices, garlic, and dried chiles briefly until fragrant, being careful not to burn them.
Add the onion and tomatoes and cook until softened. Add vinegar, water, oregano, salt, and chile de árbol, then let the ingredients soak until softened.
Blend everything until smooth, then strain the sauce for a silky texture. Pour the finished sauce over the chicken.
Coat the chicken with the sauce, making sure every piece is well covered. Cover and refrigerate for at least 8 hours, preferably overnight.
Add the chicken, remaining marinade, 2 cups of water, and bay leaves to the Instant Pot. Cook on High Pressure for 25 minutes, then allow the pressure to release naturally.
How to Serve Chicken Birria
As tacos
Dip corn tortillas in the flavorful birria fat from the top of the consommé, then cook them on a hot griddle until warm. Fill them with chicken and cheese.
Fold the tortillas and cook until crispy and the cheese is melted. Serve with onion, cilantro, lime, salsa, and a bowl of consommé for dipping.
As a stew
Serve the birria de pollo in a bowl with plenty of its flavorful consommé. Top with chopped onion, fresh cilantro, lime wedges, and your favorite salsa. Enjoy with warm corn tortillas on the side.
Kitchen Notes
- If you can’t find guajillo chiles, use other mild-to-medium dried red chiles such as Anaheim, Hatch, or California chiles.
- Remove the seeds and veins from the dried chiles before cooking to help control the spice level of the sauce.
- If you prefer a thicker birria sauce instead of a more brothy consistency, add two more tomatoes and reduce the amount of water.
- Chicken birria tastes even better after resting. Making it a day ahead allows the flavors to develop and blend together.
Cooking Variations
I usually make this birria de pollo in the Instant Pot, but you can also use other cooking methods. The results will be just as flavorful; only the cooking time will change.
- Stovetop: Simmer the chicken in a covered pot until tender, about 1 hour.
- Oven: Bake the chicken covered at 375°F (190°C) for about 1½ hours, or until the meat is falling from the bone.
- Slow cooker: Cook on high for about 3 hours or on low for 5–6 hours.
How To Store Chicken Birria
Store leftover chicken birria in an airtight container in the refrigerator for up to 5 days. The flavors often become even better the next day, making it a great meal prep option.
You can also freeze it for up to 3 months. Thaw it overnight in the refrigerator, then reheat gently on the stovetop until warmed through.
Leftover birria de pollo can be used to make tacos, burritos, enchiladas, pizza, or served over rice and noodles.
More Ways to Enjoy
Made extra birria? Here are some of my favorite ways to turn the leftovers into another delicious meal.
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Birria de Pollo (Chicken Birria)
Ingredients
- 3 lb bone-in chicken (thighs and drumsticks, skin on)
- 10 guajillo peppers (cleaned and cut into pieces)
- 2 chile de árbol (optional)
- 1 large tomato (cut into chunks)
- ½ small red onion (cut into chunks)
- 3 garlic cloves
- 1 Tablespoon oregano
- ¼ teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 1-inch stick cinnamon
- 2 bay leaves
- ¼ cup vinegar
- 1 Tablespoon pork lard (or vegetable oil)
- salt (to taste)
For tacos & garnish
- 20 corn tortillas
- 3 cups melty cheese, such as Oaxaca, Asadero, Monterey Jack, Colby, or Mozzarella. (shredded)
- 1 cup onion (chopped)
- ½ cup cilantro (chopped)
- lime wedges
- Mexican chili oil (for serving)
Instructions
Make the birria sauce
- Heat lard in a pan over medium-low heat. Add first the peppercorns, garlic, cumin seeds, and cinnamon stick. Stir for half a minute.
- Add guajillo chilies, and cook for 1 minute while stirring constantly.
- Stir in tomatoes and onions. Cook for 4 minutes or until onions soften and tomatoes release their juices.
- Add vinegar and 1 cup of hot water, then add the oregano, salt, and chiles de árbol.
- Mix well, turn off the heat, cover, and allow to soak for 10 minutes.
- Place all ingredients in a blender and blend until you’ll have a silky smooth sauce. Allow the sauce to cool down completely.
Marinate
- Place chicken in a baking dish, and add the birria sauce through a medium sieve over the chicken.
- Turn the chicken well to coat all sides.
- Cover with cling film and store in the fridge for at least 8 hours and up to 24.
Cook
- Place chicken and all the remaining marinade in your Instant Pot and pour 3 cups of water.
- Add bay leaves and salt.
- Cook at high for 25 minutes then naturally release pressure for 30 minutes.
Serve as a main dish
- Remove the chicken from the pot and divide it into serving bowls.
- Ladle the birria consommé and top with chopped cilantro and onion.
- Serve with chili oil, lime wedges, and warm corn tortillas.
Make the tacos with consommé
- Remove the chicken from the pot and shred it with two forks. Set aside.
- Heat a griddle or a non-sticking pan until smoky.
- Take one tortilla and quickly dip it into the grease of your chicken birria.
- Place 2-3 tortillas (previously dipped in the oil) on the skillet and heat for about 30 seconds flipping two times to heat them up.
- Put some cheese and chicken in the middle of each tortilla.
- Fold the tortillas into half-moons and keep cooking until the cheese has melted nicely and the tortillas are a bit crispy.
- Place tacos on a platter, carefully open them a little and add some onions and cilantro in the middle.
- Serve with lime wedges, chili oil, and a small bowl of the birria consommé to dip the tacos in.
Video
Notes
- Using a slow cooker: Place the marinated chicken in your slow pot, add water to cover about 1 inch (2.5cm), and cook for 3 hours on high or 5-6 hours on low.
- On the stovetop: Place the meat in a large pot and cover it with 1.5 inches of water. Simmer for about 1 hour or until chicken is nicely cooked through.
- Cook in the oven: For cooking in the oven, place chicken and cover with 1-inch of water, cover with foil, and cook at 375°F (190°C) for about 1 and a half hours or until the chicken meat is falling from the bones.
- Substitute the chilies: If you can’t find guajillo chilies where you live, use other types of mild-spicy dried red chilies such as Anaheim, Hatch, or California.
- Make it thicker: Want a thicker birria sauce instead of brothy? Add 2 more tomatoes and reduce the amount of water to barely cover the meat.
Hi, I am going to be trying this recipe this week. It looks so good I can’t wait! However, could you tell me how much cups of water is equal to 1.5 inches, as said in the notes for cooking on a stove? Thank you!
Hey, I can’t wait to try this recipe. What kind of vinegar would you recommend?:)
Hi Kate, cider vinegar or white wine vinegar works fine for this recipe.
Thanks. I made it with white wine vinegar. Very good, except dipping sauce seemed very oily. My husband loves to order this out (he’s from Guatemala) and said the same. But would love to hear your ideas :) Very good meat which made into tacos !
Hi Kate, you need the oil to dip the tortillas, otherwise they will just get wet with the broth and fall apart when reheating.
However, you can also remove the skin on chicken, maybe not on all pieces, only in half or so. Or, you can also make the birria the day before, allow the broth to cool down, then place it in the fridge overnight; next day you can remove all solid fat that have formed.
Yes I loved dipping the tortillas in it so great! Thanks! I’ll have to try your chilli sauce instead to dip tacos into. Thanks for you help and great recipes!:)
Hi Maricruz, my friend made the recipe once and he thinks marinating the chicken for 8-24 hours is not necessary. Have you tried this without any marination?
Thanks
Hi Taryn, yes, I’ve tried without marinating the chicken and in all honesty, I didn’t like it same.
But hey, you can try it without marinating and see if you like it :) let me know if you do it!
Hubby orders Mexican food like crazy so I wanted to try it and find a dish I won’t mess up. This sounds very doable and insanely yummy but unfortunately all I have are the common chili peppers. Will they do?
Hi Alicia, just make sure those are mild spicy. Other option is to use Anaheim or Hatch chili powder which is more easier to find online.