Birria de pollo is a steaming pot of rich, aromatic broth, filled with tender and succulent chicken that have been slow-cooked in a spicy, flavorful sauce made from a mix of dried chili peppers, and aromatic spices. Make tacos or serve in a bowl with sides for an authentic Mexican eating experience.

Birria de pollo is a Mexican dish made with chicken that has been marinated and slow-cooked in a flavorful broth made with dried chili peppers, spices, and herbs.

The dish is similar to the more traditional birria de res (beef birria), but it uses chicken instead of beef. The chicken is typically served with broth, along with fresh cilantro, chopped onions, lime wedges, and warm tortillas.

Chicken birria is a popular dish in many regions of Mexico, and it is often served on special occasions such as weddings and holidays. It can be enjoyed as a main dish along with corn tortillas or used as a filling for tacos, burritos, and other dishes.

Birria de pollo tacos with chicken and cheese garnished with cilantro and onions.

Ingredients

  • Chicken: Use bone-in or boneless chicken pieces, such as thighs or drumsticks because those add more flavor to the stew.
  • Dried chili peppers: I used guajillo chiles and chile de árbol for a spicy kick. Feel free to add other types of chili peppers like chile ancho or chile pasilla.
  • Aromatics: This recipe for birria de pollo includes garlic, onion, and tomatoes. These ingredients are usually sautéed before being added to the broth.
  • Spices: Cumin, oregano, cinnamon, and bay leaves are commonly used, along with salt and black peppercorns.
  • Vinegar: The traditional chicken birria recipe call for a small amount of vinegar, which helps balance the flavors of the dish.
  • Lard: Use lard or your favorite vegetable oil.
The birria sauce ingredients labeled and displayed in a grey concrete surface.

For serving:

  • Garnishes: Fresh cilantro, chopped onion, and lime wedges are commonly used to garnish chicken birria de pollo.
  • Salsa: You can make chili oil salsa or salsa taquera for this recipe, or use your favorite store-bought Mexican salsa.
  • Tortillas: You can use regular corn tortillas, blue tortillas, or flour tortillas de harina.
  • Cheese: If you want to make cheesy tacos, use a type of cheese that melts nicely, Oaxaca, Asadero, Mexican blend, or even Mozzarella works fine.

How To Make Birria de Pollo

Make the birria sauce

Clean the guajillo chilies, remove the stems, cut them in half, and discard the seeds, then cut them into pieces.

Guajillo chilies cleaned and cut into pieces to make birria sauce.

In a frying pan heat the lard or oil over medium-low heat, and add first the peppercorns, garlic, cumin seeds, and cinnamon stick.

Stir for half a minute and then add the chilies. Cook for 1 or 2 minutes while stirring constantly.

Sautéing chilies and spices in a pan.

Stir in the onions and tomatoes, then cook until the onions soften and the tomatoes release their juices (about 4 minutes).

Chilies, spices, tomatoes and onions cooking in a pan.

Pour in the 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 all ingredients until everything has almost cooled down (about 10 minutes).

The ingredients for the sauce soaking in a pan.

Top tip: Soaking the chilies will make them softer and easier to blend, resulting in a smoother sauce.

Transfer everything to a blender and blend until you’ll have a silky smooth sauce. Allow the sauce to cool down completely.

The sauce for chicken birria de pollo in a blender.

Place chicken in a baking dish, then add the birria sauce through a medium sieve over the chicken.

Use a spoon to help the sauce go through.

Straining the birria sauce over the chicken.

Turn the chicken well so it coats perfectly with the adobo sauce. Cover with cling film and store in the fridge for at least 8 hours and up to 24.

Chicken coated in birria sauce inside a baking dish.

Cook

  • Place chicken and all the remaining marinade in your Instant Pot.
  • Pour 2 cups of water and add the bay leaves.
  • Cook at high for 25 minutes then natural release pressure (about 30 minutes).
Showing a piece of chicken after being cooked in an instant pot.

Serve as a main dish

  • Remove the chicken from the pot, you can either shred it or use it with the bones in, and you can also remove the skin or leave it.
  • Divide the meat into serving bowls and ladle the chicken birria broth.
  • Top with chopped cilantro and onion, a squeeze of lime, and salsa.
Chicken birria de pollo, served in a bowl and garnished with chopped cilantro and red onion.

Make the tacos with consommé

Remove the chicken from the pot and shred it after slightly cooling down. Set aside.

Heat a comal, griddle, or a non-sticking pan until smoky. Take one tortilla and quickly dip it into the grease of your chicken birria.

Dipping a tortilla into the birria de pollo oil.

Place 2-3 tortillas (previously dipped in the oil) on the griddle and heat for about 30s flipping two times to heat them up.

Put some cheese and shredded chicken in the middle of each tortilla.

Topped tortilla with cheese and shredded chicken on a griddle.

Fold the tortillas into half-moons and keep cooking until the cheese has melted nicely and the tortillas are slightly crispy.

Melty chicken birria taco on a griddle.

Place your birria de pollo tacos on a platter, carefully open them a little and add some onions and cilantro in the middle.

Serve with lime wedges, salsa, and a small bowl of the birria consommé to dip the tacos in.

Expert Tips

  • 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.
  • Remove the seeds and veins: Make sure to remove the seeds and veins from the dried chili peppers before cooking them. This will help prevent the broth from becoming too spicy.
  • 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.
  • Let the flavors develop: Birria de pollo is one of those dishes that gets better with time. Letting it sit in the fridge for a day or two can help the flavors develop and meld together.
  • 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.
  • Cook 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 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 a low setting.

How To Store Chicken Birria

Chicken birria de pollo can be stored in the fridge for up to 5 days in an airtight container. It is the perfect prep meal for busy days.

Or you can also store it in the freezer for up to 3 months. Leftovers of birria de pollo can be used in a variety of ways, like as a filling for birria tacos, burritos, or enchiladas, also as a topping for rice or noodles, like in this birria ramen recipe.

For reheating, allow birria de pollo to thaw overnight, this will preserve better its flavor. Then place it in a pot and reheat over medium-high on your stove top stirring from time to time.

FAQ

What is birria sauce made of?

Birria sauce is typically made from a mixture of dried chili peppers, spices, and aromatics. The exact ingredients and proportions can vary depending on the recipe and the region of Mexico where the birria is being made.

Why is birria called birria?

Even though The origin of the name “birria” is not entirely clear, one of the theories is that the word birria comes from the Spanish word “borracho,” which means “drunk”. The dish originated in the state of Jalisco, Mexico, and it was traditionally made with goat meat and was often served at special occasions like weddings and festivals, where it was said to have a “drunken” or celebratory effect on the guests.

More Birria Recipes

Video

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Chicken birria de pollo recipe.

Birria de Pollo + Tacos

6 servings
Chicken Birria de Pollo is a flavorful and aromatic Mexican stew perfect to make tacos or serve as a main dish with warm tortillas and rice.
prep 20 minutes
cook 25 minutes
total 45 minutes

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 Tbsp oregano
  • ¼ tsp cumin seeds
  • ½ tsp black peppercorns
  • 1-inch stick cinnamon
  • 2 bay leaves
  • ¼ cup vinegar
  • 1 Tbsp 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

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.

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.
Nutrition Information
Serving: 1 serving plate | Calories: 292kcal | Carbohydrates: 8g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 85mg | Potassium: 429mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2016IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg
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4 Comments

  1. 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

    1. 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!

  2. 5 stars
    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?

    1. 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.