Ingredients

2 lb boneless, skinless chicken thighs

2 cups chicken broth

2 dried guajillo chiles, seeds removed

2 dried ancho chiles, seeds removed

1 medium onion, chopped

4 cloves garlic, minced

1 tsp cumin

1 tsp dried oregano

1/2 tsp ground cloves

1/2 tsp ground cinnamon

Salt and black pepper, to taste

Reserved chile soaking water (about 1/2 cup, plus more as needed)

2 additional cloves garlic (for adobo sauce)

1/2 tsp paprika

Small corn tortillas

Chopped fresh cilantro (for serving)

Diced red onions (for serving)

Lime wedges (for serving)

Instructions

Step 1: Toast the guajillo and ancho chiles in a dry skillet over medium-high heat for 20–30 seconds per side until fragrant, being careful not to burn them.

Step 2: Place toasted chiles in a bowl and cover with hot water. Soak for 15–20 minutes until softened. Reserve about 1/2 cup of this soaking water.

Step 3: In a blender, combine softened chiles, 2 cloves garlic, cumin, oregano, paprika, salt, pepper, and the reserved soaking water. Blend until smooth to make the adobo sauce.

Step 4: Heat a little oil in a large pot over medium-high heat. Add chopped onion and minced garlic; sauté until translucent.

Step 5: Season chicken thighs with cumin, oregano, cloves, cinnamon, salt, and pepper. Add the chicken to the pot and sear until browned on all sides.

Step 6: Pour the blended adobo sauce and chicken broth into the pot. Stir well, reduce heat to low, cover, and simmer for 30–40 minutes until the chicken is tender and cooked through.

Step 7: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and simmer for another 10–15 minutes to meld the flavors.

Step 8: Warm the corn tortillas until pliable. For extra crispiness, heat them in a skillet with a little oil before assembling.

Step 9: Fill tortillas with the shredded chicken birria. Top with chopped cilantro and diced red onions. Serve with lime wedges and a side of the savory broth for dipping.

Tips & Variations

Don’t over-toast the chiles to avoid a bitter taste.

If the adobo sauce is too thick for blending, add more reserved soaking water gradually until smooth.

For a richer flavor, you can add a splash of beef broth or incorporate a small amount of tomato paste in the adobo sauce.

Leftover birria can be used for quesadillas or burritos for a tasty variation.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred for their tenderness and moisture during slow cooking. If using breasts, watch the cooking time closely to avoid drying out the meat.

Where can I find dried guajillo and ancho chiles?

Dried guajillo and ancho chiles are available at most Latin grocery stores and many larger supermarkets. They can also be purchased online if you don’t have a store nearby.