Tacos de Birria de Pollo con Consomé (Chicken Birria Tacos)
Shredded chicken simmered in rich red birria adobo, folded in crisp corn tortillas with melted cheese and served with a dipping consomé.
Made with Birria adobo and consomme and Corn tortillas from masa harina and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £5.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pour 400 ml of the birria adobo and consomé (see the base recipe) into a pan and bring to a gentle simmer. Add the pollo deshebrado (see the base recipe) and simmer for 8 minutes until the chicken has soaked up the sauce and is steaming hot all the way through.
8 min - 2
Lift the chicken out into a bowl, leaving the liquid in the pan. Add 300 ml of the remaining consomé to that liquid and keep warm as your dipping broth.
- 3
Dip a corn tortilla (see the base recipe) in the red fat on top of the broth and place it on a hot oiled pan.
- 4
Top half with cheese and chicken, fold and fry for 1 to 2 minutes each side until crisp and the cheese melts. Repeat with all the tortillas, 2 tacos per person.
- 5
Serve with onion, coriander and lime wedges, and a small cup of hot consomé for dipping each taco.
4 min
Tips
- Dipping the tortillas in the fat on the broth is what gives birria tacos their red, crisp shell.
- Do not over fill them. They fold and fry better with about 3 tablespoons of chicken each.
- Make sure the consomé is boiling hot when you serve it.
Storing and freezing
Chill leftover chicken and consomé separately within 1 hour. Keeps up to 3 days, and the consomé can be frozen for 3 months. Reheat until boiling hot all the way through.
Questions
Is birria usually made with chicken?
Traditional birria is made with goat or beef. Chicken birria is a quicker modern version that uses the same chilli adobo.
Can I make it without cheese?
Yes. The tacos are lovely without cheese, just crisp tortillas dipped in the adobo fat. That also makes it dairy free.
How spicy is it?
Mild to medium. The dried chillies give deep flavour rather than sharp heat, so add a spoonful of salsa taquera at the table for more.
More made with birria adobo and consomme
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.