MexicanGluten FreeDinner

Chicken Birria Tacos: Hearty Gluten-Free Delights with Spicy Sauce

Name: Chicken Birria Tacos: Hearty Gluten-Free Delights with Spicy Sauce
Yield: 4 servings
Ingredients: 1 pound chicken drumsticks or thighs; 2 none dried ancho chiles; 3 none dried guajillo chiles; 3 medium tomatoes, chopped; 1 medium onion, chopped; 4 cloves garlic, chopped; 1.5 cups chicken stock; 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 0.5 teaspoon salt (plus more to taste); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 2 none bay leaves; none gluten-free tortillas; 1 cup shredded cheese (use dairy-free cheese if needed); none pico de gallo (optional); none sour cream (use dairy-free sour cream if required); none lime wedges (for serving)

By Isabella QuinnAug 16, 2026

These chicken birria tacos feature tender shredded chicken enveloped in a rich, spicy consommé and melty cheese, all wrapped in crispy gluten-free tortillas. Perfect for a hearty dinner, these flavorful tacos can easily be made dairy-free for those with dietary restrictions. Enjoy a satisfying meal that invites you to savor every bite, with optional garnishes like pico de gallo and lime for added freshness.

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4 servings

Ingredients

Cook Mode (keeps screen on)

Servings

•1 pound chicken drumsticks or thighs
•2 none dried ancho chiles
•3 none dried guajillo chiles
•3 medium tomatoes, chopped
•1 medium onion, chopped
•4 cloves garlic, chopped
•1.5 cups chicken stock
•2 tablespoons olive oil
•2 tablespoons apple cider vinegar
•0.5 teaspoon salt (plus more to taste)
•1 teaspoon ground cumin
•1 teaspoon dried oregano
•1 teaspoon smoked paprika
•2 none bay leaves
•none gluten-free tortillas
•1 cup shredded cheese (use dairy-free cheese if needed)
•none pico de gallo (optional)
•none sour cream (use dairy-free sour cream if required)
•none lime wedges (for serving)

Instructions

1
Heat the oil in a large skillet.
2
Add the chopped onion and sauté until golden for 5–7 minutes.
3
Stir in the garlic and cook for another minute.
4
Cut off the stems from the dried chiles, remove the seeds if desired, and add them to the skillet with the tomatoes.
5
Stir in half of the spices, half the salt, and the bay leaves.
6
Sauté for 2–3 minutes.
7
Pour in the apple cider vinegar and half of the chicken stock.
8
Cover and simmer for 8–10 minutes until the tomatoes and chiles are softened.
9
While the sauce simmers, rub the chicken pieces with the remaining salt and spices.
10
Remove the bay leaves and transfer the contents of the skillet to a blender.
11
Blend until smooth, adding the remaining stock gradually until you reach a thick but pourable sauce.
12
Place the chicken and ½ cup sauce in a Dutch oven or heavy pot, cover, and simmer gently for 40–50 minutes until tender.
13
Remove the chicken, separate the meat from the bones, and shred it.
14
Toss the shredded chicken with the sauce until juicy and flavorful.
15
Heat a skillet with a little oil.
16
Dip a tortilla lightly in the sauce and place it in the skillet.
17
Sprinkle cheese on half of the tortilla, add about 3 tablespoons of chicken filling, then top with a little more cheese.
18
Fold the tortilla in half and press gently with a spatula.
19
Cook for 1–2 minutes per side until golden, crispy, and the cheese is melted.
20
Repeat with remaining tortillas and filling.
21
Serve tacos hot with extra consommé on the side for dipping.
22
Garnish with onion, cilantro, pico de gallo, sour cream, and lime wedges.