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Ingredients
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Smoked Chicken
Birria-Style Dipping Jus (Consommé)
Tacos & Garnish
Method
Smoked Chicken
- 1
Prep and Season
Pat the chicken thighs dry with paper towels. In a small bowl combine olive oil, kosher salt, black pepper, ground cumin, dried oregano, garlic powder, and smoked paprika to make a rub. Rub the mixture evenly over the chicken, under the skin where possible, and let rest 20–30 minutes at room temperature (or refrigerate up to 2 hours).
- 2
Smoke
Preheat smoker to 225°F (107°C). Place chicken thighs skin-side up on the smoker rack. Smoke until the internal temperature reaches 165°F (74°C), about 1.5–2 hours depending on size. If you prefer a deeper smoke flavor, increase smoking time slightly or use stronger wood (hickory, oak) in combination with fruit woods (apple). Remove and let rest 10 minutes. Reserve any juices that collect with the chicken for the jus.
- 3
Shred
When cool enough to handle, remove skin (optional) and shred the meat with two forks into bite-sized pieces. Skim any excess fat from the collected juices and set shredded chicken and juices aside. Keep warm.
Birria-Style Dipping Jus (Consommé)
- 4
Toast and Soak Chiles
Heat a dry skillet over medium heat. Toast dried guajillo, ancho, and pasilla chiles briefly, 10–20 seconds per side, until fragrant but not burned. Transfer to a bowl and cover with hot water; let soften 15–20 minutes. Reserve the soaking liquid (strain to remove grit) and measure about 1/2–3/4 cup for blending if needed.
- 5
Char Vegetables
In the same skillet, add the white onion quarters and halved tomato cut-side down; char until blackened in spots, about 6–8 minutes. Char the garlic cloves on the skin side or roast until softened, about 3–5 minutes. Remove and let cool a few minutes.
- 6
Blend the Sauce
Remove stems and seeds from soaked chiles. In a blender combine softened chiles, charred onion, charred tomato, roasted garlic (peeled), apple cider vinegar, ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and 1/2 cup of the chile soaking liquid (add more as needed for blending). Blend to a smooth paste, adding chicken stock a little at a time to reach a thick but pourable consistency.
- 7
Simmer Consommé
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Pour in the chile-tomato puree and cook, stirring frequently, 3–4 minutes to release aroma. Add remaining chicken stock (about 3.5 cups), bay leaf, 1 tsp salt, 1/2 tsp black pepper, and the reserved smoked chicken pan juices (about 2–4 tbs if available) for extra depth. Bring to a gentle simmer, then reduce heat and simmer 15–20 minutes to meld flavors. Taste and adjust salt, vinegar, or spices as needed. Strain the consommé through a fine-mesh sieve into a bowl or saucepan to remove solids for a smooth dipping jus. Keep warm.
- 8
Optional: Concentrate Flavor
If you want a more intense dip, return strained liquid to the pan and reduce over medium heat until the volume is reduced by about 20–30%, concentrating flavor. Check seasoning after reducing.
Tacos & Assembly
- 9
Warm Tortillas
Heat a large cast-iron griddle or skillet over medium-high heat. Lightly brush each tortilla with a little oil or butter. Heat tortillas 20–30 seconds per side until pliable and slightly crisped at the edges. If making quesatacos, sprinkle a thin layer of shredded cheese onto one tortilla, top with a little shredded smoked chicken, then press a second tortilla on top and cook until the cheese melts and the exterior is golden, flipping once.
- 10
Assemble
Dip the edge of each warmed tortilla briefly into the warm birria jus to lightly coat (for added flavor and color), then add 2–3 tablespoons shredded smoked chicken per taco (more if preferred). If not dipped beforehand, you can spoon a little jus over the meat in each taco or serve the jus on the side for dipping. Top with finely chopped white onion and cilantro. Squeeze lime over tacos before eating.
- 11
Serve
Serve tacos hot with a small bowl of warm birria consommé (dipping jus) for each person. Encourage dunking the tacos into the jus between bites. Leftover consommé keeps refrigerated for 3–4 days and tastes great reheated.