Chicken: I recommend using either chicken drumsticks or thighs as they are more flavorful than chicken breast.

Chilies: We’re using a combination of both dried ancho chilies and guajillo chiles to make the consommé (which is a rich and spiced broth that plays the parts of both cooking liquid as well as dipping sauce), but feel free to switch up the chilies according to the ones you like.

Tomatoes: Tomatoes add a slightly sweetness to the chicken birria sauce so make sure you add them in. You can either use fresh tomatoes or canned tomatoes.

Onion: I used a yellow onion, but a white onion or red onion will work just as well.

Chicken Stock: You can either make your own homemade chicken stock or use store-bought chicken stock instead.

Oil: I used extra virgin olive oil for sautéing the onions and garlic, but you may also use vegetable oil if you prefer.

Apple Cider Vinegar: I’ve added some apple cider vinegar (ACV) for a bit of acidity, but if you don’t have ACV, feel free to use white vinegar or red wine vinegar if you prefer.

Spices/Herbs: I’ve used a mix of ground cumin, dried oregano, smoked paprika and bay leaves for seasoning. Feel free to add in other condiments that you prefer instead.

Tortillas: To keep this chicken birria tacos recipe gluten-free, I’ve used gluten-free tortillas. However, if you are not Celiac or gluten-intolerant, feel free to use regular tortillas instead.

Cheese: If you are lactose-intolerant, go ahead and use dairy-free shredded cheese instead.

Sour Cream: If you are lactose-intolerant, go ahead and use dairy-free sour cream instead.