Chicken Birria Tacos Recipe

Introduction

Chicken Birria Tacos are a flavorful twist on the traditional Mexican dish, featuring tender, slow-cooked chicken in a rich, smoky chili sauce. These tacos are perfect for a comforting meal that’s both vibrant and satisfying.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 3 dried guajillo chilies (stemmed and seeded)
• 2 dried ancho chilies (stemmed and seeded)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• Fresh cilantro (chopped, for garnish)
• Lime wedges (for serving)
• Corn tortillas
• Chopped onion (for topping)
• Chopped cilantro (for topping)
• Sliced radishes (optional, for serving)

Instructions

1. Step 1: In a small pot, bring water to a boil. Add the guajillo and ancho chilies and let them soak for about 15 minutes until softened. Drain and set aside.
2. Step 2: In a blender, combine the soaked chilies, chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, salt, black pepper, chicken broth, and apple cider vinegar. Blend until smooth.
3. Step 3: In a large pot or Dutch oven, add the chicken thighs and pour the marinade over them. Add the bay leaf. Bring the mixture to a simmer over medium heat. Cover and cook for about 30-40 minutes, or until the chicken is tender and easily shreds with a fork.
4. Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce. Adjust seasoning if necessary.
5. Step 5: In a skillet over medium heat, warm the corn tortillas until pliable. Fill each tortilla with a generous amount of the chicken birria mixture. Top with chopped onion and cilantro.
6. Step 6: Serve the tacos with a small bowl of the cooking broth for dipping. Garnish with fresh cilantro and lime wedges. Enjoy with additional toppings like sliced radishes if desired.

Tips & Variations

• For more smoky flavor, char the chilies slightly before soaking.
• Use chicken breasts if you prefer a leaner option, but thighs provide more tenderness and flavor.
• Add a splash of the cooking broth to your tacos for an authentic birria “consommé” experience.
• Try adding shredded cheese and briefly crisping the filled tortillas in a pan for cheesy birria quesatacos.

Storage

Store leftover chicken birria and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Tortillas are best warmed fresh but can be wrapped in foil and warmed in the oven if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for birria tacos?

Yes, traditional birria is often made with goat or beef, but chicken is a great substitute for a quicker, lighter version while still maintaining rich flavor.

How spicy are these chicken birria tacos?

The heat level is mild to moderate due to the soaked dried chilies. You can adjust the number or type of chilies used to suit your spice preference.

Chicken Birria Tacos Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

This Chicken Birria Tacos recipe combines tender, slow-simmered chicken thighs in a rich and flavorful chili-spiced broth that is perfect for dipping. The dish features a vibrant blend of guajillo and ancho chilies, aromatic spices, and classic Mexican toppings like cilantro, onion, and lime, all wrapped in warm corn tortillas. A comforting, authentic Mexican street food favorite made easy at home.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6–8 tacos 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Chicken Birria:

• 2 pounds boneless, skinless chicken thighs
• 3 dried guajillo chilies (stemmed and seeded)
• 2 dried ancho chilies (stemmed and seeded)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

For the Tacos:

• Corn tortillas
• Chopped onion (for topping)
• Chopped cilantro (for topping)
• Sliced radishes (optional, for serving)

Instructions

1. Prepare the Chilies: In a small pot, bring water to a boil. Add the guajillo and ancho chilies and let them soak for about 15 minutes until softened. Drain and set aside.
2. Make the Marinade: In a blender, combine the soaked chilies, chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, salt, black pepper, chicken broth, and apple cider vinegar. Blend until smooth to create a rich, flavorful marinade.
3. Cook the Chicken: In a large pot or Dutch oven, place the chicken thighs and pour the blended marinade over them. Add the bay leaf. Bring the mixture to a simmer over medium heat. Cover and cook for 30-40 minutes, or until the chicken is tender and easily shredded.
4. Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, mixing it well with the sauce. Taste and adjust seasoning as needed.
5. Prepare the Tacos: Warm the corn tortillas in a skillet over medium heat until they become pliable and soft. Fill each tortilla generously with the shredded chicken birria mixture. Top with chopped onion and fresh cilantro.
6. Serve: Serve the tacos alongside a small bowl of the flavorful cooking broth for dipping. Garnish with fresh cilantro and lime wedges. Optionally, add sliced radishes for crunch and freshness. Enjoy your authentic Chicken Birria Tacos!

Notes

• Soaking the dried chilies softens them and brings out their flavor, making the marinade smoother and richer.
• Use boneless, skinless chicken thighs for tender and juicy meat that shreds easily.
• You can adjust the spice level by increasing or decreasing the amount of chilies.
• Leftover birria meat and broth can be refrigerated for up to 3 days or frozen for longer storage.
• For extra flavor, you can briefly pan-fry the assembled tacos in a hot skillet until the edges are crispy.
• Serve with lime wedges to add a fresh, zesty balance to the rich flavors.

Keywords: Chicken Birria, Birria Tacos, Mexican Tacos, Chicken Tacos, Birria Recipe, Guajillo Chilies, Ancho Chilies, Mexican Cuisine