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Chicken Birria Tacos Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/chicken-birria-tacos-recipe/