Chicken Birria Tacos Recipe
Introduction
Chicken Birria Tacos are a flavorful twist on the classic birria, using tender, slow-cooked chicken bathed in a rich, smoky chili sauce. These tacos are perfect for a comforting meal that’s easy to assemble and delightfully delicious.
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
- 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.
- 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.
- Step 3: In a large pot or Dutch oven, add the chicken thighs and pour the marinade over them. Add the bay leaf. Bring to a simmer over medium heat. Cover and cook for 30-40 minutes, or until the chicken is tender and easily shreds with a fork.
- 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.
- Step 5: Warm the corn tortillas in a skillet over medium heat until pliable. Fill each tortilla with a generous amount of the chicken birria mixture. Top with chopped onion and cilantro.
- Step 6: Serve the tacos with a small bowl of the cooking broth for dipping. Garnish with fresh cilantro and lime wedges. Add sliced radishes if desired.
Tips & Variations
- For extra smoky flavor, toast the dried chilies briefly before soaking to deepen their aroma.
- Use chicken breasts if preferred, but thighs tend to stay juicier and more flavorful.
- Add melted cheese inside the tacos for a gooey twist similar to quesabirria.
- Serve with pickled jalapeños or a drizzle of crema for added zing.
Storage
Store leftover chicken birria and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. To keep tortillas fresh, wrap them in foil and warm briefly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Chicken Birria ahead of time?
Yes, the flavors improve when made a day ahead, allowing the sauce to deepen. Simply refrigerate and reheat before serving.
What can I use if I can’t find guajillo or ancho chilies?
You can substitute with other dried chilies like pasilla or chipotle, adjusting the heat level to your preference.
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Chicken Birria Tacos Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
This Chicken Birria Tacos recipe is a flavorful twist on the traditional Mexican dish, using tender, slow-simmered chicken thigh meat infused with a rich, smoky chili marinade. Served in warm corn tortillas and topped with fresh onion, cilantro, and lime, these tacos are perfect for a comforting and delicious meal.
Ingredients
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
- 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.
- 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 marinade.
- 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 about 30-40 minutes until the chicken is tender and easily shreddable.
- Shred the Chicken: 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 cooking sauce. Adjust seasoning as needed.
- Prepare the Tacos: Warm the corn tortillas in a skillet over medium heat until pliable. Fill each tortilla with a generous amount of the shredded chicken birria mixture and top with chopped onion and cilantro.
- Serve: Serve the tacos alongside small bowls of the cooking broth for dipping. Garnish with fresh cilantro and lime wedges. Optionally, add sliced radishes for extra crunch and flavor. Enjoy your Chicken Birria Tacos!
Notes
- For a spicier birria, keep some chili seeds when soaking the dried chilies.
- Use bone-in chicken thighs if you prefer a richer broth; adjust cooking time accordingly.
- You can prepare the birria in advance and refrigerate it; flavors deepen when left overnight.
- For an authentic touch, serve with pickled jalapeños or a side of Mexican rice.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chicken Birria Tacos, Mexican Chicken Tacos, Birria, Slow Simmered Chicken, Spicy Chicken Tacos
