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
Scale
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
