If you’ve ever had chicken birria tacos recipe, you know just how incredibly delicious and comforting they are. These tacos are filled with tender, slow-cooked chicken that has been simmered in a rich, spicy, and aromatic broth, then stuffed into corn tortillas, pan-fried until crispy, and served with a side of flavorful consomé for dipping. It’s the kind of meal that instantly transports you to the bustling streets of Mexico, where the smell of sizzling tortillas and slow-braised meat fills the air.
Originally, birria is a traditional Mexican dish made with goat or beef, slowly braised in a bold and smoky chili sauce. However, this chicken birria tacos recipe is a lighter yet equally satisfying twist on the classic. It delivers all the rich flavors of traditional birria but cooks in a fraction of the time, making it perfect for a weeknight dinner or a fun weekend meal.
These tacos are perfect for any occasion, whether you’re feeding a hungry crowd at a family gathering, enjoying a cozy dinner at home, or looking for an exciting new taco night recipe. The best part? They’re crispy, cheesy, and packed with bold Mexican flavors, making them utterly irresistible.
Pair them with fresh toppings like diced onions, chopped cilantro, and a squeeze of lime, and you have a dish that’s bursting with flavor in every bite. And don’t forget the savory birria consomé on the side for dipping, because once you experience that rich, spicy broth-soaked taco, you’ll never want to eat tacos any other way!
Table of contents
Why This Chicken Birria Tacos Recipe Works
This chicken birria tacos recipe stands out because it’s:
1. Faster and Easier Than Traditional Birria
Traditional birria is often slow-cooked for hours, sometimes even overnight. By using chicken instead of beef or goat, this version speeds up the cooking time without sacrificing flavor. Bone-in, skinless chicken thighs are the best choice, as they remain juicy and soak up all the delicious spices.
2. Packed with Bold, Authentic Mexican Flavors
The magic of birria comes from its deeply flavorful broth, known as consomé. This rich, red sauce is made from dried chilies, tomatoes, garlic, onions, and warming spices like cumin and cinnamon. It’s blended into a smooth, smoky sauce that coats the chicken, infusing it with intense flavor.
3. Crispy, Cheesy, and Perfectly Dippable
One of the best things about chicken birria tacos is their texture. The tortillas are dipped in the rich birria broth, then pan-fried until crispy, with a generous amount of melty cheese inside. The result? Crunchy, cheesy, and incredibly satisfying tacos that are even better when dunked into the hot, flavorful consomé.
Recipe Card
Chicken Birria Tacos Recipe
Cuisine: MexicanDifficulty: Medium12
servings20
minutes1
hour320
kcalThese chicken birria tacos are juicy, flavorful, and packed with traditional Mexican spices. The tender shredded chicken is stewed in a rich, smoky adobo sauce, then crisped up on a tortilla and served with a side of consommé for dipping.
Ingredients
- For the Birria Sauce:
2 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
2 dried arbol chilies (optional for extra spice)
2 Roma tomatoes, quartered
½ onion, chopped
4 garlic cloves
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
2 tablespoons apple cider vinegar
Salt and black pepper to taste
- For the Chicken:
2 lbs (900g) boneless, skinless chicken thighs (or breasts)
1 tablespoon vegetable oil
1 bay leaf
1 cup additional chicken broth
- For the Tacos:
12 small corn tortillas
1 cup shredded Oaxaca or mozzarella cheese
½ cup chopped fresh cilantro
½ cup diced white onion
Lime wedges, for serving
Directions
- Step 1: Prepare the Birria Sauce
- Heat a dry skillet over medium heat. Toast the dried chilies for 30 seconds per side until fragrant. Remove from heat.
- In a saucepan, bring 2 cups of water to a boil. Add the toasted chilies, tomatoes, onion, and garlic. Simmer for 5 minutes until softened.
- Transfer everything to a blender. Add chicken broth, vinegar, cumin, oregano, cinnamon, smoked paprika, salt, and pepper. Blend until smooth and well combined. Set aside.
- Step 2: Cook the Chicken
- Heat oil in a Dutch oven or large pot over medium-high heat. Sear the chicken thighs for 2 minutes per side until browned.
- Pour the birria sauce over the chicken, add a bay leaf, and 1 cup of chicken broth.
- Bring to a simmer, cover, and cook for 45 minutes, stirring occasionally.
- Remove the chicken, shred it using two forks, then return it to the sauce. Let it simmer for 5 more minutes to absorb flavors.
- Step 3: Assemble the Tacos
- Heat a skillet over medium heat. Lightly dip each tortilla in the birria sauce to coat it before placing it in the pan.
- Sprinkle some cheese on the tortilla, add a spoonful of shredded chicken, and fold it in half.
- Cook each taco for 2-3 minutes per side until crispy and golden brown.
- Step 4: Serve & Enjoy
- Serve the tacos hot, garnished with chopped onions, cilantro, and fresh lime wedges.
- Pour some extra birria sauce into small bowls for dipping.
Pro Tips for Success
To make the best chicken birria tacos, follow these expert tips to maximize flavor, texture, and overall taco perfection.
1. Use Bone-In Chicken for Maximum Flavor
While boneless chicken breasts might seem like a convenient choice, bone-in, skinless chicken thighs are far superior for birria. They stay juicier, absorb the sauce better, and shred beautifully after slow cooking. If you can, opt for organic or free-range chicken for the best texture and taste.
2. Toast Your Dried Chilies for a Richer, Smokier Sauce
The secret to an authentic birria consomé is toasting the dried chilies before blending them into the sauce. This enhances their natural smokiness and deepens the overall flavor. Simply heat a dry pan over medium heat and toast the chilies for 30 seconds per side, being careful not to burn them.
3. Don’t Skip the Blending Step for a Smooth Sauce
For a velvety, restaurant-quality birria sauce, strain the blended sauce through a fine-mesh sieve. This removes any tough bits of chili skin and results in a silky, flavorful broth that coats the chicken perfectly.
4. Marinate the Chicken for Even More Flavor
If you have time, marinate the chicken in the birria sauce for at least 1 hour (or overnight) before cooking. This extra step allows the flavors to penetrate deeply, making the meat even more delicious.
Variants of the Chicken Birria Tacos Recipe
One of the best things about chicken birria tacos is their versatility. You can easily tweak the recipe to match different dietary preferences or experiment with flavors. Here are some delicious variations you can try:
1. Spicy Chicken Birria Tacos
If you love a spicy kick, add extra heat to your birria sauce. Use more dried arbol chilies or even blend in a chipotle pepper in adobo sauce for a smoky, fiery twist. You can also add a dash of cayenne pepper or hot sauce while cooking the chicken. Serve with spicy pickled jalapeños for an extra punch.
2. Cheesy Quesabirria Tacos
A fan-favorite variation, quesabirria tacos are birria tacos with melted cheese inside. Simply sprinkle shredded Oaxaca cheese onto the tortilla before adding the shredded chicken. Let it melt and become gooey before folding and crisping it up in the skillet. This results in a cheesy, crispy, and ultra-satisfying taco.
3. Slow Cooker Chicken Birria
For an easy, hands-off method, prepare your chicken birria in a slow cooker. Simply blend the sauce, pour it over the chicken, and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fall-apart tender. This is a great option for busy days when you want to come home to a flavorful meal.
4. Instant Pot Chicken Birria
Want chicken birria tacos in under an hour? Use an Instant Pot! Sauté the onions, garlic, and chilies directly in the pot, then add the sauce and chicken. Cook on high pressure for 20 minutes with a natural release for 10 minutes. The pressure cooker infuses the flavors faster, making it perfect for a quick but delicious birria.
FAQ about Chicken Birria Tacos Recipe
If your tacos aren’t crisping up, make sure you’re lightly dipping the tortillas in the birria sauce instead of soaking them. Also, use a well-heated skillet with enough oil to achieve that crispy texture.
Yes, but chicken thighs are more flavorful and tender due to their higher fat content. If using chicken breast, be careful not to overcook it, as it tends to dry out faster.
Yes! The birria sauce and shredded chicken store well in the fridge for up to 4 days. Reheat on the stovetop before assembling the tacos. You can also freeze the sauce for up to 3 months.
Final Thoughts
Few things in life are as satisfying as biting into a crispy, cheesy, and flavor-packed chicken birria taco dipped in rich, smoky consommé. This dish is a true celebration of Mexican flavors, combining the warmth of slow-cooked spices with the crunch of a perfectly toasted tortilla. Whether you’re cooking for a casual dinner, a game night, or even a special occasion, these tacos are bound to steal the show.
One of the best parts of making chicken birria tacos at home is that you can customize them to your liking. Want extra heat? Add more arbol chilies. Prefer a smoky twist? Toss in some chipotle peppers. Looking for a low-carb option? Serve the shredded birria chicken in lettuce cups instead of tortillas. The possibilities are endless!
And if you love this chicken Birria, I suggest to try the Authentic Birria Tacos Recipe!
Leave a Reply