Chicken Birria Tacos Recipe

Introduction

Chicken Birria Tacos offer a flavorful twist on a beloved Mexican classic, featuring tender chicken simmered 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: Soak the guajillo and ancho chilies in boiling water 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 to make the marinade.
3. Step 3: In a large pot or Dutch oven, place 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 to 40 minutes until the chicken is tender and easily shreds with a fork.
4. Step 4: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and stir to combine with the sauce. Adjust seasoning as needed.
5. Step 5: Warm the corn tortillas in a skillet over medium heat until pliable. Fill each tortilla with the chicken birria mixture and 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. Add sliced radishes if desired.

Tips & Variations

• For extra depth, toast the dried chilies lightly before soaking to enhance their smoky flavor.
• Use chicken breasts if you prefer leaner meat, but thighs provide more tenderness and flavor.
• Add a splash of the cooking broth to the tacos for a juicier bite and richer taste.

Storage

Store leftover chicken birria and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Tortillas are best warmed fresh but can be wrapped and kept at room temperature for a few hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Birria Tacos ahead of time?

Yes, the chicken and broth can be prepared a day in advance. Refrigerate and reheat before assembling the tacos for best flavor.

What can I use if I can’t find guajillo or ancho chilies?

You can substitute with other mild dried chilies like pasilla or New Mexico chilies, but the flavor will vary slightly from the traditional taste.

Chicken Birria Tacos Recipe

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★★★★★

4.8 from 786 reviews

This Chicken Birria Tacos recipe offers a flavorful twist on traditional birria by using tender, slow-simmered chicken thighs cooked in a rich, smoky chili marinade. Served with warm corn tortillas and fresh toppings like chopped onion, cilantro, and lime wedges, these tacos are perfect for an authentic Mexican-inspired meal with a delicious dipping broth.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

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.
3. Cook the Chicken: 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. 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 sauce. Adjust seasoning if necessary.
5. Prepare the Tacos: 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. Serve: Serve the tacos with a small bowl of the cooking broth for dipping. Garnish with fresh cilantro and lime wedges. Enjoy your Chicken Birria Tacos with additional toppings like sliced radishes if desired!

Notes

• For extra depth, char the dried chilies lightly before soaking to enhance smoky flavors.
• Chicken broth can be substituted with vegetable broth for a lighter flavor.
• If you prefer a spicier birria, add a few chipotle peppers to the marinade blend.
• The dipping broth (consomé) is a key part of the dish; don’t discard it.
• These tacos are best enjoyed fresh but can be reheated gently to maintain moisture.
• Use gloves when handling dried chilies to avoid irritation.

Keywords: Chicken Birria, Birria Tacos, Mexican Chicken Tacos, Spicy Chicken Tacos, Traditional Mexican Recipe, Chicken Thighs Recipe, Chili Marinade Tacos