Print

Chicken Birria Tacos Recipe

Print Recipe

★★★★★

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.

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.
  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

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