Chicken Birria Tacos Recipe

Introduction

Chicken Birria Tacos offer a comforting and flavorful twist on the classic birria tradition, featuring tender chicken simmered in a smoky, spiced chili sauce. These tacos are perfect for a cozy meal and come with a rich broth for dipping that makes every bite deliciously juicy.

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.
3. Step 3: Place the chicken thighs in a large pot or Dutch oven. Pour the blended marinade over the chicken and add the bay leaf.
4. Step 4: Bring the mixture to a simmer over medium heat, cover, and cook for 30-40 minutes until the chicken is tender and shreds easily with a fork.
5. Step 5: 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. Taste and adjust seasoning if needed.
6. Step 6: Warm corn tortillas in a skillet over medium heat until pliable. Fill each tortilla with a generous portion of the chicken birria.
7. Step 7: Top the tacos with chopped onion and cilantro. Serve with a small bowl of the cooking broth for dipping, garnished with fresh cilantro and lime wedges. Add sliced radishes if desired.

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat, but chicken breast can be substituted if preferred.
• For extra depth, toast the dried chilies lightly before soaking to enhance their smoky flavor.
• Serve the birria broth as a side dip for an authentic taco experience.
• Try adding melted cheese inside the tacos for a cheesy variation.

Storage

Store leftover chicken birria in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Keep the broth separate and reheat it before serving to enjoy a delicious dipping sauce. You can also freeze the cooked chicken and broth for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, chicken birria tastes even better the day after cooking as the flavors develop. Prepare it ahead, refrigerate overnight, and reheat before serving.

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

If dried guajillo or ancho chilies aren’t available, substitute with mild dried red chilies like New Mexico or pasilla chilies, adjusting the quantity to your taste and heat preference.

Chicken Birria Tacos Recipe

Print Recipe

★★★★★

4.8 from 81 reviews

This Chicken Birria Tacos recipe features tender, marinated chicken thighs cooked in a rich, flavorful chili-based sauce and served in warm corn tortillas topped with fresh onions and cilantro. The dish is accompanied by a savory broth for dipping, creating an authentic and comforting Mexican street food experience.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6–8 tacos 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 with optional sliced radishes for added crunch and flavor.

Notes

• Adjust the amount of dried chilies based on your preferred spice level.
• Ensure the chilies are fully softened to create a smooth marinade.
• You can substitute chicken thighs with chicken breasts, but thighs remain juicier.
• For an extra crispy taco, briefly fry the assembled tacos in a skillet with a little oil.
• Leftover birria can be refrigerated and used for other dishes like quesadillas or soups.
• Use fresh lime juice when serving to enhance the flavors.

Keywords: Chicken Birria, Birria Tacos, Mexican Chicken Tacos, Slow-simmered Chicken, Chili Marinade Tacos, Street Food, Mexican Cuisine