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Chicken Birria Tacos Recipe

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★★★★★

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.

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 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

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