Mexican-Style Chicken Birria Tacos

These Mexican-Style Chicken Birria Tacos are an irresistible twist on the classic birria, featuring tender, flavorful chicken stewed with aromatic spices and chiles. Perfectly crisped tortillas are filled with juicy chicken, melted cheese, and a touch of lime for a taco experience that’s bursting with authentic flavors.

Why You’ll Love This Recipe

• Bold and Authentic Flavors: The combination of dried chiles, spices, and slow-cooked chicken creates a rich and savory filling.
• Versatile Dish: These tacos are perfect for dinner, parties, or taco night.
• Crispy and Cheesy: The crispy tortillas paired with gooey melted cheese take these tacos to the next level.
• Easy to Customize: Adjust the heat level or toppings to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Birria:

• 3 lbs bone-in chicken thighs
• 4 dried ancho chiles, stems and seeds removed
• 6 dried guajillo chiles, stems and seeds removed
• 1 chili de árbol (optional, for heat)
• 4 vine-ripe tomatoes
• 1/2 white onion, peeled
• 8 cloves garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon dried oregano
• 1 tablespoon black peppercorns
• 1/2 cinnamon stick
• 4 bay leaves
• 3 cups reduced-sodium chicken broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

For the Tacos:

• 12 corn tortillas
• 12 oz Oaxacan cheese or mozzarella, shredded
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Additional salt, to taste

Directions

Step 1: Prepare the Birria Sauce

1. Toast the Chiles: Heat a dry skillet over medium heat and toast the dried ancho, guajillo, and chili de árbol chiles for about 1 minute on each side until fragrant. Be careful not to burn them.
2. Blend the Sauce: Add the toasted chiles, tomatoes, onion, garlic, cumin seeds, coriander seeds, peppercorns, oregano, cinnamon stick, and apple cider vinegar to a blender. Pour in 1 cup of chicken broth and blend until smooth. Strain the mixture through a fine mesh sieve to remove any solids.

Step 2: Cook the Chicken

3. Sear the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper and sear them on both sides until golden brown, about 4 minutes per side.
4. Simmer the Chicken: Pour the birria sauce over the chicken. Add the bay leaves and remaining chicken broth. Cover and simmer over low heat for 45 minutes to 1 hour, or until the chicken is tender and easily shreds with a fork.
5. Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and stir to coat it in the sauce.

Step 3: Assemble the Tacos

6. Prepare the Tortillas: Heat a skillet or griddle over medium heat. Lightly dip each tortilla into the birria sauce to coat it on both sides.
7. Fill and Cook the Tacos: Place the dipped tortilla on the skillet. Sprinkle with shredded cheese and add a generous portion of the chicken birria. Fold the tortilla in half and cook for 1-2 minutes per side, or until the tortilla is crispy and the cheese is melted.

Step 4: Serve

8. Garnish and Enjoy: Serve the tacos warm, topped with fresh cilantro, a squeeze of lime juice, and additional birria sauce for dipping.

Servings and Timing

• Servings: 12 tacos
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes

Variations

• Spicy Option: Add more chili de árbol for extra heat.
• Cheese-Free: Omit the cheese for a dairy-free option.
• Pork Birria: Substitute chicken with pork shoulder for a richer flavor.
• Vegetarian Version: Replace the chicken with jackfruit, mushrooms, or a mix of hearty vegetables.
• Topping Ideas: Add diced onions, avocado slices, or pickled jalapeños for extra flavor.

Storage/Reheating

• Storage: Store leftover chicken birria in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken and sauce in a pot over medium heat until warmed through.
• Freezing: Freeze the shredded chicken birria in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

1. What are birria tacos?

Birria tacos are a Mexican specialty made with stewed meat, typically goat or beef, served in tortillas dipped in the flavorful cooking broth and often crisped on a skillet.

2. Can I use boneless chicken?

Yes, boneless chicken thighs or breasts can be used, but bone-in thighs add more flavor to the broth.

3. What type of tortillas work best?

Corn tortillas are traditional, but flour tortillas can be used if preferred.

4. How do I make the sauce spicier?

Increase the amount of chili de árbol or add a pinch of cayenne pepper.

5. Can I make the birria sauce ahead of time?

Yes, the birria sauce can be made up to 3 days in advance and stored in the refrigerator.

6. Can I cook this in a slow cooker?

Yes! Sear the chicken, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

7. What’s the best cheese for these tacos?

Oaxacan cheese is traditional, but mozzarella, Monterey Jack, or any melty cheese works well.

8. Can I use store-bought broth?

Yes, store-bought chicken broth is fine, but homemade broth will enhance the flavor.

9. How do I prevent the tortillas from breaking?

Warm the tortillas before dipping them in the sauce to make them pliable.

10. What sides go well with birria tacos?

Serve with Mexican rice, refried beans, or a fresh green salad for a complete meal.

Conclusion

Mexican-Style Chicken Birria Tacos are a showstopping dish bursting with rich, authentic flavors. The tender chicken, bold spices, and crispy, cheesy tortillas make these tacos an unforgettable treat. Whether for taco night, a party, or simply a flavorful dinner, these tacos are sure to impress. Try them today and enjoy every delicious bite!

Mexican-Style Chicken Birria Tacos

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• Author: Asma
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

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Description

Elevate taco night with these Mexican-style Chicken Birria Tacos! Tender chicken, simmered in a rich, flavorful broth with aromatic spices, pairs perfectly with melted cheese in crispy tortillas. Serve these tacos with consommé for dipping, and enjoy an irresistible meal packed with authentic flavors.

 

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Ingredients

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For the Chicken Birria:

• 3 lbs chicken thighs, bone-in
• 4 ancho chiles, dried
• 6 guajillo chiles, dried
• 1 chile de árbol, dried (optional for heat)
• 4 tomatoes, vine-ripe
• 1 yellow onion, quartered
• 1/2 white onion, diced (for garnish)
• 8 cloves garlic
• 4 bay leaves
• 1/2 cinnamon stick
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons salt (adjust to taste)
• 1/2 teaspoon ground pepper
• 2 tablespoons apple cider vinegar
• 3 cups reduced-sodium chicken broth
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 tablespoon lime juice

For the Tacos:

• 12 corn tortillas
• 12 oz Oaxacan cheese (or mozzarella), shredded
• 2 tablespoons olive oil

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Instructions

1. Prepare the Chiles:
   • Remove stems and seeds from the ancho, guajillo, and chile de árbol. Toast the chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes. Soak them in warm water for 10 minutes to soften.
2. Make the Birria Sauce:
   • Blend the softened chiles with tomatoes, garlic, yellow onion, coriander seeds, cumin seeds, oregano, smoked paprika, cinnamon stick, peppercorns, apple cider vinegar, and 1 cup of chicken broth until smooth. Strain the sauce to remove any solids.
3. Cook the Chicken:
   • Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.
   • Add the birria sauce to the pot, stirring for 2-3 minutes. Return the chicken thighs, add the remaining chicken broth, bay leaves, and salt.
   • Cover and simmer on low for 45 minutes, or until the chicken is tender and falls off the bone.
4. Shred the Chicken:
   • Remove the chicken from the pot and shred it with two forks. Discard the bones. Strain the broth to create consommé for dipping and set aside.
5. Assemble the Tacos:
   • Heat a skillet over medium heat. Lightly oil the skillet and warm a tortilla.
   • Sprinkle a layer of cheese on one half of the tortilla, add shredded chicken, and fold in half. Cook until crispy on both sides, about 2-3 minutes per side.
6. Serve:
   • Garnish tacos with diced white onion, fresh cilantro, and a squeeze of lime. Serve with a side of consommé for dipping.

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Notes

• Heat Adjustment: For less spice, omit the chile de árbol. For more heat, add an extra chile de árbol or use hot paprika.
• Cheese Substitution: Use Monterey Jack or a Mexican cheese blend if Oaxacan cheese isn’t available.
• Make Ahead: The chicken birria can be made a day in advance and reheated for easy taco assembly.
• Storage: Store leftover birria and consommé in an airtight container in the refrigerator for up to 3 days.