Chicken Birria Tacos Recipe: Crispy, Cheesy & Delicious

Name: Chicken Birria Tacos Recipe: Crispy, Cheesy & Delicious
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 2 lbs bone-in or boneless chicken thighs; Salt and pepper, to taste; 2 tbsp olive oil; 4 dried Guajillo chiles; 2 dried Arbol chiles (adjust for spice level); 2 dried Ancho chiles; 1 dried Cascabel chile; 1 onion, chopped; 4 garlic cloves, minced; 3 Roma tomatoes, quartered; 2 chipotle peppers in adobo sauce; 1 tbsp tomato paste; 2 tbsp apple cider vinegar; 3 cups chicken broth or stock; 2 bay leaves; 1 cinnamon stick or 1 tsp ground cinnamon; 1 tsp cumin seeds or ground cumin; 1 tsp dried oregano (Mexican oregano preferred); 1 tsp smoked paprika; 1/4 tsp ground cloves; 1/2 tsp dried thyme; 1/2 tsp ground coriander; 12 small corn tortillas; 2 cups shredded Oaxaca cheese (or Monterey Jack or mozzarella); 1/4 cup fresh cilantro, chopped; 1/4 cup white or red onion, diced; Lime wedges, for serving

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This Chicken Birria Tacos recipe combines the best of both worlds: it’s easier and faster than traditional beef birria, but delivers the same incredible flavors you’d find in a restaurant. Get ready for a mouthwatering experience with crispy, cheesy, and utterly delicious tacos that will have everyone asking for more.

Why You’ll Love Chicken Tacos Birria Recipe

This isn’t just another taco recipe; it’s an experience. Imagine biting into a crispy, pan-fried corn tortilla oozing with melted cheese and tender, flavorful chicken, then dipping it into a rich, savory consommé. It’s an explosion of textures and tastes that’s both comforting and exciting. This recipe lets you create that magic in your own kitchen. Unlike the slow-cooked beef version, chicken birria tacos are quicker to prepare, making them perfect for a weeknight meal, and they’re versatile enough for a casual dinner or a fun weekend project. Plus, the components can be prepped ahead of time, making it a great meal-prep option. It’s a restaurant-quality dish you can proudly make at home.

Ingredients You’ll Need for Chicken Tacos Birria Recipe

For the Chicken

Bone-in or boneless chicken thighs: Thighs are highly recommended for their juiciness and flavor, but boneless thighs also work well. You’ll utilize chicken breasts but they may be drier.
Salt and pepper: To season the chicken.
Olive oil or other neutral oil: For searing the chicken.

For the Adobo Sauce

Dried Guajillo chiles: These mild to medium-heat chiles add a rich, sweet, and fruity flavor.
Dried Arbol chiles: For a spicy kick; adjust quantity to your preference.
Dried Ancho chiles: Provide a deep, smoky flavor.
Dried Cascabel chiles: For a slightly nutty, earthy flavor.
Onion: Yellow or white, chopped.
Garlic cloves: Freshly minced or smashed.
Roma tomatoes: Or other ripe tomatoes, quartered.
Chipotle peppers in adobo sauce: Adds a smoky heat and acidic zing.
Tomato paste.
Apple cider vinegar: For a tangy flavor; white vinegar can be substituted, but apple cider vinegar has a more fruity, tangy flavor.
Chicken broth or stock: High-quality broth recommended for richer flavor.
Bay leaves: For a subtle, aromatic depth.
Cinnamon stick or ground cinnamon: Adds a warm, sweet note.
Cumin seeds or ground cumin: For an earthy, warm flavor.
Dried oregano: Mexican oregano preferred, but regular oregano can be used.
Smoked paprika: To enhance the smoky flavor.
Whole cloves or ground cloves: Adds warmth and a bit of spice.
Thyme: For an herbaceous note.
Coriander: To add depth.

For the Tacos

Small corn tortillas: For authentic flavor and texture.
Oaxaca cheese, Monterey Jack cheese, or mozzarella: Shredded, for a gooey, melty center.
Fresh cilantro: Chopped, for garnish.
White or red onion: Finely diced, for freshness and crunch.
Lime wedges: For a burst of acidity.

Step-by-Step Instructions for Chicken Tacos Birria Recipe

Now that you have all the ingredients and tools ready, let’s dive into the cooking process.

Prepare the Chicken

Season the chicken thighs with salt and pepper.
Warm olive oil in a expansive pot or Dutch stove over medium-high warm.
Cook the chicken pieces, turning them occasionally, until all sides are golden and caramelized. This enhances the flavor of the dish. Remove the chicken and set it aside for later use.

Make the Adobo Sauce

Toast Whole Spices (Optional): If using whole spices, dry toast them in a pan until fragrant. This step enhances their flavor.
Rehydrate the Chiles: Remove stems and seeds from dried chilies. You can lightly toast them in a dry pan to release more flavor.
Sauté Aromatics: Add the chopped onions to the pot with the leftover chicken drippings and sauté until softened. Add minced garlic and saute for another minute or until fragrant.
Make the Sauce: Add roasting spices (if using), deseeded chilies, quartered tomatoes, chipotle peppers with adobo sauce, apple cider vinegar, dried oregano, smoked paprika, thyme, and bay leaves to a pot. Pour in 3 cups of chicken broth and bring to a simmer. Cook for 10-15 minutes, or until the peppers are very soft.
Blend the Sauce: Carefully transfer the mixture to a high-powered blender. Blend until completely smooth. If you don’t have a high-powered blender, strain the sauce through a fine-mesh strainer to remove any solids.

Cook the Chicken in Sauce

Return the seared chicken to the pot with the blended sauce.
Add bay leaves.
Allow the sauce to come to a gentle simmer. Reduce the heat, cover, and let it cook until the chicken becomes tender and fully cooked. On the stovetop, this should take around 30-45 minutes. Alternatively, cook on low in a slow cooker for 8-10 hours, on high for 4-5 hours, or use an Instant Pot for about 10 minutes. Make sure the chicken has reached an internal temperature of 165°F (74°C) to be safe to eat.

Shred the Chicken

Remove the cooked chicken from the pot and let it cool slightly.
Shred the chicken and remove the bones and skin.
Return the shredded chicken to the sauce and stir to coat.

Assemble the Tacos

Heat a tablespoon of oil or use the fat skimmed from the top of the birria broth in a skillet over medium heat.
Dip corn tortillas in the birria sauce.
Place the sauced tortilla onto the hot skillet.
Sprinkle some shredded cheese onto one half of the tortilla, add 2-3 tablespoons of shredded chicken.
Fold the tortilla in half to form a taco and cook for 1-2 minutes per side, until the tortilla is crispy and the cheese is melted.
Remove the tacos from the skillet and serve immediately with the consommé for dipping.

Pro Tips for Success

Adjust the Spice Level: If you prefer a spicier taco, add more Arbol chiles. For a milder flavor, reduce the number or omit the Arbol chiles altogether.
Sear for Flavor: Don’t skip searing the chicken; it’s essential for a richer, more complex flavor. Sear the chicken thoroughly on both sides.
Don’t Skimp on the Fat: Fry the tortillas in the fat skimmed from the consommé for a richer taste and crispier texture.
Use Quality Tortillas: Opt for good-quality corn tortillas that won’t easily tear.
Get Crispy Tacos: Cook the tortillas long enough to get them crispy but not burnt.
Don’t Overstuff: Avoid overfilling the tacos, which can make them hard to handle and cook properly.
Make Ahead: The adobo sauce and braised chicken can be made a day or two in advance and stored in the refrigerator. This allows the flavors to deepen and saves time on the day you plan to serve the tacos.
Warm Tortillas: If your tortillas are not very pliable, wrap them in damp paper towels and microwave them for 30 seconds before using.
Fresh Toppings: Use fresh cilantro, diced onion, and a generous squeeze of fresh lime juice for the best flavor.
Use the Right Pan: Using a cast iron or non-stick skillet will ensure your tortillas don’t stick and will brown evenly.
Strain the Sauce: If you don’t have a high-powered blender you can strain the sauce for a smoother texture.

Variations and Substitutions

This recipe is versatile and can be easily customized to your preferences:

Meat Substitutions: Feel free to use beef, pork, lamb, or goat instead of chicken, adjusting cooking time as needed.
Cheese Options: If you can’t find Oaxaca cheese, use other melting cheeses like Monterey Jack, mozzarella, or Chihuahua.
Spice Adjustments: Customize the heat by adding more or less of the spicy chiles.
Vegetarian Options: Use mushrooms or other vegetables like jackfruit instead of chicken.
Tortilla Options: If you prefer, use flour tortillas instead of corn.
Oils: Use olive oil, avocado oil or other preferred oils.
Make it in the Oven: Marinate the chicken overnight, sear and then braise the chicken in the oven for about 2 hours in a deep casserole dish or Dutch oven, as described in the source.
Instant Pot Version: Use the instructions in the recipe to braise the chicken in the Instant Pot.
Crock Pot Version: Sear the chicken and braise in a slow cooker for 3-4 hours on high or 6-8 hours on low.

Serving Suggestions

Serve these Chicken Birria Tacos immediately while they are hot and crispy. Be sure to include a bowl of the warm birria consommé for dipping. Garnish with additional chopped cilantro, diced onion, and fresh lime wedges. Consider adding a side of pico de gallo or your favorite salsa. For a heartier meal, add a side of Mexican rice, elote, or pickled onions. Don’t forget about pairing ideas like Birria Ramen, chilaquiles, or bowls.

Storage Instructions

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days.
Heat the chicken and sauce on the stove or in the microwave.
You can also store pre-made tacos in a single layer on a baking sheet in the oven at 250°F to keep them warm; do not stack the tacos to avoid soggy tacos.
The sauce can be frozen for future use, and it actually improves in flavor when frozen for a few months.

Frequently Asked Questions (FAQs)

What do Chicken Birria Tacos taste like?

They have a rich, savory, smoky, slightly spicy, and sweet flavor profile.

How do you eat Birria Tacos?

They’re traditionally dipped in the rich birria consommé.

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are juicy and have good flavor, so I recommend them. If you use chicken breasts, adjust the cooking time to avoid drying them out.

How spicy is this recipe?

It’s typically mild to medium, but you can adjust the spice level by adding more or fewer Arbol chiles.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and chicken in advance and assemble the tacos just before serving.

What kind of tortillas should I use?

Corn tortillas are preferred for an authentic experience, but you can use flour tortillas as well.

Where can I find dried chiles?

Look for them in Mexican markets, the international aisle of well-stocked grocery stores, or online.

Can I make this in the oven, slow cooker, or Instant Pot?

Yes, instructions for all these methods are included above in the variations section.