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Chicken Birria Tacos Recipe: Crispy, Cheesy & Delicious

chicken birria tacos recipe
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These Chicken Birria Tacos are the ultimate combination of crispy, cheesy, and savory flavors. Juicy chicken is cooked in a richly spiced adobo sauce, stuffed into corn tortillas with melted cheese, pan-fried to golden perfection, and served with a warm consommé for dipping. Perfect for weeknights or special occasions, this recipe delivers restaurant-quality tacos with ease.

Ingredients

Scale

For the Chicken

  • 2 lbs bone-in or boneless chicken thighs
  • Salt and pepper, to taste
  • 2 tbsp olive oil

For the Adobo Sauce

  • 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

For the Tacos

  • 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

Instructions

Prepare the Chicken

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Sear chicken on both sides until golden brown. Remove and set aside.

Make the Adobo Sauce
4. Toast whole spices if using, then rehydrate dried chiles by removing stems and seeds and soaking them in warm water for 10 minutes.
5. Sauté onion in the Dutch oven until softened, then add garlic and cook for 1 minute.
6. Add rehydrated chiles, tomatoes, chipotle peppers, tomato paste, vinegar, broth, and spices. Simmer for 15 minutes.
7. Blend the mixture until smooth. Strain if needed for a silky texture.

Cook the Chicken
8. Return chicken to the pot with the adobo sauce.
9. Simmer on low heat for 30–45 minutes or until tender. Shred the chicken and return it to the sauce.

Assemble the Tacos
10. Heat oil or consommé fat in a skillet over medium heat.
11. Dip a tortilla in the sauce, place it on the skillet, add cheese and chicken, then fold in half.
12. Cook for 2 minutes per side until crispy and golden.

Serve
13. Serve tacos hot with consommé for dipping, garnished with cilantro, onion, and lime wedges.

Notes

  • Adjust the spice level by adding or omitting Arbol chiles.
  • Prepare the adobo sauce and chicken ahead for convenience.
  • Use high-quality corn tortillas to avoid tearing.

Nutrition

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