Chicken Birria Tacos Recipe

Welcome to this chicken birria tacos recipe. This dish blends classic Mexican-inspired spices with a simple cooking process. The result is a warm, comforting meal that can become a favorite at home. With chicken as the main ingredient, these tacos develop a deep, savory taste through a slow simmer in a seasoned broth. Every bite carries notes of chili peppers, garlic, and warm spices.

Tacos have a special place in many kitchens, and birria-style fillings elevate them further. This particular version uses chicken instead of more traditional meats. That choice shortens cooking time while still preserving an enticing flavor profile. These tacos are perfect for a casual dinner or a gathering with friends who share a love of bold tastes.

The process relies on dried chili peppers, aromatic onions, tomatoes, and a few key spices. The marinade helps the chicken become tender while the sauce remains rich. After a little patience, you can assemble crispy tacos with melted cheese, fresh toppings, and a side of dipping broth. Let’s explore the steps, ingredients, and tips so you can create these flavorful chicken birria tacos in your own kitchen.

Why You’ll Love This Recipe

This chicken birria tacos recipe stands out because it keeps things approachable while rewarding you with a vibrant meal. You can enjoy the deep chili-infused sauce without a complicated process, thanks to simple steps and everyday ingredients. The result is tender shredded chicken that picks up the tangy and smoky notes from dried peppers, onions, and tomatoes.

Many people like that this version swaps out other meats for chicken. It shortens the total cook time but still produces a satisfying blend of flavor. Each taco has a crispy exterior thanks to a quick dip in the marinade before hitting a hot skillet. That little detail helps seal in the juices, giving you a crisp outer shell with a juicy interior.

These tacos also appeal to a wide audience because they pair well with fresh toppings. Chopped onions, cilantro, lime wedges, and a bit of cheese can bring out the rich tastes in the chicken. The sauce, or consommé, is served on the side for dipping. The result is an interactive meal that lets everyone add their preferred finishing touches.

If you want a taco night that captures the excitement of Mexican flavors without a complex process, this recipe is a solid pick. It’s crowd-pleasing, comforting, and perfect for a relaxed evening or a fun get-together with friends and family.

Ingredients

Below is a list of the main ingredients for your chicken birria tacos. You can adjust amounts based on your taste or dietary preferences, but these quantities should serve about four to six people.

1. Chicken Pieces (Around 2 Pounds):
   • Boneless, skinless chicken thighs or chicken breasts. Thighs provide extra moisture and tenderness.
2. Dried Chili Peppers (3–4 Guajillo Peppers and 2–3 Ancho or Pasilla Peppers):
   • These peppers add depth and color. Guajillo peppers bring a mild, slightly sweet heat, while ancho or pasilla peppers add an earthy quality.
3. Tomatoes (2 Medium-Sized, Chopped):
   • They form part of the sauce base and balance out the chili flavors.
4. Onion (1 Large, Quartered for Sauce, Plus Extra for Topping):
   • Onion in the sauce gives a savory edge. Save a small portion of onion to chop for topping.
5. Garlic Cloves (4–5 Cloves):
   • Fresh garlic infuses the dish with a strong flavor.
6. Spices:
   • Cumin (1 Teaspoon): Warm, nutty undertones.
   • Oregano (1 Teaspoon): A herbal accent. Mexican oregano is nice if available, but any oregano works.
   • Paprika or Chili Powder (1 Teaspoon): Adds color and flavor.
   • Salt and Black Pepper (To Taste): Season carefully.
7. Chicken Broth or Water (Around 3 Cups):
   • Provides moisture for simmering and later transforms into the dipping broth (consommé).
8. Oil (2–3 Tablespoons):
   • For sautéing the sauce components and for cooking the tacos.
9. Corn Tortillas (12–16 Pieces):
   • Corn tortillas are the traditional choice, but flour tortillas are a possible substitute if preferred.
10. Cheese (Optional):

• Shredded cheese like Monterey Jack, Oaxaca, or a mild cheddar can be added for extra richness.

11. Toppings and Garnishes:

• Diced onion, chopped cilantro, lime wedges, and sliced jalapeños if you like extra heat.

All these ingredients contribute to a savory, aromatic taco filling that gains complexity from the dried peppers. Feel free to experiment with spice levels. If you like more heat, add an extra pepper or a dash of hot sauce. If you prefer a milder taste, remove the seeds from the peppers or reduce the chili powder.

How to Make Chicken Birria Tacos Recipe

In this section, we’ll cover everything from preparing the chilies to assembling the finished tacos. The instructions are detailed but keep the process direct. Feel free to adjust certain steps to fit your personal cooking style.

1. Prep the Chilies:
   • Gather your dried guajillo and ancho (or pasilla) peppers.
   • Use a knife or kitchen scissors to remove the stems. Shake out most of the seeds if you want a milder sauce. For a bit of extra heat, keep some seeds.
   • Warm a skillet over medium heat. Toast the peppers for a few seconds on each side. This step activates the oils in the chili skins, giving a stronger flavor.
2. Soak the Chilies:
   • After toasting them, place the peppers in a bowl of warm water.
   • Let them soak for about 10–15 minutes. This softens them, making them easier to blend later.
3. Sauté the Onion and Garlic:
   • While the peppers soak, set a pot or deep pan on medium heat.
   • Add a tablespoon of oil and let it warm up.
   • Toss in the quartered onion and garlic cloves. Sauté for a few minutes until the onion gains a slight golden color. This helps build a sweet, savory base.
4. Add the Tomatoes and Spices:
   • Stir in the chopped tomatoes.
   • Add your cumin, oregano, paprika or chili powder, salt, and black pepper. Cook for about 5 more minutes so the tomatoes can break down.
   • Stir to keep the ingredients from sticking to the pot.
5. Blend the Sauce:
   • Transfer the onion, garlic, tomatoes, and soaked peppers (drained) into a blender or food processor.
   • Pour in a small amount of chicken broth or water to help the mixture blend.
   • Pulse until you have a smooth sauce. If it seems too thick, add a bit more liquid. Taste and adjust salt or spices as needed.
6. Simmer the Chicken in the Sauce:
   • Return the sauce to the pot and set the heat to medium-high.
   • Stir in the remaining chicken broth, then let it come to a gentle simmer.
   • Carefully place the chicken pieces in the sauce. Ensure they are fully coated.
   • Lower the heat and cover the pot. Let the chicken cook for about 20–30 minutes or until it’s fork-tender. The exact time can vary based on the thickness of the chicken.
   • Flip the chicken pieces halfway through so they cook evenly.
7. Shred the Chicken:
   • Once the chicken is cooked, remove it from the pot.
   • Let it rest on a cutting board or plate for a few minutes.
   • Use two forks to shred the chicken into bite-sized pieces.
   • Return the shredded chicken to the sauce, stir well, and simmer for an additional 5–10 minutes. This helps the meat soak up more flavor.
8. Reserve Some Consommé for Dipping:
   • The sauce in the pot now becomes your consommé.
   • If you want it thinner, add a little more broth or water.
   • Taste again. Adjust salt or spices as necessary.
   • Transfer some of this sauce to a small bowl or serving dish for dipping. The rest remains in the pot with the chicken.
9. Assemble the Tacos:
   • Warm a skillet or griddle over medium heat.
   • Lightly oil the cooking surface.
   • One by one, dip a corn tortilla into the pot of consommé (the same one where the chicken is soaking). This step colors the tortilla and infuses it with flavor.
   • Place the dipped tortilla on the skillet. Add a spoonful of shredded chicken and a sprinkle of cheese, if desired.
   • Fold the tortilla in half, gently pressing down with a spatula.
   • Cook for about 2–3 minutes on each side. The tortilla should become slightly crispy and golden brown.
   • Repeat with the rest of the tortillas and chicken.
10. Finishing Touches:

• Stack your chicken birria tacos on a plate.
• Top them with diced onion, chopped cilantro, or any other garnishes you like.
• Serve them hot with a small bowl of the reserved consommé on the side for dipping.
• Add lime wedges for an acidic burst. This helps balance the richness of the chicken and cheese.

This process may seem long, but each step builds flavor. You’ll appreciate the extra effort once you bite into these crispy, juicy tacos that showcase a deep chili taste.

Serving and Storage Tips

1. Serving Suggestions:
   • Serve these tacos fresh off the skillet. They’re best when they’re crispy and warm.
   • Keep extra toppings on the table. Let people mix and match to suit their taste. Popular toppings include diced onions, chopped cilantro, salsa, or fresh tomatoes.
   • Offer lime wedges. A squeeze of lime adds brightness to each bite.
   • Provide a small dish of the hot consommé. Some enjoy dipping each taco to boost the flavor.
2. Pairing Options:
   • A light side salad can balance the strong taste of the tacos. Lettuce, tomatoes, and a simple vinaigrette work well.
   • Mexican-style rice or refried beans are common side dishes. They help round out the meal.
   • Grilled vegetables, such as bell peppers or zucchini, can also be a good side item.
3. Storage Tips for Leftovers:
   • If you have leftover shredded chicken in sauce, store it in an airtight container in the refrigerator. It should keep for about 3–4 days.
   • When reheating, warm it on the stove with a bit of extra chicken broth to maintain moisture.
   • Avoid storing already assembled tacos. If you have leftover tortillas, keep them separate. That helps them stay fresh and avoids soggy textures.
   • For a quick snack later, reheat the chicken filling, dip a fresh tortilla in the sauce, and crisp it in a skillet. You’ll have a refreshed taco with minimal effort.

This resource provides detailed storage times for various foods to ensure safety and quality: U.S. FOOD AND DRUG ADMINISTRATION

4. Freezing Tips:
   • You can freeze the shredded chicken and sauce in a freezer-safe container for up to 2–3 months.
   • Thaw it in the refrigerator overnight.
   • Warm it on the stove, adjusting consistency with a bit of water or broth.

This guide provides comprehensive information on the freezing process, including nutrient retention and enzyme activity: Freezing and Food Safety

5. Reheating Advice:
   • The best way to reheat the chicken birria mixture is on the stove. This allows you to stir in a splash of broth if it has thickened too much.
   • If using a microwave, place the chicken in a covered dish and heat in short intervals, stirring between each round.

These tips help you enjoy chicken birria tacos without any compromises. Prepare them fresh, store leftovers properly, and reheat them for a second round of flavor whenever you like.

Helpful Notes

1. Adjusting the Spice Level:
   • For a milder taste, remove seeds from the peppers and use a smaller amount of chili powder. For a spicier kick, add extra peppers or sprinkle a bit of cayenne at the end.
2. Choosing the Right Peppers:
   • Guajillo peppers give a mild to medium heat and a slightly fruity flavor. Ancho peppers have a sweet, smoky character. Pasilla peppers lean earthy and mild. You can experiment with different combinations.
3. Thickness of the Consommé:
   • Some prefer a thicker sauce. If you want that, simmer the sauce for a bit longer to reduce it. If you want it thinner, stir in extra broth.
4. Tortillas or Other Wrappers:
   • Corn tortillas hold up well to dipping and frying. Flour tortillas can also work, but they may have a softer bite. If you need gluten-free options, check the packaging of your corn tortillas to ensure they fit your needs.
5. Making It Healthier:
   • Opt for chicken breasts to reduce fat content. Thighs have more fat but tend to hold moisture better.
   • Use less oil during frying. A light spray on the skillet can help.
6. Shortcuts:
   • If you are short on time, you can use store-bought chicken broth and skip some of the steps for homemade. You can also use a rotisserie chicken, shred it, and then let it simmer in the sauce for a shorter period.
   • For a more intense taste, let the chicken marinate in the blended sauce for an hour or more before cooking.
7. Flavor Variations:
   • Add a tiny amount of cinnamon to the sauce for a subtle layer of aroma.
   • A bit of smoked paprika can boost the smoky note if you don’t have dried peppers on hand.
8. Dietary Preferences:
   • To make these tacos dairy-free, skip the cheese or use a plant-based alternative.
   • Keep the tortillas gluten-free by verifying the label if you have sensitivity concerns.

These notes are here to help you customize the chicken birria tacos recipe to match your tastes and needs. Little adjustments in peppers, toppings, or cooking style can create a version that feels perfect for you or your guests.

Conclusion

Chicken birria tacos bring a comforting spin to a cherished dish. They feature a rich, chili-based sauce, tender pulled chicken, and a warm tortilla shell that turns crispy on a hot skillet. The end result is a satisfying mix of textures and flavors that can brighten any mealtime. Toppings like diced onions, fresh cilantro, and a quick squeeze of lime add a refreshing burst that cuts through the deep taste of the sauce.

These tacos are also quite versatile. You can serve them at a relaxed family gathering, a casual dinner party, or a weekend lunch. The leftovers, if any remain, are simple to store and reheat, which is a bonus for those with busy schedules.

By following the steps in this recipe, you’ll see how easy it can be to bring a taste of Mexican-inspired cooking into your home. The process involves toasting peppers, blending an aromatic sauce, and assembling tacos that strike the right balance of crispness and juiciness. Feel free to experiment with spice levels, toppings, and side dishes, and enjoy these tacos as a crowd-pleasing favorite in your kitchen.

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Chicken Birria Tacos Recipe

Rebecca Blumer

Craving juicy chicken birria tacos? This step-by-step guide will show you how to create the perfect crispy and flavorful tacos. Try it today!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 320 kcal

Ingredients

  

Chicken (2 lbs): Boneless, skinless thighs or breasts.

Dried Chili Peppers: 3-4 guajillo peppers, 2-3 ancho or pasilla peppers.

Tomatoes: 2 medium-sized, chopped.

Onion: 1 large, quartered for sauce + some diced for garnish.

Garlic: 4-5 cloves, peeled.

Spices:

• Cumin 1 tsp
• Oregano 1 tsp
• Paprika or chili powder 1 tsp
• Salt and pepper to taste

Chicken Broth (3 cups): For sauce and dipping.

Corn Tortillas: 12-16, for tacos.

Oil: 2-3 tbsp, for cooking.

Toppings (Optional): Chopped cilantro, lime wedges, cheese, diced onions, jalapeños.

Instructions

 

Prep the Chilies:

• Gather your dried guajillo and ancho (or pasilla) peppers.
• Use a knife or kitchen scissors to remove the stems. Shake out most of the seeds if you want a milder sauce. For a bit of extra heat, keep some seeds.
• Warm a skillet over medium heat. Toast the peppers for a few seconds on each side. This step activates the oils in the chili skins, giving a stronger flavor.

Soak the Chilies:

• After toasting them, place the peppers in a bowl of warm water.
• Let them soak for about 10–15 minutes. This softens them, making them easier to blend later.

Sauté the Onion and Garlic:

• While the peppers soak, set a pot or deep pan on medium heat.
• Add a tablespoon of oil and let it warm up.
• Toss in the quartered onion and garlic cloves. Sauté for a few minutes until the onion gains a slight golden color. This helps build a sweet, savory base.

Add the Tomatoes and Spices:

• Stir in the chopped tomatoes.
• Add your cumin, oregano, paprika or chili powder, salt, and black pepper. Cook for about 5 more minutes so the tomatoes can break down.
• Stir to keep the ingredients from sticking to the pot.

Blend the Sauce:

• Transfer the onion, garlic, tomatoes, and soaked peppers (drained) into a blender or food processor.
• Pour in a small amount of chicken broth or water to help the mixture blend.
• Pulse until you have a smooth sauce. If it seems too thick, add a bit more liquid. Taste and adjust salt or spices as needed.

Simmer the Chicken in the Sauce:

• Return the sauce to the pot and set the heat to medium-high.
• Stir in the remaining chicken broth, then let it come to a gentle simmer.
• Carefully place the chicken pieces in the sauce. Ensure they are fully coated.
• Lower the heat and cover the pot. Let the chicken cook for about 20–30 minutes or until it’s fork-tender. The exact time can vary based on the thickness of the chicken.
• Flip the chicken pieces halfway through so they cook evenly.

Shred the Chicken:

• Once the chicken is cooked, remove it from the pot.
• Let it rest on a cutting board or plate for a few minutes.
• Use two forks to shred the chicken into bite-sized pieces.
• Return the shredded chicken to the sauce, stir well, and simmer for an additional 5–10 minutes. This helps the meat soak up more flavor.

Reserve Some Consommé for Dipping:

• The sauce in the pot now becomes your consommé.
• If you want it thinner, add a little more broth or water.
• Taste again. Adjust salt or spices as necessary.
• Transfer some of this sauce to a small bowl or serving dish for dipping. The rest remains in the pot with the chicken.

Assemble the Tacos:

• Warm a skillet or griddle over medium heat.
• Lightly oil the cooking surface.
• One by one, dip a corn tortilla into the pot of consommé (the same one where the chicken is soaking). This step colors the tortilla and infuses it with flavor.
• Place the dipped tortilla on the skillet. Add a spoonful of shredded chicken and a sprinkle of cheese, if desired.
• Fold the tortilla in half, gently pressing down with a spatula.
• Cook for about 2–3 minutes on each side. The tortilla should become slightly crispy and golden brown.
• Repeat with the rest of the tortillas and chicken.

Finishing Touches:

• Stack your chicken birria tacos on a plate.
• Top them with diced onion, chopped cilantro, or any other garnishes you like.
• Serve them hot with a small bowl of the reserved consommé on the side for dipping.
• Add lime wedges for an acidic burst. This helps balance the richness of the chicken and cheese.

Video

Notes

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 25 g
• Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 75 mg
• Sodium: 460 mg
• Carbohydrates: 22 g
• Fiber: 4 g
• Sugar: 3 g

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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