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chicken birria tacos recipe

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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.