Chicken Birria Tacos Recipe

Introduction

Chicken Birria Tacos are a flavorful twist on the traditional birria, using tender, slow-cooked chicken infused with smoky and spicy chilies. These tacos are perfect for a comforting meal, served with warm tortillas and fresh garnishes that highlight their rich, savory taste.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 3 dried guajillo chilies (stemmed and seeded)
• 2 dried ancho chilies (stemmed and seeded)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• Fresh cilantro (chopped, for garnish)
• Lime wedges (for serving)
• Corn tortillas
• Chopped onion (for topping)
• Chopped cilantro (for topping)
• Sliced radishes (optional, for serving)

Instructions

1. Step 1: In a small pot, bring water to a boil. Add the guajillo and ancho chilies and let them soak for about 15 minutes until softened. Drain and set aside.
2. Step 2: In a blender, combine the soaked chilies, chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, salt, black pepper, chicken broth, and apple cider vinegar. Blend until smooth.
3. Step 3: In a large pot or Dutch oven, add the chicken thighs and pour the marinade over them. Add the bay leaf. Bring the mixture to a simmer over medium heat, cover, and cook for about 30-40 minutes, or until the chicken is tender and easily shreds with a fork.
4. Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce. Adjust seasoning if necessary.
5. Step 5: In a skillet over medium heat, warm the corn tortillas until pliable. Fill each tortilla with a generous amount of the chicken birria mixture. Top with chopped onion and cilantro.
6. Step 6: Serve the tacos with a small bowl of the cooking broth for dipping. Garnish with fresh cilantro and lime wedges. Enjoy with additional toppings like sliced radishes if desired.

Tips & Variations

• For extra depth, char the dried chilies briefly in a hot pan before soaking to enhance their smoky flavor.
• Use chicken breast if you prefer leaner meat, but thighs keep the birria juicy and tender.
• Add a sprinkle of shredded cheese for a richer taco experience.
• If you like it spicier, include a chipotle pepper or increase the amount of dried chilies.

Storage

Store leftover chicken birria and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Tortillas are best warmed fresh but can be wrapped in foil and heated in the oven if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, the chicken birria develops even better flavor after sitting overnight in the refrigerator. Simply reheat before serving.

What can I use if I can’t find guajillo or ancho chilies?

You can substitute with dried ancho powder or a mix of mild chili powders, though the flavor will be less smoky and authentic.

Chicken Birria Tacos Recipe

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★★★★★

4.6 from 117 reviews

• Author: anna
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

This Chicken Birria Tacos recipe features tender, slow-simmered chicken thighs cooked in a rich, flavorful chili marinade made from guajillo and ancho chilies, garlic, cumin, and other spices. The shredded chicken is served on warm corn tortillas, topped with fresh onion and cilantro, and accompanied by a savory dipping broth and lime wedges for a deliciously authentic Mexican taco experience.

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Ingredients

Scale 1x2x3x

For the Chicken Birria:

• 2 pounds boneless, skinless chicken thighs
• 3 dried guajillo chilies (stemmed and seeded)
• 2 dried ancho chilies (stemmed and seeded)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• Fresh cilantro (chopped, for garnish)
• Lime wedges (for serving)

For the Tacos:

• Corn tortillas
• Chopped onion (for topping)
• Chopped cilantro (for topping)
• Sliced radishes (optional, for serving)

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Instructions

1. Prepare the Chilies: In a small pot, bring water to a boil. Add the guajillo and ancho chilies and let them soak for about 15 minutes until softened. Drain and set aside.
2. Make the Marinade: In a blender, combine the soaked chilies, chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, salt, black pepper, chicken broth, and apple cider vinegar. Blend until smooth.
3. Cook the Chicken: In a large pot or Dutch oven, add the chicken thighs and pour the marinade over them. Add the bay leaf. Bring the mixture to a simmer over medium heat. Cover and cook for about 30-40 minutes, or until the chicken is tender and easily shreds with a fork.
4. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce. Adjust seasoning if necessary.
5. Prepare the Tacos: In a skillet over medium heat, warm the corn tortillas until pliable. Fill each tortilla with a generous amount of the chicken birria mixture. Top with chopped onion and cilantro.
6. Serve: Serve the tacos with a small bowl of the cooking broth for dipping. Garnish with fresh cilantro and lime wedges. Enjoy your Chicken Birria Tacos with additional toppings like sliced radishes if desired!

Notes

• Ensure chilies are soaked until soft to blend smoothly into the marinade.
• Adjust salt and spice levels to taste before cooking the chicken.
• Use boneless, skinless chicken thighs for maximum tenderness and flavor.
• Keep the broth warm for dipping to enhance the taco experience.
• Sliced radishes add a nice crunchy contrast but are optional.
• Warm tortillas on a skillet to make them pliable and avoid tearing when assembling tacos.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: Chicken Birria, Birria Tacos, Mexican Chicken Tacos, Slow Simmered Chicken, Spicy Chicken Tacos, Mexican Street Food