Chicken Birria Tacos Recipe

Introduction

Chicken Birria Tacos offer a flavorful twist on a traditional Mexican favorite, combining tender, shredded chicken with a rich, smoky chili marinade. These tacos are perfect for a comforting meal that’s both satisfying and easy to make at home.

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 30-40 minutes 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 and 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. Add sliced radishes if desired and enjoy!

Tips & Variations

• For a deeper smoky flavor, lightly toast the dried chilies before soaking them.
• Use bone-in chicken thighs for extra flavor, adjusting cooking time accordingly.
• Swap out corn tortillas with flour tortillas if preferred.
• Add diced avocado or pickled jalapeños for extra toppings and texture.
• If you prefer a spicier dish, include one chipotle pepper in adobo in the marinade blend.

Storage

Store leftover chicken birria in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to keep the chicken moist. Tortillas are best warmed fresh, but can be stored wrapped in foil at room temperature for a few hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used but may result in a less tender and slightly drier texture. Cooking time may need adjustment to prevent drying out.

Is it necessary to serve the broth with the tacos?

The broth adds an authentic dipping experience that enhances the flavor and moisture of the tacos, but it is optional if you prefer to enjoy the tacos dry.

Chicken Birria Tacos Recipe

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★★★★★

4.5 from 74 reviews

These Chicken Birria Tacos are a flavorful twist on the traditional birria, featuring tender, slow-simmered chicken thighs in a rich, smoky chili marinade. Perfectly spiced with guajillo and ancho chilies, cumin, oregano, and smoked paprika, these tacos are served on warm corn tortillas topped with fresh onion, cilantro, and lime for a delicious and satisfying meal.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

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)

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

• Soaking the dried chilies is essential to soften them and bring out their full flavor in the marinade.
• Adjust the salt and spice levels according to your preference.
• Using chicken thighs gives a juicier, more flavorful result compared to chicken breasts.
• You can prepare the birria sauce ahead and refrigerate for up to 2 days for enhanced flavor.
• For extra crispy edges, briefly pan-fry the assembled tacos after warming the tortillas.

Keywords: chicken birria tacos, Mexican chicken tacos, birria recipe, shredded chicken tacos, easy birria, spicy chicken tacos