Chicken Birria Tacos Recipe

Chicken Birria Tacos are a flavorful and modern twist on the traditional Mexican Birria. Instead of beef, this version uses tender chicken, marinated in a blend of spices and slow-cooked in a rich, savory broth. The tacos are crispy on the outside, juicy on the inside, and paired with a delicious dipping broth, making them an irresistible treat for any occasion. Whether you're hosting a special dinner or enjoying a cozy meal at home, these tacos are sure to impress with their deep, smoky flavor and tender chicken.

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Prep Time 1

Cook Time 2

Total Time 3

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Marinade:
3 dried guajillo chilies
2 dried ancho chilies
1 dried pasilla chili
4 garlic cloves
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1 tsp salt
1 tbsp apple cider vinegar
1 cup water for blending the marinade
For the Chicken and Broth:
4 chicken thighs bone-in, skin-on for best flavor
1 large onion quartered
2 tomatoes chopped
4 cups chicken broth
1 tbsp olive oil for sautéing
For the Tacos:
10-12 corn tortillas
1 cup shredded cheese optional, such as Oaxaca or mozzarella
Fresh cilantro for garnish
Lime wedges for serving
Diced onions optional for topping

Equipment

Large pot or Dutch oven
Skillet for frying the tortillas
Blender or food processor (for making the marinade)
Tongs or two forks (for shredding the chicken)
Measuring cups and spoons
Serving bowls (for dipping broth)

Method

Step 1: Prepare the Marinade :Remove the stems and seeds from the dried chilies. Toast the chilies in a dry skillet over medium heat for about 1-2 minutes until fragrant. Blend the toasted chilies, garlic, cumin, oregano, bay leaves, salt, vinegar, and water in a blender until smooth.
Step 2: Marinate the Chicken: Rub the marinade evenly over the chicken thighs. Let the chicken marinate for at least 1 hour or overnight for more flavor.
Step 3: Cook the Chicken: Heat olive oil in a pot over medium-high heat. Sear the marinated chicken on both sides for 2-3 minutes. Add onion, tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 1-2 hours until the chicken is tender.
Step 4: Shred the Chicken: Remove the chicken from the pot and let it cool for a few minutes. Shred the chicken using two forks, discarding the bones and skin.
Step 5: Prepare the Tortillas: Dip each tortilla into the broth and fry in a hot skillet for 1-2 minutes per side until crispy.
Step 6: Assemble the Tacos: Place shredded chicken in each tortilla and optionally add melted cheese. Fold into taco shape.
Step 7: Serve with Dipping Broth: Serve the tacos with a bowl of reserved broth for dipping. Garnish with fresh cilantro and lime wedges.

Notes

Chicken Choices: You can use boneless chicken thighs for quicker cooking, but bone-in thighs provide more flavor.
Spice Level: If you prefer spicier tacos, add extra chipotle peppers or chili flakes to the marinade. If you prefer milder tacos, reduce the number of dried chilies.
Tortilla Choice: While corn tortillas work best, you can also use flour tortillas for a different texture.
Make-Ahead: The chicken and broth can be made ahead of time and stored in the fridge for up to 3 days. Reheat before assembling the tacos.
Toppings: You can add diced onions, cilantro, and a squeeze of lime to enhance the flavor. For extra creaminess, try adding a dollop of sour cream or Mexican crema.