Liven up dinnertime with these Chicken Birria Tacos. Filled with juicy, flavorful chicken and a crispy shell, these are everyone’s favorite! (aka – Chicken Birra Tacos)
Today, I’m going to take you on a culinary journey with a recipe that’s a fiesta on a plate – Chicken Birria Tacos. Birria tacos are one of my absolute favorite kinds of tacos, and soon you’ll know why. These are soft, warm tortillas filled with juicy, shredded chicken that’s been simmering in a rich, flavorful birria sauce, and then seared to golden-brown perfection.
Topped with melty cheese, fresh cilantro, and crunchy onions, these tacos are a mouth-watering fusion of savory, spicy, and utterly delicious flavors. They’re not just tacos; they’re a celebration of tradition and taste!
Chicken Birria Tacos are more than just a meal; they’re a vibrant, flavor-packed experience that brings people together. From the first simmer of the sauce to the final sizzle in the pan, making these tacos is a journey through the rich culinary landscape of Mexico.
Whether it’s a special occasion or just a craving for something extraordinary, these tacos are sure to satisfy. So gather your ingredients, roll up your sleeves, and let’s bring the savor—the flavor – of Chicken Birria Tacos to your kitchen today!
Common Questions About Chicken Birria Tacos
Can I Use Chicken Breasts Instead of Thighs?
Yes, chicken breasts can be used if you’re looking to change things up a bit or you want leaner meat. Thighs offer juiciness and flavor for this particular taco, though.
Can These Tacos Be Made in an Instant Pot or Slow Cooker?
Absolutely! Both can be used to cook the chicken until it’s fork-tender. Slow-cooking this chicken can be one of the tastiest ways to enjoy it.
Is It Okay to Use Store-Bought Chicken Broth?
While homemade is best for flavor, store-bought chicken broth is a convenient and tasty alternative. Sometimes I’m all about doing things easier!
Storage
There are several Mexican recipes that I try to make regularly. This one is high on my list. If you haven’t tried a chicken birria tacos recipe yet, you’re in for a treat!
Refrigerator
Store leftover shredded chicken and birria sauce in separate airtight containers for up to 3 days.
Freezer
Freeze the chicken and sauce separately in freezer-safe containers for up to 2 months.
Tips
With any new recipes, it’s a good idea to take notes. Next time you make this, you’ll know exactly what to change, if anything!
- Use a blend of guajillo and chipotle peppers for a rich, complex sauce.
- Searing the chicken before simmering adds depth to the flavor.
- Strain the sauce with a fine mesh strainer for a smoother texture.
- Dip tortillas in the birria sauce before frying for extra flavor.
Ingredients
I love juicy chicken thighs, cooked to perfection. Sure, it might be considered less healthy, but the flavor is really hard to beat!
- Chicken thighs for tender, juicy meat
- Onion, garlic, and carrot for the base
- Bay leaves and a variety of spices for traditional flavors
- Chipotle peppers in adobo sauce for a smoky kick
- Corn tortillas as the perfect vessel
- Mozzarella cheese for creamy goodness
- Fresh cilantro and chopped onion for garnish
How to Make Chicken Birria Tacos
Don’t let the long list of steps fool you. This recipe for Chicken Birra Tacos is really simple. Just follow the recipe step by step and you’ll have some of the tastiest tacos ever!
Chicken
- Chop the garlic, carrots, and onion.
- Saute over medium heat in a large pot until the vegetables begin to soften. (About 5 minutes.)
- In a large saucepan, heat 1 tablespoon of butter or oil in the bottom over medium-high heat. Add the chicken thighs to the butter and sear on both sides until golden brown.
- Once the vegetables have softened, add the chipotle peppers in adobo sauce, and the bay leaves. Stir together and let cook for a few minutes.
- When the chicken thighs are finished browning on both sides, add them to the pot with the vegetables and adobo peppers.
- Pour in the hot water. The amount needed may vary a bit based on your pot size.
- Add the chicken bouillon and the rest of the seasonings. Gently stir.
- Cook on medium heat, and bring to a boil. Reduce the heat and cook for about 30 minutes.
- Remove the chicken from the pot and set aside.
Sauce
- Strain the vegetables from the broth that has been created. Place the chicken back in the pot along with the strained broth.
- Place the vegetables in a blender and blend until smooth. Transfer this mixture back into the pot with the chicken.
- Cook over medium-low heat and let simmer slowly for 3 hours OR until the meat is tender and easy to shred.
- Remove from the heat and use a fork to shred chicken thighs while still in the pot. Strain the shredded chicken from the sauce. Shred any still large chicken pieces as well as remove the bones and fatty pieces from the chicken.
Assemble
- Prepare a frying pan and the ingredients needed for the tacos. Keep the sauce and shredded chicken separate, the corn tortillas nearby, as well as the extra chopped onions, chopped cilantro, and mozzarella cheese.
- Heat the pan to medium-high heat with a bit of oil in the bottom. Dip a corn tortilla into the birria sauce, coating both sides. Place it in the hot pan.
- On half of the taco, fill it with the shredded chicken. On the other side, fill it with mozzarella cheese. Place a few onions inside the tacos as well.
- Use a spatula to flip half the taco over and close. Press the taco down to get a nice sear as well as help the cheese melt into the other side of the taco and stick together. After about a minute or when the taco shell is nicely seared on both sides, remove it from the pan.
- Repeat to make the rest of the birria tacos.
- Sprinkle the rest of the chopped onions on top and cilantro.
- For the side of birria sauce to dip in, use the extra sauce left from the pot and add some diced onions and cilantro to it.
Kitchen Supplies You’ll Need for Chicken Birria Tacos
It’s hard to beat chicken tacos, especially these ones. Cooking them on a hot skillet is probably my favorite part of the process. All that warm, melted cheese… So good!
- Large pot or Dutch oven for cooking the chicken
- Blender for the sauce
- Large pan for assembling the tacos
- Tongs and spatula for handling and flipping
What to Serve With Chicken Birria Tacos
Pair these Chicken Birra Tacos with a side of lime wedges, a tangy salsa, or a refreshing guacamole. For a full meal, serve with Mexican rice or refried beans.
Why You Should Make Chicken Birria Tacos
I really think this is the ultimate taco. Let me know in the comments if you agree! I love hearing all the feedback you guys send me!
- These Chicken Birra Tacos offer a unique twist on traditional Mexican cuisine.
- Perfect for spicing up your taco nights.
- Great for feeding a crowd or a cozy family dinner.
- A fun and interactive meal – everyone loves building their tacos!
Variations and Add-Ins for Chicken Birria Tacos
There are so many things that would be a great addition to these Chicken Birra Tacos. Think chili powder, goat meat, garlic cloves. Many things that would be in a traditional Mexican dish will taste great here!
- Swap mozzarella with Oaxaca cheese for a more authentic touch.
- Add a cinnamon stick while simmering the sauce for warmth.
- Include a splash of apple cider vinegar for a tangy note.
- Use flour tortillas for a softer, more pliable taco.
- Add some lime juice to each taco for some tang.
If you love this delicious taco recipe, you’re going to love these other Mexican-inspired dishes too. Please click each link below to find the easy, printable recipe!
More Great Chicken Recipes
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Chicken Birria Tacos
Ingredients
Chicken
- 3 pounds chicken thighs bone-in
- 1 large onion
- 1 tbsp minced garlic 1 bulb
- 1 large carrot
- 5 bay leaves
- 14 ounces chipotle peppers in adobo sauce
- 2-3 cups hot water
- 3 tablespoons chicken bouillon
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon salt
Assembly
- 14 corn tortillas
- 2 cups mozzarella cheese
Cilantro
Onion, chopped
Instructions
- Chop the garlic, carrots, and onion.
- Saute over medium heat in a large pot until the vegetables begin to soften. (About 5 minutes.)
- In a large saucepan, heat 1 tablespoon of butter or oil in the bottom over medium-high heat. Add the chicken thighs to the butter and sear on both sides until golden brown.
- Once the vegetables have softened, add the chipotle peppers in adobo sauce, and the bay leaves. Stir together and let cook for a few minutes.
- When the chicken thighs are finished browning on both sides, add them to the pot with the vegetables and adobo peppers.
- Pour in the hot water. The amount needed may vary a bit based on your pot size.
- Add the chicken bouillon and the rest of the seasonings. Gently stir.
- Cook on medium heat, and bring to a boil. Reduce the heat and cook for about 30 minutes.
- Remove the chicken from the pot and set aside.
- Strain the vegetables from the broth that has been created. Place the chicken back in the pot along with the strained broth.
- Place the vegetables in a blender and blend until smooth. Transfer this mixture back into the pot with the chicken.
- Cook over medium-low heat and let simmer slowly for 3 hours OR until the meat is tender and easy to shred.
- Remove from the heat and use a fork to shred the chicken thighs while still in the pot. Strain the shredded chicken from the sauce. Shred any still large chicken pieces as well as remove the bones and fatty pieces from the chicken.
- Prepare a frying pan and the ingredients nearby needed for the tacos. Keep the sauce and shredded chicken separate, the corn tortillas nearby, as well as the extra chopped onions, chopped cilantro, and mozzarella cheese.
- Heat the pan to medium-high heat with a bit of oil in the bottom. Dip a corn tortilla into the birria sauce, coating both sides. Place it in the hot pan.
- On half of the taco, fill it with the shredded chicken. On the other side fill it with mozzarella cheese. Place a few onions inside the tacos as well.
- Use a spatula to flip half the taco over and close. Press the taco down to get a nice sear as well as help the cheese melt into the other side of the taco and stick together. After about a minute or when the taco shell is nicely seared on both sides, remove it from the pan.
- Repeat to make the rest of the birria tacos.
- Sprinkle the rest of the chopped onions on top and cilantro.
- For the side of birria sauce to dip in, use the extra sauce left from the pot and add some chopped onions and cilantro to it.
Notes
Equipment
- Large Pot
- Frying Pan
- blender
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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