Chicken Birria Tacos Recipe

Introduction

Chicken Birria Tacos are a flavorful twist on the traditional Mexican dish, featuring tender, slow-cooked chicken infused with smoky chilies and spices. Served with warm corn tortillas and fresh toppings, these tacos offer a comforting and delicious meal perfect for any occasion.

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 optional sliced radishes if desired.

Tips & Variations

• For extra depth, toast the dried chilies briefly in a dry skillet before soaking to enhance their smoky flavor.
• If you prefer a spicier birria, add a few dried chipotle chilies to the marinade blend.
• Use leftover chicken birria as a filling for quesadillas or burritos for a tasty variation.
• For a richer broth, simmer the birria longer or add a small piece of cinnamon stick while cooking.

Storage

Store any leftover chicken birria in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The broth can be reserved and reheated alongside the chicken. For longer storage, freeze the birria for up to 2 months and thaw overnight in the fridge before reheating.

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 thighs remain juicier and more flavorful when cooked slowly in the sauce.

How do I make the tacos gluten-free?

Use corn tortillas instead of flour tortillas, as they are naturally gluten-free. Ensure any additional toppings or sides are free from gluten as well.

Chicken Birria Tacos Recipe

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★★★★★

4.6 from 99 reviews

This Chicken Birria Tacos recipe offers a flavorful twist on the traditional birria using tender, slow-simmered chicken thighs bathed in a rich, smoky chili marinade. Perfectly seasoned and served with warm corn tortillas, fresh onions, cilantro, and lime wedges, these tacos are a delicious, comforting meal that comes with a side of savory broth for dipping.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• 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 with optional sliced radishes for extra crunch and flavor.

Notes

• Make sure to remove stems and seeds from the chilies to reduce bitterness and excessive heat.
• If you prefer a spicier birria, leave some seeds in the chilies or add a pinch of cayenne pepper.
• For a richer flavor, you can brown the chicken thighs lightly before simmering in the marinade.
• Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.
• Use fresh corn tortillas for best flavor and texture when warming.

Keywords: Chicken Birria Tacos, Mexican tacos, birria recipe, chicken tacos, spicy chicken tacos, guajillo chili, ancho chili, comfort food, Mexican cuisine