Chicken birria tacos simmer chicken in a blended dried-chili broth until tender, then dip tortillas in that same broth before filling and pan-crisping them with cheese, ready in about 45 minutes. Blending the chili-broth mixture smooth before adding the chicken, rather than leaving it chunky, is what gives birria its characteristic deep-red, glossy sauce.
Chicken Birria Tacos
Ingredients
- For the Chicken:
- 500 g chicken thighs or breast
- 1 tablespoon olive oil
- For the Birria Sauce:
- 2 cups chicken broth
- 2 dried chilies (or chili powder)
- 2 cloves garlic
- 1/2 onion
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- For the Tacos:
- 8 small tortillas
- 1 cup shredded cheese
- Optional:
- Fresh cilantro
- Onion (chopped)
- Lime wedges
Instructions
- Heat oil in a pot and sauté onion and garlic until fragrant.
- Add chilies, broth, cumin, paprika, salt, and pepper.
- Blend the sauce until smooth.
- Add chicken to the sauce and simmer for 20 minutes until tender.
- Shred the chicken and return to the sauce.
- Dip tortillas lightly in the sauce.
- Fill with chicken and cheese.
- Cook on a pan until crispy and cheese melts.
- Serve with extra broth for dipping and garnish with cilantro, onions, and lime.
Recipe Notes
- Use chicken thighs for more flavor.
- Adjust spice level to your taste.
- Dip tortillas lightly for crispiness.
- Best served hot with dipping sauce.
Nutrition
- Serving Size
- 2 tacos
- Calories
- 420
- Sugar
- 3 g
- Sodium
- 620 mg
- Fat
- 18 g
- Saturated Fat
- 7 g
- Unsaturated Fat
- 9 g
- Trans Fat
- 0 g
- Carbohydrates
- 32 g
- Fiber
- 3 g
- Protein
- 34 g
- Cholesterol
- 95 mg
Why you'll love this
- Simmering the chicken directly in the blended chili broth for 20 minutes lets it absorb that deep flavor while becoming tender enough to shred, rather than being cooked separately and sauced afterward.
- Dipping the tortillas lightly in the birria broth before filling and pan-frying them, as the instructions specify, is what gives birria tacos their distinctive reddish, slightly crisp exterior.
Tips for the best result
- Dip the tortillas lightly rather than soaking them, exactly as the recipe's own notes caution, so they crisp in the pan instead of falling apart.
- Adjust the spice level to taste, per the recipe's own notes, since dried chilies vary significantly in heat.
Troubleshooting
The tortillas fell apart when filling or frying.
This usually means they were dipped too long in the broth. Dip lightly and quickly, exactly as the recipe's own notes advise, just enough to coat rather than saturate.
The dish isn't spicy enough.
Adjust the spice level to your taste with extra dried chilies or chili powder, as the recipe's own notes suggest, since heat varies by chili variety and brand.
Birria sauce seems too watery.
simmer it uncovered for 15-20 minutes to reduce and concentrate the flavors.
Store the shredded chicken and broth together; the recipe's own notes suggest serving extra broth on the side for dipping.
The recipe's own notes suggest garnishing with cilantro, onions, and lime, and serving with extra broth for dipping.
Frequently asked questions
What makes Chicken Birria Tacos different from regular tacos?
Chicken Birria Tacos feature meat slow-cooked in a rich chile sauce, with tortillas dipped in the consommé before being crisped on a griddle—creating a unique texture and depth of flavor regular tacos don’t have.
Can I make Chicken Birria Tacos ahead of time?
Yes! The meat and consommé can be made 1-2 days ahead and stored separately. Assemble and crisp the tacos just before serving for the best texture.
What’s the best cheese to use for birria tacos?
Oaxaca cheese is traditional for its excellent melting quality. Alternatives include Chihuahua cheese, Monterey Jack, or mozzarella for that perfect cheese pull.
Are Chicken Birria Tacos spicy?
They have a moderate heat that can be adjusted. Remove all chile seeds for milder tacos or leave some in for extra spice. The complex flavor is more about depth than heat.
Can I use a slow cooker for Chicken Birria Tacos?
Absolutely! Cook on low for 6-8 hours or high for 3-4 hours until the chicken easily shreds. The slow cooking creates incredibly tender meat.
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