Chicken Birria Tacos Recipe

Introduction

Chicken Birria Tacos are a flavorful twist on the traditional birria, using tender chicken thighs simmered in a rich, smoky chili sauce. These tacos are perfect for a comforting meal that’s easy to prepare and bursting with Mexican spices.

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: Soak the guajillo and ancho chilies in boiling water 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: Place the chicken thighs in a large pot or Dutch oven. Pour the chili marinade over the chicken and add the bay leaf. Bring to a simmer over medium heat, then cover and cook for 30-40 minutes until the chicken is tender and shreds easily.
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. Taste and adjust seasoning if needed.
5. Step 5: Warm the corn tortillas in a skillet over medium heat until they become pliable. Fill each tortilla with the shredded chicken mixture and top with chopped onion and cilantro.
6. Step 6: Serve the tacos with a small bowl of the cooking broth on the side for dipping. Garnish with fresh cilantro and lime wedges. Add sliced radishes if desired for extra crunch.

Tips & Variations

• For extra heat, add a dried chipotle chili to the marinade blend.
• Use bone-in chicken thighs for deeper flavor, but increase cooking time accordingly.
• Serve with pickled onions to contrast the rich sauce.
• Try heating the assembled tacos on a griddle briefly for a slightly crispy exterior.

Storage

Store leftover chicken birria and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to keep the chicken moist. Tortillas are best warmed fresh but can be wrapped in foil and reheated as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless chicken breasts. Keep in mind that breasts may dry out faster, so adjust cooking time and monitor closely to keep the meat tender.

Is it necessary to soak the dried chilies?

Yes, soaking softens the dried chilies, making them easier to blend into a smooth marinade and releasing their rich flavor into the sauce.

Chicken Birria Tacos Recipe

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★★★★★

4.9 from 92 reviews

This Chicken Birria Tacos recipe delivers a flavorful Mexican classic using tender, slow-simmered chicken thighs in a rich, smoky chili marinade. The juicy shredded chicken is served on warm corn tortillas, topped with fresh onion and cilantro, and accompanied by a savory broth for dipping. Perfect for a comforting and authentic taco experience.

• Author: Maya
• 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: Soak the guajillo and ancho dried chilies in boiling water for about 15 minutes until softened, then drain and set aside.
2. Make the Marinade: Blend the soaked chilies with chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, salt, black pepper, chicken broth, and apple cider vinegar until smooth to create a flavorful marinade.
3. Cook the Chicken: Place the boneless chicken thighs in a large pot or Dutch oven, pour the marinade over them, add the bay leaf, and bring to a simmer over medium heat. Cover and cook for 30-40 minutes until the chicken is tender and easily shredded with a fork.
4. Shred the Chicken: Remove the chicken from the pot, shred it thoroughly using two forks, then return it to the pot and stir well to coat with the sauce. Taste and adjust seasoning if needed.
5. Prepare the Tacos: Warm the corn tortillas in a skillet over medium heat until pliable. Fill each tortilla with a generous amount of the shredded chicken birria and 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, and offer optional sliced radishes as an additional topping.

Notes

• Soaking the chilies softens them and mellows their heat, making the marinade smooth and flavorful.
• Use chicken thighs for juicier, more tender meat compared to chicken breasts.
• The cooking broth served alongside the tacos adds extra richness and moisture, enhance the eating experience.
• If you prefer a spicier birria, add a chipotle pepper or a pinch of cayenne to the marinade blend.
• Leftover birria can be refrigerated up to 3 days or frozen for up to 2 months, making for great meal prep.

Keywords: Chicken Birria, Birria Tacos, Mexican Tacos, Slow Simmered Chicken, Chili Marinade, Traditional Mexican Recipe