Chicken Birria Tacos Recipe – Quick Delicious Meals

As a food lover and an occasional kitchen adventurer, chicken birria tacos quickly became a favorite in my home. The fusion of tender chicken, spices, and gooey cheese all wrapped in a soft tortilla is simply irresistible. 

I remember the first time I tasted these tacos at a local food festival. The vibrant flavors danced on my palate, leaving me craving more.

The best part? You don’t need to be a culinary wizard to recreate this dish! With the right ingredients and a bit of patience, you’ll bring this Mexican delight to your dinner table. I’m here to share my version, one you can easily make, and I promise it’ll become a staple in your home.

What Are Chicken Birria Tacos?

Chicken birria tacos are a Mexican dish traditionally made with braised beef, but in this case, we’re featuring chicken. The chicken is marinated with a blend of spices and cooked until it’s juicy and flavorful. The result is tender meat that’s perfect for stuffing inside warm corn tortillas. Moreover, they’re often served with a rich, aromatic broth called “consomé” for dipping.

This dish is transcendent, offering deep flavors from the spices and a satisfying texture that transforms every taco into a special experience.

Why You’ll Love This Chicken Birria Tacos Recipe

Here are some compelling reasons to add this chicken birria tacos recipe to your collection:

1. Flavor Explosion: The combination of spices like cumin, oregano, and smoked paprika meld beautifully, creating a burst of flavor in every bite.
2. Comfort Food: There’s something undeniably comforting about holding a warm taco filled with juicy chicken. It’s perfect for gatherings or a cozy night in.
3. Versatility: You can customize the toppings to suit your taste. Whether you prefer salsa, avocado, or fresh cilantro, there’s no wrong way to dress your tacos.
4. Easy to Make: Even if you’re new to cooking, this recipe is straightforward. Follow the steps, and you’ll feel like a professional chef before you know it.
5. Meal Prep Friendly: These tacos are ideal for meal prep as they taste even better the next day. You can batch-cook and enjoy them throughout the week.

The Ingredients You Will Need

Chicken:

• 2 tablespoons Extra Virgin Olive Oil
• 2 ½ pounds Bone-in, skin-on Chicken Thighs 
• 7 ¾ ounces El Pato Jalapeño Salsa (green can) or substitute with an 8-ounce can of Tomato Sauce
• 1 teaspoon Dried Oregano
• ½ teaspoon Ground Cumin
• ½ teaspoon Ground Canela (use real cinnamon, not cassia; optional)
• ½ teaspoon Sea Salt
• 1 teaspoon Better Than Bouillon Chicken Flavor (or any chicken bouillon, gluten-free if necessary)
• 2 Bay Leaves
• 1 teaspoon Smoked Paprika 
• Chiles and Aromatics:
• 9 Red Anaheim Chiles (or substitute with other dried varieties such as California, New Mexico, or Guajillo)
• 3 Ancho Chiles
• 3 Chiles de Arbol
• 6 cloves Garlic (approximately half a bulb, peeled)
• ½ large Yellow or White Onion (reserve the other half for later use)
• Water, about 6 cups 
• 1 tablespoon Apple Cider Vinegar 

Assembly:

• 12 Corn Tortillas
• 8 ounces Queso Quesadilla Cheese (about 2 cups, shredded; alternatives include Oaxaca or Monterey Jack)
• ½ large Onion, diced (for topping)
• Fresh Cilantro, for garnish
• Lime Wedges

Directions

Step 1: Marinate the Chicken

Start by mixing the olive oil with the El Pato jalapeño salsa, oregano, cumin, canela, salt, and chicken bouillon in a mixing bowl.

Coat the chicken thighs with the marinade. Make sure every piece is covered with that flavorful mixture. Cover the bowl and let it marinate for at least two hours, but overnight is even better.

Step 2: Prepare the Chiles

While the chicken marinates, it’s time to handle the chiles. Take the dried Anaheim, ancho, and chiles de arbol. Remove the stems and seeds, as this will help lower the spiciness while retaining the flavor.

Place the chiles in a pot with about six cups of water and bring it to a boil. Once boiling, reduce the heat and simmer for about 15 minutes until the chiles are softened.

Step 3: Blend the Chili Sauce

Drain the softened chiles and transfer them to a blender. Add in the garlic, half of the onion, and one tablespoon of apple cider vinegar. Blend until smooth. Add a bit of water if necessary for consistency.

Step 4: Cook the Chicken

In a large pot, heat a teaspoon of olive oil over medium heat. Add the marinated chicken, cooking for about five minutes on each side until it’s just browned.

Add the bay leaves and the blended chili sauce to the pot. Pour in enough water to cover the chicken. Bring the mixture to a boil, then reduce the heat and cover. Let it simmer for about 45 minutes or until the chicken is fully cooked and tender.

Step 5: Shred the Chicken

Once tender, carefully remove the chicken from the pot and let it cool slightly. Use two forks to shred the chicken meat, discarding the skin and bones.

Return the shredded chicken to the pot, mixing it with the sauce. Allow it to simmer for another ten minutes to absorb the flavors.

Step 6: Prepare the Tortillas

To assemble the tacos, heat tortillas on a skillet until warm and slightly crispy.

Step 7: Assemble

On each tortilla, add some shredded chicken birria, top with cheese, and diced onions. If you like, you can pop them on a skillet for a minute to melt the cheese slightly—definitely game-changing!

Step 8: Serve

Serve the tacos with fresh cilantro on top, lime wedges, and a side of the rich consomé you made during the cooking process for dipping.

Notes

• Marinate Overnight: If you have the time, marinating overnight enhances the flavors significantly.
• Use Fresh Ingredients: Fresh herbs and spices will make a difference compared to dried alternatives.
• Adjust the Spice: Feel free to add more or fewer chiles based on your spice tolerance.
• Use Quality Tortillas: Opt for homemade or high-quality corn tortillas for the best experience.
• Taste as You Go: Always taste your sauce and adjust the seasoning as you like.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to four days. The tacos can be reheated in a skillet for a few minutes until warm. The flavors actually improve overnight, perfect for meal prep lovers!

Serving Suggestions

1. Chopped Green Onions: Adds an extra layer of flavor and color.
2. Sour Cream: A dollop of creamy sour cream provides a cooling contrast to the spices.
3. Cheese Variations: Try different cheeses, such as feta or cotija, for varied flavor dimensions.
4. Hot Sauce: For heat lovers, drizzle with your favorite hot sauce right before serving.
5. Corn Salsa: A refreshing corn salsa pairs wonderfully with the rich flavors of the birria.

What Other Substitutes Can I Use in Chicken Birria Tacos?

1. Turkey Thighs: For a leaner alternative, turkey thighs work well and provide a similar texture.
2. Shredded Beef: Classic birria is often made with beef. Use shredded beef for a traditional twist.
3. Pork Shoulder: This cut braises beautifully, absorbing all the flavors well.
4. Vegetables: For a vegetarian option, consider a mixture of roasted mushrooms and zucchini.
5. Vegan Cheese: Swap out the regular cheese for a vegan variety to suit dietary preferences.

Conclusion

Chicken birria tacos are more than just a meal; they’re an experience, a festivity of flavors that bring people together. From that first delicious bite to the last bit of consomé dipped in, it’s a memory worth savoring. This recipe is beginner-friendly and adaptable—it welcomes creativity while rewarding your taste buds. 

As you gather your ingredients and step into the kitchen, remember that cooking is not just about following steps; it’s a form of expressing love and heritage. With this chicken birria taco recipe, you’re not just making dinner; you’re creating a feast worthy of any celebration. So, gather your friends, serve some cold drinks, and enjoy these delightful tacos. Happy cooking!

You’ll also like the following recipes!

• Blackened Shrimp Taco Copycat Recipe
• How to Make Beer Battered Fish Tacos
• Best Beef Taco Casserole Recipe

Chicken Birria Tacos Recipe – Quick Delicious Meals

When it comes to enjoying chicken birria tacos, the right pairings can truly elevate the experience. Consider starting with fresh pico de gallo, a vibrant salsa that combines tomatoes, onions, cilantro, lime juice, and jalapeños, adding a refreshing kick. 

Complementing the richness of the birria, fluffy Mexican rice cooked with spices and tomato sauce is perfect for soaking up those delicious juices. For a hearty texture contrast, creamy refried beans can be served on the side or spread inside the tacos. 

Don’t forget the guacamole, made with ripe avocados, garlic, and lime, which adds a luscious creaminess to each bite. 

Finally, the tanginess of pickled red onions introduces a delightful crunch and brightness, cutting through the richness of the dish. With these accompaniments, your chicken birria tacos will be a flavor explosion worth savoring!

Author: Rachel Garland Cuisine: Mexican Courses: Main Course

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Prep Time 10 mins Cook Time 2 hrs Total Time 2 hrs 10 mins Difficulty: Intermediate Servings: 12 Calories: 376 kcal Best Season: Suitable throughout the year

Ingredients

Servings

Chicken:

• 2 tablespoons Extra Virgin Olive Oil
• 2 ¹⁄₂ pounds Bone-in, skin-on Chicken Thighs
• 7 ³⁄₄ ounces El Pato Jalapeño Salsa (green can)
• 1 teaspoon Dried Oregano
• ¹⁄₂ teaspoon Ground Cumin
• ¹⁄₂ teaspoon Ground Canela (use real cinnamon, not cassia; optional)
• ¹⁄₂ teaspoon Sea Salt
• 1 teaspoon Better Than Bouillon Chicken Flavor (or any chicken bouillon, gluten-free if necessary)
• 2 Bay Leaves
• 1 teaspoon Smoked Paprika

Chiles and Aromatics:

• 9 Red Anaheim Chiles (or substitute with other dried varieties such as California, New Mexico, or Guajillo)
• 3 Ancho Chiles
• 3 Chiles de Arbol

• 6 cloves Garlic (approximately half a bulb, peeled)
• ¹⁄₂ large Yellow or White Onion (reserve the other half for later use)
• 6 cups Water (about 6 cups)
• 1 tablespoon Apple Cider Vinegar

Assembly:

• 12 Corn Tortillas
• 8 ounces Queso Quesadilla Cheese (about 2 cups, shredded; alternatives include Oaxaca or Monterey Jack)
• ¹⁄₂ large Onion, diced (for topping)
• Fresh Cilantro (for garnish)
• Lime Wedges

Instructions

Step 1: Marinate the Chicken

1. Start by mixing the olive oil with the El Pato jalapeño salsa, oregano, cumin, canela, salt, and chicken bouillon in a mixing bowl.

   Coat the chicken thighs with the marinade. Make sure every piece is covered with that flavorful mixture. Cover the bowl and let it marinate for at least two hours, but overnight is even better.

Step 2: Prepare the Chiles

1. While the chicken marinates, it's time to handle the chiles. Take the dried Anaheim, ancho, and chiles de arbol. Remove the stems and seeds, as this will help lower the spiciness while retaining the flavor.

   Place the chiles in a pot with about six cups of water and bring it to a boil. Once boiling, reduce the heat and simmer for about 15 minutes until the chiles are softened.

Step 3: Blend the Chili Sauce

1. Drain the softened chiles and transfer them to a blender. Add in the garlic, half of the onion, and one tablespoon of apple cider vinegar. Blend until smooth. Add a bit of water if necessary for consistency.

Step 4: Cook the Chicken

1. In a large pot, heat a teaspoon of olive oil over medium heat. Add the marinated chicken, cooking for about five minutes on each side until it's just browned.

   Add the bay leaves and the blended chili sauce to the pot. Pour in enough water to cover the chicken. Bring the mixture to a boil, then reduce the heat and cover. Let it simmer for about 45 minutes or until the chicken is fully cooked and tender.

Step 5: Shred the Chicken

1. Once tender, carefully remove the chicken from the pot and let it cool slightly. Use two forks to shred the chicken meat, discarding the skin and bones.
2. Return the shredded chicken to the pot, mixing it with the sauce. Allow it to simmer for another ten minutes to absorb the flavors.

Step 6: Prepare the Tortillas

1. To assemble the tacos, heat tortillas on a skillet until warm and slightly crispy.

Step 7: Assemble

1. On each tortilla, add some shredded chicken birria, top with cheese, and diced onions. If you like, you can pop them on a skillet for a minute to melt the cheese slightly—definitely game-changing!

Step 8: Serve

1. Serve the tacos with fresh cilantro on top, lime wedges, and a side of the rich consomé you made during the cooking process for dipping.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 362kcal

Calories from Fat 271kcal

% Daily Value *

Total Fat 30.2g47%

Saturated Fat 9.2g46%

Trans Fat 0.1g

Cholesterol 99mg33%

Sodium 330mg14%

Total Carbohydrate 2g1%

Sugars 1g

Protein 20g40%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Marinate Overnight: If you have the time, marinating overnight enhances the flavors significantly.
• Use Fresh Ingredients: Fresh herbs and spices will make a difference compared to dried alternatives.
• Adjust the Spice: Feel free to add more or fewer chiles based on your spice tolerance.
• Use Quality Tortillas: Opt for homemade or high-quality corn tortillas for the best experience.

• Taste as You Go: Always taste your sauce and adjust the seasoning as you like.

Keywords: chicken birria tacos recipe