Chicken Birria Taco

Why You’ll Love This Recipe

These tacos are packed with deep, smoky flavor and a perfect balance of spice and richness. Using chicken makes them lighter and quicker than traditional beef birria while still delivering that signature taste. The crispy, dipped tortillas and melty filling create an irresistible texture in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or breasts
• Dried guajillo chiles
• Dried ancho chiles
• Garlic cloves
• Onion
• Tomatoes
• Chicken broth
• Apple cider vinegar
• Cumin
• Oregano
• Paprika
• Chili powder
• Salt
• Black pepper
• Bay leaves
• Corn tortillas
• Shredded cheese (optional)
• Fresh cilantro, chopped
• Lime wedges

Directions

Start by preparing the chiles. Remove stems and seeds, then soak them in hot water until softened.

Blend the softened chiles with garlic, onion, tomatoes, vinegar, and spices until smooth to create a rich sauce.

In a large pot, add the chicken and pour the sauce over it. Add chicken broth and bay leaves, then simmer until the chicken is tender and fully cooked.

Remove the chicken, shred it, and return it to the pot to absorb more flavor.

Heat a skillet over medium heat. Lightly dip tortillas into the top layer of the broth, then place them on the skillet.

Add shredded chicken and cheese (if using) to one side of the tortilla. Fold and cook until crispy and golden on both sides.

Serve the tacos hot with chopped cilantro, lime wedges, and a side of the flavorful consommé for dipping.

Servings and timing

This recipe makes about 8 to 10 tacos (serves 4).

Prep time: 20 minutes
Cook time: 40 to 50 minutes
Total time: about 1 hour 10 minutes

Variations

For a spicier version, add a few dried arbol chiles to the sauce.

You can use rotisserie chicken for a quicker version by simmering it briefly in the sauce.

Try adding mozzarella or Oaxaca cheese for extra meltiness.

For a richer flavor, mix in a bit of beef broth with the chicken broth.

Storage/Reheating

Store leftover chicken and broth separately in airtight containers in the refrigerator for up to 3 days.

Reheat the chicken in the broth on the stovetop to keep it moist.

Tortillas are best cooked fresh, so assemble tacos just before serving.

The filling can also be frozen for up to 2 months. Thaw and reheat before using.

FAQs

What is birria?

Birria is a traditional Mexican dish made with meat cooked in a flavorful chile-based sauce.

Can I use chicken breast instead of thighs?

Yes, but thighs tend to stay juicier and more flavorful.

Are birria tacos spicy?

They have a mild to moderate heat, but you can adjust the spice level.

What is consommé?

It’s the rich broth created during cooking, used for dipping the tacos.

Can I make this ahead of time?

Yes, the flavor actually improves when made ahead.

What tortillas work best?

Corn tortillas are traditional and hold up well when dipped and fried.

Can I skip the cheese?

Yes, the tacos are delicious even without cheese.

How do I make them extra crispy?

Cook them a bit longer in the skillet and press gently while frying.

Can I use store-bought sauce?

You can, but homemade sauce gives the best flavor.

What toppings go well?

Cilantro, onions, lime juice, and salsa are great additions.

Conclusion

Chicken birria tacos are a delicious, comforting dish full of bold flavors and satisfying textures. With their crispy tortillas, juicy filling, and rich dipping broth, they bring a fun and flavorful twist to taco night that’s sure to impress.

Chicken Birria Taco

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Flavorful chicken birria tacos made with tender shredded chicken simmered in a rich chile broth, then crisped in dipped tortillas. Served with a savory consommé for dipping, they are bold, juicy, and satisfying.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8-10 tacos
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

• 2 lbs chicken thighs or breasts
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 4 garlic cloves
• 1/2 onion
• 2 tomatoes
• 3 cups chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 10 corn tortillas
• 1 cup shredded cheese (optional)
• 1/4 cup fresh cilantro, chopped
• Lime wedges

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Instructions

1. Remove stems and seeds from dried chiles and soak them in hot water until softened.
2. Blend softened chiles with garlic, onion, tomatoes, vinegar, and spices until smooth.
3. In a large pot, add chicken and pour in the blended sauce. Add chicken broth and bay leaves.
4. Simmer for 30-40 minutes until chicken is tender and cooked through.
5. Remove chicken, shred it, and return it to the pot to absorb flavor.
6. Heat a skillet over medium heat. Dip tortillas into the top layer of broth.
7. Place tortillas in skillet, add shredded chicken and cheese, fold, and cook until crispy on both sides.
8. Serve hot with cilantro, lime wedges, and a side of consommé for dipping.

Notes

• Add dried arbol chiles for extra heat.
• Use rotisserie chicken for a quicker version.
• Oaxaca or mozzarella cheese melts best.
• Cook tacos longer for extra crispiness.
• Store filling and broth separately for up to 3 days.
• Freeze leftover filling for up to 2 months.

Nutrition

• Serving Size: 2 tacos
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 4 g
• Protein: 32 g
• Cholesterol: 95 mg