How Chicken Birria Tacos Became My Lazy-Day Obsession
The first time I tried making Chicken Birria Tacos, I somehow managed to cover half the kitchen in bright red sauce (the cat was not amused). But I kept at it—because honestly, no other taco has ever made me want to lick the pan. These tacos remind me of that one summer when my cousin brought over her now-famous birria recipe, and, well, we spent more time arguing about chile brands than actually cooking. Anyway, grab a plate, because if you’ve never dipped a crispy taco in a bowl of spicy broth, you’ve been missing out. And trust me, it’s much easier (and less messy) after the first go-around. Unless you let your cat help. Which I do not recommend.
Why You’ll Love This Chicken Birria Taco Recipe
I make this whenever I’ve got leftover chicken—or just want to feel fancy without spending hours in the kitchen. My family goes absolutely bonkers for these, especially when the weather turns a bit chilly. Maybe it’s the rich broth, or maybe it’s the way the tacos get all crispy and cheesy… I don’t know, but my brother once ate six in a row (and then promptly fell asleep on the couch). If you’ve ever felt like beef birria is just too much work (or just too beefy), this chicken version is the perfect fix. Oh, and I used to dread toasting dried chiles, but now I actually find it kind of relaxing… unless I burn them, in which case, open a window.
What You’ll Need (and a Few Cheeky Substitutions)
- 2 lbs chicken thighs (you can use breasts if that’s all you have—I’ve even used a rotisserie chicken when time got away from me)
- 4 dried guajillo chiles (ancho work too, and honestly, I’ve thrown in a pasilla or two if they’re lurking in the pantry)
- 2 dried ancho chiles
- 1 white onion, roughly chopped (red onion is fine—my grandmother swore by yellow, but I’m not that picky)
- 4 garlic cloves (or more; I’ve never measured garlic with a ruler)
- 1 cinnamon stick (or a big pinch of ground cinnamon if you can’t be bothered)
- 3 cloves (whole or ground, doesn’t really matter)
- 1 teaspoon dried oregano (Mexican oregano is best, but I’ve used the Italian stuff too—no one noticed)
- 1 teaspoon cumin (I sometimes go a little heavy here, just saying)
- 2 bay leaves
- 4 cups chicken broth (from a carton, or homemade, or even bouillon cubes in a pinch)
- 2 tablespoons apple cider vinegar (white vinegar works; I once used a squeeze of lime in desperation)
- Salt and black pepper to taste
- Corn tortillas (flour if you must, but corn is classic)
- Shredded mozzarella or Oaxaca cheese (honestly, use whatever cheese melts nicely—I’ve even used cheddar when out of everything else)
- Fresh cilantro, chopped (for serving)
- Diced white onion (for serving, but it’s optional if you can’t be fussed)
- Lime wedges (for serving)
Alright, Here’s How You Actually Make Chicken Birria Tacos
- Prep the dried chiles: Rip off the stems and shake out most of the seeds (unless you want things really spicy). Toast them in a dry pan for a minute or so—just until they puff up and get fragrant. Don’t walk away here, they burn fast! If they smell a bit smoky, that’s perfect. If they smell like burnt popcorn, start over. (Trust me, I’ve been there.)
- Soak the chiles: Toss your toasted chiles into a bowl and pour over some hot water. Let them soak for about 20 minutes, or until they’re soft. I usually use this time to chop the onion and garlic, or make a cup of coffee; priorities, right?
- Blend the sauce: Into a blender goes the softened chiles (drained), onion, garlic, cinnamon stick, cloves, oregano, and cumin. Pour in about a cup of chicken broth to help it blend. Blitz until smooth-ish. (If your blender’s ancient like mine, maybe blend in batches. Or just give it a good shake. Whatever works.)
- Braise the chicken: In a big pot or Dutch oven, heat a splash of oil. Sear your chicken on both sides—just until it’s got a little color, nothing fancy. Pour over your chile sauce, the rest of the chicken broth, apple cider vinegar, bay leaves, and a good pinch of salt and pepper. Bring it to a simmer, slap a lid on, and let it bubble away for about 45 minutes. This is usually when I sneak a taste (or two). If it looks weird at this stage, don’t worry—it always does.
- Shred and strain: Pull out the chicken and shred it with two forks (or your hands if you’re in a hurry). Strain the broth if you want it super smooth, but honestly, I usually don’t bother. Return the chicken to the pot and stir it around so it soaks up all that saucy goodness.
- Make the tacos: Dip a tortilla in the birria broth, then slap it on a hot skillet. Sprinkle generously with cheese, add some of the chicken, and fold it over. Cook until crispy and the cheese is melty. Flip it if you’re brave. Repeat until you run out or get hungry and eat them straight from the pan. (I won’t judge.)
- Serve: Dunk your tacos in a little bowl of the birria broth, top with cilantro, onion, and a good squeeze of lime. Try not to eat them all before anyone else gets to the table. Or, you know, do.
Some Real-Life Notes (I Learned the Hard Way)
- If the sauce tastes bitter, it probably means the chiles toasted too long. I just add a bit of sugar or more vinegar and call it a day.
- I used to think you had to strain the broth every time—actually, I find it works better if you leave it a little rustic. More flavor, less fuss.
- Don’t panic if the tortillas stick the first time. Mine always do. Just peel them off and pretend they’re “rustic.”
I’ve Tried These Variations…
- I once used leftover turkey after Thanksgiving. It was… interesting. Not bad, but kind of weird with all the herbs. I probably wouldn’t do that again.
- I’ve swapped out mozzarella for Monterey Jack—actually worked great.
- I tried making a vegetarian version with jackfruit. It was fine but missing that rich, meaty kick. Maybe I just like chicken too much.
Do You Really Need Special Equipment?
Look, a blender makes your life easier, but I’ve mashed everything with a potato masher and a bit of elbow grease before. A cast-iron skillet gets the tacos super crispy, but a regular nonstick pan works. If you don’t have a strainer, just fish out the bay leaves before serving. No big deal. Oh, and I once made these in a slow cooker—turned out surprisingly well, just took forever.
How to Store These (If They Last That Long)
Technically, you can store the birria chicken and broth in the fridge for up to 3 days. But honestly, in my house they never last more than a day! If you do have leftovers, keep the chicken and broth separate, then reheat and make fresh tacos so they stay crispy. You can also freeze the chicken and broth for a month or so (though I’ve never actually had any left to freeze).
Serving: How I Like ‘Em
I love piling the tacos on a platter with heaps of cilantro, diced onion, and loads of lime wedges. My family likes to dunk them in the broth like a French dip (I usually spill at least once). If you’re feeling fancy, serve with Mexican rice or red rice. Or, honestly, just eat them hot out of the pan with a cold drink. My cousin always insists on extra hot sauce—your call.
Lessons From My (Many) Mistakes
- I once tried rushing the simmering step and regretted it because the chicken was tough as old boots. Give it time—low and slow is better.
- Don’t overstuff the tacos, or you’ll end up chasing bits of chicken across the kitchen. Less is more.
- And (this is important) let the tortillas get crispy before flipping. Patience is not my strong suit but it pays off here.
Actual Questions People Have Asked Me
Q: Can I make this with beef instead of chicken?
Sure thing! You’ll need to cook it longer, though—beef takes its sweet time getting tender. Here’s a fantastic beef birria recipe from Serious Eats if you wanna go all out.
Q: Are the tacos spicy?
Not crazy spicy, unless you leave in all the chile seeds or add extra hot ones. I’d say mild to medium—my kiddo eats them just fine. (But my uncle sweats just thinking about them.)
Q: Do I have to use so many different chiles?
Actually, you can stick to just one kind if that’s what you’ve got. The flavor is a bit simpler, but still lovely. It took me ages to stop worrying about getting the “right” chiles every time. Just use what you’ve got, mate.
Q: What if my tortillas fall apart?
Warm them up first! And don’t soak them too long in the broth. On second thought, sometimes using slightly thicker corn tortillas helps. Or just eat them anyway—they taste great, even if they look a mess.
Q: Any shortcuts?
Rotisserie chicken saves a ton of time (and dishes). And if I’m really feeling lazy, I’ll use store-bought birria sauce like the one from Sabor Latino. Not quite the same, but still delicious.
And there you go—my not-so-secret, slightly chaotic Chicken Birria Tacos guide. If you make them, let me know how it turns out (unless it’s a disaster, then just blame the cat).
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 medium onion, quartered
- 4 cloves garlic
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 tbsp apple cider vinegar
- 12 corn tortillas
- 1 cup shredded mozzarella or Oaxaca cheese
- Salt and pepper to taste
- Chopped cilantro and diced onion, for garnish
Instructions
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1In a saucepan, toast the guajillo and ancho chiles over medium heat until fragrant, about 2 minutes. Add to a blender with onion, garlic, cumin, oregano, cinnamon, vinegar, and 1 cup chicken broth. Blend until smooth.
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2Season chicken thighs with salt and pepper. Place in a large pot and pour the blended sauce over the chicken. Add remaining chicken broth.
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3Bring to a simmer over medium heat, cover, and cook for 1.5 hours or until chicken is tender and easily shredded.
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4Remove chicken from the pot, shred with two forks, and return to the sauce. Mix well to coat.
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5Heat a skillet over medium heat. Dip each tortilla in the birria broth, then place on the skillet. Sprinkle with cheese, add shredded chicken, and fold. Cook until crispy and cheese is melted.
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6Serve tacos hot, garnished with chopped cilantro and diced onion. Serve with extra birria broth for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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