Chicken Birria Tacos Recipe You’ll Want to Make Every Week

Name: Chicken Birria Tacos Recipe You’ll Want to Make Every Week
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 lbs chicken thighs (boneless, skinless); 3 guajillo chilies (stems and seeds removed); 2 ancho chilies (optional, for deeper flavor); 4 garlic cloves (peeled); 1 large onion (white or yellow, quartered); 2 Roma tomatoes (roasted); 2 tbsp apple cider vinegar; 2 bay leaves; 2 cups chicken broth (low-sodium preferred); 1 tsp Mexican oregano; 1 tsp ground cumin; 12 corn tortillas; 1 cup Oaxaca cheese (or mozzarella, shredded); ½ cup chopped cilantro (for garnish); ½ cup diced onion (for garnish); Salt (to taste); Oil (for searing and frying)

If you’ve ever craved a taco that’s juicy, cheesy, crispy, and dunked in a smoky red broth, then you’re about to fall in love. This chicken birria tacos recipe takes everything you adore about traditional birria and makes it faster, lighter, and incredibly easy to prepare at home. Although beef and goat birria have ruled food trucks and restaurants for years, this chicken version delivers all the bold flavors you expect—without the hours of waiting.

To be sure, the heart of birria lies in its rich, red sauce. Consequently, this recipe guides you through building deep flavor from simple pantry ingredients. Along the way, you’ll get tips on how to prep like a pro, avoid rookie mistakes, and serve tacos that get devoured in minutes. Moreover, we’ve made sure to include clear instructions, a handy ingredient chart, and mouthwatering imagery to keep you inspired.

Whether it’s your first time cooking with dried chilies or you’re a seasoned taco fanatic, this detailed recipe will teach you everything you need to know. Surprisingly, switching to chicken doesn’t just save time—it adds a juicy tenderness that balances beautifully with the smoky heat of birria sauce. All in all, these tacos are built to impress, but simple enough to make on a weeknight.

Essential Ingredients for the Best Chicken Birria Tacos Recipe

Before diving into the cooking process, it’s crucial to gather the right ingredients. To illustrate, this dish thrives on layering flavors—from spicy chilies to sweet roasted tomatoes. Each component contributes to the final experience. Therefore, buying high-quality ingredients makes a big difference. Specifically, go for fresh garlic, good-quality dried chilies, and corn tortillas that hold up during frying.

Comprehensive Ingredient Table

Ingredient	Amount	Notes
Chicken thighs	2 lbs	Boneless, skinless for best results
Guajillo chilies	3	Mild, smoky heat
Ancho chilies	2	Optional, but adds earthy depth
Garlic cloves	4	Peeled, fresh garlic
Onion	1 large	White or yellow; quartered
Roma tomatoes	2	Roasted for added umami
Apple cider vinegar	2 tbsp	Adds a balanced tang
Bay leaves	2	Used during braising
Chicken broth	2 cups	Low-sodium preferred
Mexican oregano	1 tsp	Traditional herb
Ground cumin	1 tsp	Earthy spice
Corn tortillas	12	Use fresh if possible
Oaxaca cheese	1 cup	Melts smoothly; mozzarella is fine too
Chopped cilantro	½ cup	Garnish for freshness
Diced onion	½ cup	Used as topping

For example, guajillo chilies add a mild heat that doesn’t overpower the dish, while ancho chilies contribute a slight sweetness. Because each chili has its own personality, combining both gives the sauce a balanced profile. As a result, the sauce becomes more than just a cooking liquid—it transforms into the flavorful core of the entire dish.

Step-by-Step Guide to Making Chicken Birria Tacos

Once your ingredients are ready, it’s time to build flavor step by step. Admittedly, birria looks complex at first glance. However, when broken down into manageable parts, it becomes simple and satisfying. Below, you’ll find each stage clearly explained, so there’s no guesswork involved.

1. Prepare the Birria Sauce

First, heat a dry skillet over medium and toast the guajillo and ancho chilies for 30 seconds on each side. This unlocks their oils and boosts aroma. Then, soak the toasted chilies in hot water for 15–20 minutes until soft. Afterward, drain the chilies and transfer them to a blender.

Next, add roasted tomatoes, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, and ½ cup of chicken broth. Blend everything until smooth. If the mixture looks thick, feel free to add more broth to loosen it. Once blended, strain the sauce through a mesh sieve. Although this step is optional, it makes the sauce velvety and prevents gritty textures.

Meanwhile, keep the rest of the chicken broth warm. You’ll add it later when braising the meat. As I have said, birria is all about building flavor in layers—so don’t skip these early steps.

2. Brown and Braise the Chicken

Now, heat a large Dutch oven or heavy pot with a splash of oil. Then, season the chicken thighs with salt and sear them until golden brown on both sides—about 3–4 minutes per side. This step locks in flavor and builds fond (the tasty brown bits at the bottom of the pan).

After that, pour in the strained birria sauce and remaining chicken broth. Add bay leaves and bring the mixture to a gentle simmer. Cover the pot and reduce the heat. Let the chicken braise for about 45 minutes. Stir occasionally to keep the bottom from scorching. Eventually, the chicken will become fork-tender and incredibly flavorful.

Furthermore, this stage mirrors how deep flavor develops in other slow-cooked Mexican dishes. For example, this layering technique also applies when making elotes or street corn, where roasted corn builds flavor before being smothered in crema and chili powder.

3. Shred and Assemble the Tacos

Once the chicken is fully cooked, transfer it to a large bowl and shred with two forks. Then, return the shredded meat to the pot to soak up more of the sauce. Meanwhile, heat a skillet over medium heat and add a small amount of oil. Dip a corn tortilla into the top layer of the sauce so it gets coated in flavor.

Place the tortilla on the skillet and sprinkle with shredded cheese. Then, add a generous scoop of chicken and fold the tortilla in half. Cook for 2–3 minutes per side, or until golden and crisp. Repeat with the remaining tortillas, adding oil as needed.

Finally, top each taco with diced onion and fresh cilantro. Serve hot with a bowl of consomé on the side for dipping. To clarify, consomé is the leftover birria sauce and broth—it’s liquid gold. As a result, each bite becomes even more satisfying.

Why Chicken Is a Smart Swap for Traditional Birria

To begin with, chicken offers speed. Unlike beef or goat, which can take up to four hours to braise, chicken thighs become tender in less than an hour. Therefore, this chicken birria tacos recipe is perfect for weeknight meals without compromising on flavor.

Additionally, chicken is more affordable and easier to find. So, it makes birria more accessible to home cooks who might not want to track down specialty meats. Although traditional birria is delicious, not everyone has the time or resources for such a long process. Hence, chicken is the perfect compromise.

Also, using chicken doesn’t mean sacrificing richness. On the contrary, when cooked with the right spices and chilies, chicken can be just as satisfying. Most importantly, it soaks up the sauce beautifully—every bite becomes infused with smoky, spicy goodness. For the most part, your guests won’t even notice it’s not beef.

Another key point is that chicken is versatile. For instance, you can double the batch and use leftovers in burritos, quesadillas, or rice bowls. Altogether, it’s a practical and flavorful twist on a beloved classic.

If you’re craving more flaky, cheesy comfort after trying this chicken birria tacos recipe, you’ll absolutely love exploring another savory favorite—this golden, buttery chicken and cheese jalousie.

Pro Tips and Delicious Variations for Chicken Birria Tacos

After learning the base of this flavorful dish in Part 1, it’s time to take your chicken birria tacos recipe to the next level. Therefore, these pro tips and variations will help you avoid common pitfalls while also enhancing texture, taste, and creativity. Above all, the goal is to make this recipe your own—whether you’re cooking for a quiet dinner or feeding a hungry crowd.

As a matter of fact, achieving that perfect bite—crispy outside, juicy inside, cheese melting perfectly—isn’t complicated once you follow a few key techniques. Consequently, these practical tips and twists will keep the process easy and fun, even if you’re not a seasoned cook.

Chef-Tested Tips for Success

Additionally, always shred the chicken while it’s still warm, as it falls apart more easily and absorbs more sauce.
Moreover, toast your chilies gently—just until they darken slightly—so they release their flavor without becoming bitter.
Before assembling tacos, let your sauce sit for 10–15 minutes. Accordingly, this allows the flavors to blend and deepen naturally.
Meanwhile, always wipe down your skillet between batches to avoid burning residue that could ruin the taco’s crisp finish.

Because mastering the texture is half the fun, these subtle adjustments can drastically improve your results. Furthermore, they save time during cleanup and ensure consistency from taco to taco.

Creative Recipe Variations Worth Trying

Although this version stays true to its birria roots, adding a twist keeps things exciting. For instance, swap chicken for turkey thighs if you want a leaner option, or use smoked paprika in the sauce for extra warmth. In like manner, adding fire-roasted corn kernels to the tacos brings out sweetness that balances the spice.

For cheese lovers, try doubling the cheese to make quesabirria tacos, where the cheese caramelizes at the edges for an irresistible crunch. Additionally, folding in sautéed mushrooms or spinach offers a nutrient-packed fusion that’s still big on flavor.

If you’re interested in other Mexican-inspired flavor experiments, you might love exploring the layered spice of dishes like street corn. In a similar fashion, both recipes rely on char, cheese, and punchy spices to make something simple feel gourmet.

How to Store, Freeze, and Reheat Chicken Birria Tacos

Because batch cooking makes life easier, you’ll want to know how to store and reheat leftovers like a pro. Thankfully, this chicken birria tacos recipe holds up beautifully in the fridge and freezer, especially when stored with care. Therefore, you can enjoy these tacos fresh—and later, with the same delicious texture and taste.

Proper Storage Tips

After cooking, let your tacos cool completely before storing. Otherwise, trapped steam may make them soggy. Preferably, store the shredded chicken and sauce separately from tortillas. This way, you can reassemble fresh tacos when reheating, avoiding rubbery or limp shells.

Additionally, keep sauce in a glass jar or airtight container in the fridge for up to five days. It also works as a flavorful soup base or marinade for other dishes. Meanwhile, tortillas should be stored in a zip-top bag with a paper towel to absorb moisture.

How to Freeze and Reheat Without Losing Quality

To freeze, combine shredded chicken with a ladle of consomé and store it in freezer-safe containers. In order to prevent freezer burn, push out as much air as possible before sealing. Frozen birria chicken lasts for up to 3 months and remains flavorful when reheated gently.

When ready to serve, defrost overnight in the fridge or use the defrost setting on your microwave. Then, reheat chicken in a skillet and toast tortillas separately. If you’ve already assembled tacos, you can crisp them again in a skillet or toaster oven for 5–7 minutes.

Although the microwave works in a pinch, it often sacrifices texture. For best results, use a pan or air fryer. As shown above, retaining that crispy finish makes the eating experience more enjoyable.

FAQs: Everything You Need to Know About Chicken Birria Tacos

What is the sauce made of for birria tacos?

As noted earlier, birria sauce—or consomé—is a rich, deep red blend of dried chilies, garlic, onion, tomato, spices, and broth. Specifically, guajillo and ancho chilies provide smoky sweetness. Meanwhile, vinegar adds brightness, and cumin offers earthy balance. Altogether, the blend creates a sauce that’s good enough to drink.

What ingredients do I need for birria tacos?

Undeniably, the essentials include boneless chicken thighs, guajillo and ancho chilies, garlic, onion, tomatoes, broth, and spices like oregano and cumin. Additionally, you’ll need tortillas, melty cheese, cilantro, and onion for garnish. Because these items are pantry-friendly, you likely already have most on hand.

How to reheat chicken birria tacos?

To restore crispness, use a dry skillet or toaster oven. Also, an air fryer works wonders for reheating pre-assembled tacos. However, avoid microwaving, as it softens the tortillas. For best results, reheat filling and shells separately, then assemble before serving.

Can I make the birria sauce in advance?

Definitely! Preparing the sauce ahead of time is a smart move. Consequently, you’ll reduce cooking stress and ensure better flavor. Store it in the fridge for 3–4 days or freeze in portions for future meals. After that, simply reheat and combine with chicken when needed.

Are birria tacos traditionally made with chicken?

Originally, birria comes from Jalisco, Mexico, and was made with goat. Over time, beef became more common. While chicken isn’t traditional, it’s now embraced for its convenience and faster cook time. Additionally, it’s easier to digest and cheaper to buy, making it ideal for home cooks.

Can I bake the tacos instead of frying them?

Yes, you can! Place dipped, assembled tacos on a baking sheet and bake at 400°F for about 10 minutes, flipping halfway. Although this method lacks the same crispiness as frying, it reduces oil and cleanup. Still, many find the baked version satisfying and practical.

What’s the difference between birria tacos and quesabirria tacos?

Quesabirria tacos feature more cheese, often added on both sides of the tortilla for a stretchy, golden finish. Because the cheese caramelizes during frying, it adds a richer texture. Conversely, standard birria tacos may use less cheese or none at all, focusing on meat and broth.

What sides pair well with chicken birria tacos?

Great pairings include lime wedges, pickled red onions, guacamole, and Mexican rice. Also, consider spicy black beans or roasted corn salad. As a bonus, sweet drinks like horchata balance the taco’s heat beautifully.

Conclusion

In conclusion, this chicken birria tacos recipe proves that comfort food can also be bold, rich, and deeply satisfying. Although the dish draws from traditional roots, its modern chicken twist keeps prep manageable without losing the heart of what makes birria special. By mastering the sauce, nailing the assembly, and embracing your own tweaks, you’ll serve up a meal that’s guaranteed to impress.

So whether you’re looking for your next taco night idea or just craving something soulful and spicy, this recipe delivers. With easy storage, customizable fillings, and endless topping options, it’s the kind of recipe that becomes a family favorite. As long as you dip, crisp, and serve with love, you’re on your way to birria greatness.

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