Chicken Birria Tacos are a tasty treat you won’t want to miss! Tender chicken is cooked with delicious spices, then stuffed into soft tortillas and served with broth for dipping.
These tacos are like a warm hug on a plate! I love how easy they are to make and can’t resist adding some extra toppings like onions and cilantro. Perfect for taco night!
Ingredients & Substitutions
Chicken Thighs: I recommend boneless chicken thighs for their juiciness. If you’re looking for a leaner option, you can use boneless chicken breasts, but they might not be as tender.
Dried Chilies: Guajillo and ancho chilies bring deep flavor. If these aren’t available, you could substitute with chipotle for heat or even red pepper flakes for a simpler flavor.
Chicken Broth: Homemade broth is great if you have it! Otherwise, store-bought works just fine. Low-sodium options help control salt levels.
Fresh Cilantro: This adds brightness, but if you’re not a fan of cilantro, try parsley or omit it altogether!
Queso Fresco: This crumbly cheese is traditional, but feel free to use crumbled feta or even shredded cheese like Monterey Jack if you prefer something melty.
How Do I Toast Dried Chilies Without Burning Them?
Toasting dried chilies is a key step to enhance their flavor. Here’s how you can do it safely:
- Preheat a skillet on medium heat, ensuring it’s dry.
- Place the chilies in the skillet in a single layer. Keep a close eye on them!
- Toast for about 1-2 minutes until they smell fragrant. Move them around to prevent burning.
- Remove them from the skillet as soon as they’re done; if they turn dark, they might taste bitter.
This simple technique really elevates the flavor of your Chicken Birria Tacos!
How to Make Chicken Birria Tacos?
Ingredients You’ll Need:
For the Chicken Birria:
- 2 lbs boneless chicken thighs
- 3 cups chicken broth
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 tsp salt (adjust to taste)
- 1/4 cup fresh cilantro, chopped
For Serving:
- 8 corn tortillas
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 1/2 cup crumbled queso fresco (or cheese of your choice)
- Fresh lime wedges (for serving)
- Sliced jalapeños (for garnish)
- Additional birria broth (for dipping)
How Much Time Will You Need?
This Chicken Birria Tacos recipe takes about 15 minutes to prepare and about 40 minutes to cook. You’ll have delicious tacos ready in just under an hour—perfect for a cozy dinner!
Step-by-Step Instructions:
1. Toasting the Chilies:
Start by heating a dry skillet over medium heat. Add the dried guajillo and ancho chilies. Toast them for about 1-2 minutes, until they’re fragrant. Be careful not to burn them, as this can make them bitter. Once toasted, remove them from the skillet and set aside.
2. Blending the Sauce:
In a blender, combine the toasted chilies, quartered onion, minced garlic, apple cider vinegar, ground cumin, dried oregano, black pepper, and salt. Blend everything until you have a smooth sauce. This will give your tacos a rich flavor!
3. Cooking the Chicken:
In a large pot, place the boneless chicken thighs and pour the blended chili mixture over them. Add the chicken broth and stir everything together. Bring the pot to a boil, then reduce the heat to medium-low, cover, and let it simmer for about 30-40 minutes. The chicken should be tender and easy to shred with a fork when it’s done.
4. Shredding the Chicken:
Once the chicken is cooked, remove it from the pot and use two forks to shred it. Set the shredded chicken aside for later.
5. Preparing the Tacos:
For serving, heat a non-stick skillet over medium heat. Dip each corn tortilla lightly in the birria broth for flavor, then place it in the skillet. Cook the tortillas for about 1-2 minutes on one side until they start to get crispy. Flip the tortilla and add a portion of the shredded chicken, topped with diced tomatoes, onion, and fresh cilantro.
6. Browning the Tacos:
Fold the tortilla in half and let it brown on both sides until it’s crispy. Repeat this process with the remaining tortillas, filling each one with shredded chicken and toppings.
7. Serving the Tacos:
Serve your delicious Chicken Birria Tacos hot! Include lime wedges, sliced jalapeños as a garnish, and have a small bowl of birria broth on the side for dipping. Enjoy every bite!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless chicken breasts, but keep in mind that they can be drier than thighs. To prevent this, consider reducing the cooking time slightly and checking for doneness to avoid overcooking.
What If I Can’t Find Dried Guajillo or Ancho Chilies?
No worries! You can substitute with other dried chilies like pasilla or chipotle for a slightly different flavor. Just adjust the quantity according to your heat preference, as some chilies can be spicier than others.
How to Store Leftover Birria?
Store any leftover chicken birria and broth in airtight containersin the fridge for up to 4 days. For longer storage, freeze the birria (without the tortillas) for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Make the Taco Filling in Advance?
Absolutely! You can prepare the chicken filling a day ahead and store it in the fridge. Just reheat it gently on the stove or in the microwave before assembling your tacos for fresh, warm enjoyment.
