Last Updated on July 17, 2023
Chicken birria tacos are a popular dish in Mexican cuisine, made with tender chicken pieces cooked in a spicy broth and served on top of tacos. The warm spices and smoky flavors make it an incredibly flavorful and comforting dish that’s perfect for any time of day.
In this post, we’ll take you through the step-by-step process of making chicken birria tacos and provide tips on how to make them the best.
Moreover, we provide nutritional information and what to serve with chicken birria tacos. So, keep reading!
What are Chicken birria tacos?
Chicken birria tacos are a Mexican dish made with succulent pieces of chicken cooked in a flavorful, slightly spicy broth. The chicken is then served on top of tortillas and topped with diced onion, cilantro, and a squeeze of fresh lime juice. You can serve chicken birria tacos as a main meal or an appetizer depending on your preference.
What does it taste like?
Chicken birria tacos are bursting with flavor. The chicken is cooked in a flavorful broth made with chipotle, guajillo, and ancho chilies, giving it a subtle smoky flavor. The tacos are then topped with diced onion, cilantro, and a squeeze of lime juice for added acidity.
How did I first get introduced to the Chicken birria tacos?
I first got introduced to chicken birria tacos when I was visiting Mexico. The flavors were so unique and comforting that they quickly became a favorite dish of mine. After returning home, I experimented with different recipes until I found the perfect combination of ingredients to recreate the same flavor.
How to make Chicken birria tacos?
Making Chicken birria tacos is a simple and easy process. The ingredient list may seem daunting at first, but there are many shortcuts that can help you make them quickly and easily. Here’s how to do it:
Ingredients
For the chicken birria:
- 1 dried chipotle chili, stem and seeds removed
- 2 cups chicken broth
- 1 cup water, just boiled
- 1 tablespoon oil
- 1 dried ancho chili, stem and seeds removed
- 2 dried guajillo chilies, stems, and seeds removed
- 1 medium onion, diced
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1 (14.5 ounces) can of tomatoes
- 3 pounds chicken thighs/drumsticks/legs
- 1 tablespoon oil
- 4 cloves garlic, chopped
- 2 teaspoons oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
For the tacos:
- 1 1/2 cups Monterey jack cheese, shredded
- 12 small corn tortillas
- 1/4 cup onion, diced
- 1 lime, sliced
- 2 tablespoons cilantro, chopped
Directions
Step 1
In a large bowl, add 1 cup of boiling water and the dried chipotle chili pepper. Let it sit for 20 minutes or until soft and mushy.
Step 2
Heat oil over medium heat in a large skillet or pot. Add onion, garlic, cumin, oregano, bay leaves, paprika, coriander, black pepper, cinnamon, and cloves. Cook for 4-5 minutes or until the onions are softened.
Step 3
Add chicken pieces to the pot and add chicken broth and tomatoes (with their juices). Bring to a boil then reduce heat to low and let it simmer, covered, for 30 minutes.
Step 4
Uncover the pot and add the softened chipotle chili pepper and its soaking liquid to the pot. Simmer for another 15 minutes or until chicken is cooked through.
Step 5
Remove bay leaves, then season with salt and pepper to taste. Add apple cider vinegar, stir to combine. Cook for a few minutes more until most of the liquid has evaporated.
Step 6
For the tacos, preheat oven to 350°F (176°C). Place tortillas on a baking sheet and top each with 1-2 tablespoons of chicken birria. Sprinkle cheese over each taco and bake for 10 minutes or until cheese is melted and bubbly.
Step 7
Top each taco with diced onion and cilantro. Squeeze some fresh lime juice over each taco.
Tips
• You can also make this recipe in the slow cooker/crock pot for an even easier version. Add all of the ingredients except for the tortillas and cheese to the slow cooker, cook on low for 4-6 hours. Then add the cheese and tortillas and bake as instructed above.
• If you don’t like spice, feel free to reduce or omit the chili peppers. You can also substitute with milder chili peppers (like jalapenos or bell peppers) if desired.
• The longer you simmer the birria, the more flavorful it will become.
Equipment
- Large pan
- Large bowl
- Oven
Ingredients
For the chicken birria:
- 1 dried chipotle chili, stem and seeds removed
- 2 cups chicken broth
- 1 cup water, just boiled
- 1 tablespoon oil
- 1 dried ancho chili, stem and seeds removed
- 2 dried guajillo chilies, stems, and seeds removed
- 1 medium onion, diced
- 1 medium onion, diced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1 (14.5 ounces) can of tomatoes
- 3 pounds chicken thighs/drumsticks/legs
- 1 tablespoon oil
- 4 cloves garlic, chopped
- 4 cloves garlic, chopped
- 2 teaspoons ground cumin
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
For the tacos:
- 1 1/2 cups Monterey jack cheese, shredded
- 12 small corn tortillas
- 1/4 cup onion, diced
- 1 lime, sliced
- 2 tablespoons cilantro, chopped
Instructions
- In a large bowl, add 1 cup of boiling water and the dried chipotle chili pepper. Let it sit for 20 minutes or until soft and mushy.
- Heat oil over medium heat in a large skillet or pot. Add onion, garlic, cumin, oregano, bay leaves, paprika, coriander, black pepper, cinnamon, and cloves. Cook for 4-5 minutes or until the onions are softened.
- Add chicken pieces to the pot and add chicken broth and tomatoes (with their juices). Bring to a boil then reduce heat to low and let it simmer, covered, for 30 minutes.
- Uncover the pot and add the softened chipotle chili pepper and its soaking liquid to the pot. Simmer for another 15 minutes or until chicken is cooked through.
- Remove bay leaves, then season with salt and pepper to taste. Add apple cider vinegar, stir to combine. Cook for a few minutes more until most of the liquid has evaporated.
- For the tacos, preheat oven to 350°F (176°C). Place tortillas on a baking sheet and top each with 1-2 tablespoons of chicken birria. Sprinkle cheese over each taco and bake for 10 minutes or until cheese is melted and bubbly.
- Top each taco with diced onion and cilantro. Squeeze some fresh lime juice over each taco.
Video
Notes
Nutrition
Nutrition Information
One serving of chicken birria tacos (2 tacos) contains approximately:
- Calories: 354 kcal,
- Fat: 16 g,
- Carbohydrates: 24 g,
- Protein: 21 g.
What to serve with Chicken birria tacos?
These tacos go great with a variety of sides, such as Mexican-style rice, refried beans, shredded lettuce and tomato salad, guacamole or salsa. It’s also delicious served with some freshly made chips and salsa!
How to store leftover Chicken birria tacos?
You can store leftover chicken birria in the refrigerator for up to 4 days. To reheat, simply place tacos in a preheated 350°F (176°C) oven until warmed through. Alternatively, they can also be reheated in the microwave.
Can pregnant women eat this?
Yes, pregnant women can eat chicken birria tacos. However, it’s always important to check with your doctor before eating any new food while pregnant. Additionally, the spices used in this recipe may cause heartburn or other digestive issues for some individuals.
FAQs
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the chicken with your favorite plant-based proteins such as tofu or tempeh. You may also need to use a non-dairy cheese if desired.
What kind of spice blend should I use?
You can use any type of Mexican-style spice blend you like. We recommend using a blend that contains cumin, oregano, paprika, coriander, black pepper, cinnamon and cloves for the best flavor.
Can I eat these tacos cold?
Yes, these tacos can be eaten cold if desired. They will still be delicious! However, we recommend heating them up for the best flavor and texture.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free tortillas. You can also serve the chicken birria filling in a lettuce wrap or over a bed of greens for a gluten-free option.
Wrapping Up
Thanks for reading this guide on chicken birria tacos recipe. I hope you’ve found this guide helpful and informative. To sum up, I want to say that chicken birria tacos are a delicious and simple Mexican-inspired dish.
They can be made in the oven, slow cooker or even on the stovetop. They’re great for a quick and easy weeknight dinner, or a fun weekend lunch. Serve these tacos with your favorite sides like Mexican-style rice, refried beans, guacamole and salsa.
Please share this guide with your friends and family so that they can also enjoy this delicious recipe.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
