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Chicken Birria Tacos Recipe

Chicken Birria Tacos Recipe

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.
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Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Course: Appetizer
Cuisine: American
Keyword: Chicken Birria Tacos, Chicken Birria Tacos Recipe
Servings: 4 people
Calories: 354kcal
Author: Rebecca Novak

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

• 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.

Nutrition

Calories: 354kcal
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