Chicken Birria Tacos are tasty and packed with flavor! These treats are filled with tender, shredded chicken and spices, all wrapped in crispy tortillas. Yum!
Who can resist dipping tacos in a warm, zesty broth? It’s the perfect way to enjoy them—trust me, your taste buds will say “thank you!” 😋
I love making these tacos for gatherings; they’re always a hit! Just warm the tortillas, fill them up, and watch everyone enjoy the deliciousness.
Key Ingredients & Substitutions
Chicken: You can use either thighs or breasts for this recipe. I lean towards thighs for their tenderness and flavor, but breasts work well too. For a lighter option, consider using rotisserie chicken; it’s tasty and saves time.
Dried Chiles: Guajillo and ancho chiles add depth to the sauce. If you can’t find them, feel free to swap in other dried chiles like pasilla for a different taste. Adjust the amount based on your spice level preference!
Onions: The recipe calls for a quartered onion during cooking, but feel free to use any onion variety. Yellow onions are a good substitute, and if you like a milder flavor, try using green onions instead.
Cheese: Oaxaca cheese is traditional, but mozzarella or even shredded cheddar works nicely. If you’re dairy-free, you can skip the cheese altogether or use a plant-based alternative.
Cilantro: Fresh cilantro brightens the dish, but if you’re not a fan, parsley can be a good substitute. Some people prefer to leave it out altogether, and that’s okay too!
How Do I Get the Most Flavor from My Chiles?
Toasting the dried chiles is a key step for maximizing their flavor. This helps release the oils and deepens their taste. Here’s how to do it right:
- Use a dry skillet over medium heat. Make sure it’s hot, but not smoking.
- Toast each side for about a minute until fragrant. Stay close to avoid burning!
- Remove and let cool slightly before removing the seeds and stems.
This simple technique makes a big difference in your sauce, enhancing the overall flavor of your tacos!
How to Make Chicken Birria Tacos
Ingredients You’ll Need:
For the Chicken and Sauce:
- 3 pounds chicken (thighs or breasts)
- 4 dried guajillo chiles, seeds removed
- 3 dried ancho chiles, seeds removed
- 1 onion, quartered
- 4 cloves garlic
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon salt (adjust to taste)
- 4 cups chicken broth
For the Tacos:
- 10 corn tortillas
- 1 cup shredded cheese (like Oaxaca or mozzarella)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup white onion, finely chopped
- Lime wedges for serving
How Much Time Will You Need?
This delicious Chicken Birria Tacos recipe takes about 15 minutes to prepare and around 60 minutes to cook, totaling approximately 1 hour and 15 minutes. You’ll spend a little time toasting chiles and making the sauce, then cook everything together to create tender, flavorful chicken for your tacos. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Toast the Chiles:
Start by heating a dry skillet over medium heat. Add the guajillo and ancho chiles to the skillet and toast them for about 1 minute on each side until they smell fragrant. This helps release their flavor. Once done, remove them from the skillet and set them aside.
2. Char the Onion and Garlic:
In the same skillet, add the quartered onion and garlic cloves. Cook them until they’re lightly charred, which adds a great flavor to the sauce. This shouldn’t take too long, about 3-4 minutes!
3. Blend the Sauce:
Grab a blender and combine the toasted chiles, charred onion and garlic, bay leaves, oregano, cumin, salt, and 1 cup of chicken broth. Blend everything together until it’s nice and smooth. This is the base of your flavorful sauce!
4. Cook the Chicken:
Place your chicken in a large pot and pour the blended sauce over it. Add the remaining chicken broth to the pot. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for about 30-40 minutes until the chicken is fully cooked and tender. You’ll know it’s ready when it easily shreds with a fork!
5. Shred the Chicken:
Once the chicken is cooked, take it out of the pot and let it cool for a few minutes. Use two forks to shred the chicken into bite-sized pieces. This will make for yummy tacos!
6. Strain and Reserve the Broth:
Next, strain the broth to get rid of any leftover solids and keep the flavorful liquid. Set it aside for dipping your tacos later—trust me, it adds a wonderful touch!
7. Prepare the Tortillas:
Heat a griddle or a non-stick skillet over medium heat. Take each corn tortilla and dip it briefly in the reserved broth, so it becomes moist and flavorful. Then place the tortilla on the hot griddle.
8. Assemble the Tacos:
On one half of the tortilla, add a portion of the shredded chicken and sprinkle some cheese on top. Fold the tortilla over to create a taco shape, and cook it for about 2-3 minutes on each side, until it’s golden and crispy. Repeat this process with the remaining tortillas, chicken, and cheese.
9. Serve and Enjoy:
Once all the tacos are ready, serve them hot! Garnish with chopped cilantro and finely chopped white onion, and don’t forget lime wedges on the side. Enjoy dipping your tacos into the reserved broth for extra flavor!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts! Just keep in mind that they can be a bit drier than thighs, so be careful not to overcook them. Adjust the simmering time to around 20-30 minutes to ensure they remain juicy.
What If I Can’t Find Dried Chiles?
No worries! If you can’t find dried guajillo or ancho chiles, you can substitute with a combination of 1 tablespoon of red chili powder and 1 teaspoon of smoked paprika for similar flavors. Adjust to taste as needed.
How to Store Leftover Chicken Birria?
Store any leftover chicken and broth separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in the broth on the stove for a few minutes until heated through.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After blending the sauce, you can place everything (including the chicken) into a slow cooker and cook on low for 6-8 hours. This will ensure super tender chicken and rich flavors!
