How to Make a Chicken Birria Tacos Tips & Tricks Taste Amazing
There’s something almost magical about gathering family and friends around the table, plates stacked high, laughter echoing through the room. The first time I made chicken birria tacos, it wasn’t just about food it was about connection. That deep, rich, slightly spicy flavor hit differently, and believe it or not, I still remember the look on everyone’s faces when they took that first bite. Pure joy.
Why You’ll Love This Recipe
- Deep, bold flavors that make your taste buds dance smoky, savory, and perfectly balanced.
- Juicy chicken simmered in rich birria broth tender in every sense of the word.
- Crispy yet soft tortillas that hold everything together beautifully.
- A faster, lighter version of the traditional beef birria without losing the soul of the dish.
Table of Contents
Ingredients List
Main Ingredients:
- Chicken thighs (bone-in or boneless) – 2 lbs. Tender, flavorful, and perfect for soaking up all that birria goodness.
- Guajillo chiles – 6 dried pods. Mildly spicy, earthy, and essential for that authentic red color.
- Ancho chiles – 2 dried pods. Sweet, smoky, and the secret behind that deep flavor.
- Garlic cloves – 4 because garlic is never optional.
- White onion – 1 roughly chopped.
- Roma tomatoes – 2 for a subtle sweetness.
- Apple cider vinegar – 2 tablespoons, to brighten things up.
- Chicken broth – 3 cups, preferably low-sodium.
- Bay leaves – 2.
- Cumin, oregano, smoked paprika, and a hint of cinnamon – trust me, the mix is divine.
For the Tacos:
- Corn tortillas – 12, small-sized.
- Shredded cheese – Oaxaca, mozzarella, or Monterey Jack work great.
- Fresh cilantro, chopped onions, and lime wedges – garnish goals.
What is chicken birria tacos
Chicken birria tacos are tender, juicy tacos filled with shredded chicken simmered in a rich, spiced chile broth, then crisped on a skillet and served with flavorful consommé for dipping. Honestly, they’re comfort food at its best messy, satisfying, and full of bold flavor. One bite, and you’ll know why everyone’s obsessed.
Timing
- Prep time: 20 minutes.
- Cooking time: 70 minutes.
- Total: 90 minutes
How to Make chicken birria tacos
Step 1: Prep the Chiles
Remove the stems and seeds from the dried chiles. Toast them lightly in a dry skillet just 20 seconds per side. (Don’t burn them, trust me, it gets bitter fast.) Then soak them in hot water for 15 minutes until soft.
Step 2: Blend the Sauce
Add the softened chiles, garlic, onion, tomatoes, vinegar, and spices to a blender. Pour in about a cup of broth and blend until smooth. The color? Deep red absolutely stunning.
Step 3: Simmer the Chicken
In your Dutch oven, heat a tablespoon of oil. Pour in the sauce, let it sizzle for a minute, and then add the remaining broth. Drop in the bay leaves and the chicken. Cover and simmer for about 45 minutes until the chicken practically falls apart.
Step 4: Shred the Chicken
Once the chicken is tender, take it out and shred it with two forks. Put it back into the sauce to soak up every last bit of that birria flavor.
Step 5: Crisp and Build the Tacos
Heat a skillet over medium heat. Dip a tortilla into the top layer of the birria broth (that’s where the good oils are). Place it on the skillet, sprinkle cheese, add shredded chicken, fold, and crisp both sides until golden.
Step 6: Serve with Style
Serve with a small bowl of consommé (the birria broth) on the side for dipping. Garnish with cilantro, chopped onion, and a squeeze of lime.
Professional Cooking Tips
- Always toast your chiles — it wakes up the flavor instantly.
- Don’t rush the simmering stage; that’s where the magic happens.
- Use bone-in chicken for a richer broth, though boneless works if you prefer.
- Keep tortillas warm and soft under a clean towel before frying.
- Make extra consommé — it disappears faster than you think.
How to Serve chicken birria tacos
There’s no rulebook for serving chicken birria tacos. Here are some crowd-pleasing ideas:
- With sides: Mexican rice, refried beans, or grilled street corn.
- Party style: Set up a taco bar with toppings like avocado slices, pickled jalapeños, and salsa verde.
- Next-day magic: Shred leftovers into quesadillas or throw them over nachos.
- Family twist: Serve with homemade guacamole and a cold drink you’ll thank yourself later.
To be honest with you, nothing beats dipping those crispy tacos into the broth. It’s messy, yes, but that’s half the fun.
How to Store and Reheat
To store chicken birria tacos, keep the meat and consommé separately in airtight containers. Refrigerate for up to 4 days or freeze for 2 months. When reheating, warm the consommé on the stove until hot. Reheat tortillas in a skillet, then dip them in the broth and crisp again for that fresh-made texture. Briefly, this keeps your chicken birria tacos juicy, flavorful, and perfectly crunchy.
More Great tacos Recipes
- Gringo Tacos How to Get That Perfect Crunch Every Time
- Tacos de Lengua recipe
- Chicken Taco Soup : Best Tips for a Quick Dinner
- How to Make Beef Quesadillas Recipe: A Simple Step-by-Step Guide
- Incredible Chicken Birria Tacos
Nutritional Information
(per serving, roughly two tacos):
- Calories: 420
- Protein: 35g
- Carbs: 28g
- Fat: 18g
- Fiber: 4g
- Sodium: 680mg
- Sugar: 2g
How to Make a Chicken Birria Tacos Tips & Tricks Taste Amazing
Ingredients
- Chicken thighs bone-in or boneless
- Guajillo chiles
- Ancho chiles
- Garlic cloves
- White onion
- Roma tomatoes
- Apple cider vinegar
- Chicken broth
- Bay leaves – 2.
- Cumin oregano, smoked paprika, and a hint of cinnamon
- Corn tortillas
- Shredded cheese
- Fresh cilantro chopped onions, and lime wedges
Instructions
Step 1: Prep the Chiles
- Remove the stems and seeds from the dried chiles. Toast them lightly in a dry skillet just 20 seconds per side.
Step 2: Blend the Sauce
- Add the softened chiles, garlic, onion, tomatoes, vinegar, and spices to a blender. Pour in about a cup of broth and blend until smooth.
Step 3: Simmer the Chicken
- In your Dutch oven, heat a tablespoon of oil. Pour in the sauce, let it sizzle for a minute, and then add the remaining broth. Drop in the bay leaves and the chicken.
Step 4: Shred the Chicken
- Once the chicken is tender, take it out and shred it with two forks. Put it back into the sauce to soak up every last bit of that birria flavor.
Step 5: Crisp and Build the Tacos
- Heat a skillet over medium heat. Dip a tortilla into the top layer of the birria broth (that’s where the good oils are). Place it on the skillet, sprinkle cheese, add shredded chicken,
- Step 6: Serve with Style
- Serve with a small bowl of consommé (the birria broth) on the side for dipping. Garnish with cilantro, chopped onion, and a squeeze of lime.
Notes
Nutritional Information
- Calories: 420
- Protein: 35g
- Carbs: 28g
- Fat: 18g
- Fiber: 4g
- Sodium: 680mg
- Sugar: 2g
FAQs
What are chicken birria tacos?
They’re a lighter spin on traditional birria tacos made with tender chicken instead of beef, cooked in a rich chile-based broth and served with crispy tortillas and dipping consommé.
Is birria traditionally made with chicken?
Traditionally, no — it’s made with goat or beef. But the chicken version has become a fan favorite for its quicker cook time and softer flavor profile.
How do you make chicken birria tacos?
Simmer chicken in a flavorful birria sauce made from dried chiles, tomatoes, and spices. Shred, dip tortillas in the broth, fill, crisp, and serve with consommé for dipping.
Are chicken birria tacos spicy?
Mildly. The guajillo and ancho chiles bring more depth than heat. If you like spice, toss in a chile de árbol or two.
Conclusion
To sum it up briefly, chicken birria tacos are a cozy, flavor packed way to bring people together. The rich broth, tender chicken, and crispy tortillas combine into something unforgettable. Try it once, and you’ll definitely want to make it again.
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