I’m obsessed with the deep, spicy flavor of my chicken birria tacos. And they only take about 1 hour to make! I start by simmering chicken thighs in a vibrant consommé made with smoky chipotle peppers, ancho chili powder, and an array of spices. Then I use the Birria-style shredded chicken to make pan-fried tacos with a hefty sprinkle of Monterey Jack cheese. It’s the ultimate crispy quesabirria experience right at home!
Chicken Quesabirria
While classic birria usually features beef or lamb, my tender birria chicken is a lighter weeknight alternative that’s just as satisfying! Similar to my chicken tinga tacos, I simmer and shred the meat right in the sauce for ease. And a 30-minute simmer is all it takes to get authentic Birria flavor.
The meat can be used for burritos, quesadillas, and burrito bowls. But of course it really shines when piled into cheesy, pan-fried tacos. Just dip corn tortillas right in the brothy consommé, add the shredded chicken, and you’ll have crispy quesabirria tacos in no time!
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Shred the Chicken Directly in the Pan
Instead of shredding your chicken on a cutting board, I recommend shredding it directly in the skillet with half of the Birria sauce. Once shredded, turn the heat to medium-high for 2 minutes to let the chicken drink up the liquid until it’s slightly caramelized. This adds so much extra moisture and flavor to the meat!
Chicken Birria Tacos Recipe
Equipment
- High-Powered Blender or Food Processor
- Cast Iron or Nonstick Skillet
Ingredients
Birria Chicken:
- 1 tablespoon olive oil (divided)
- 2 pounds boneless, skinless chicken thighs (*)
- 1 yellow onion (chopped)
- 5 cloves garlic (peeled and smashed)
- 3 chipotle peppers in adobo sauce (from a small can)
- 1 tablespoon ancho chili powder (**)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- 1½ cups low-sodium chicken broth
- 2 tablespoons fresh lime juice (from 1 lime)
Birria Tacos:
- 16 (4-inch) corn tortillas (Street Taco size***)
- 2 cups shredded Monterey Jack cheese (****)
Optional Toppings:
- ½ cup chopped fresh cilantro
- fresh lime wedges
Instructions
Birria Chicken:
- Heat ½ tablespoon of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs. Cook for a few minutes on each side until browned. Transfer to a plate.0.5 tablespoon olive oil, 2 pounds boneless, skinless chicken thighs
- To the same pan, add the remaining olive oil with the onion and cook until softened, about 3-4 minutes. Add in the garlic and cook for another minute.1 yellow onion, 5 cloves garlic, 0.5 tablespoon olive oil
- Stir in the chipotle peppers, ancho chili powder, cumin, oregano, salt, pepper, and cinnamon. Cook for another minute.3 chipotle peppers in adobo sauce, 1 tablespoon ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon ground cinnamon
- Add in the lime juice and chicken broth. Use a wooden spoon to break up the brown bits from the bottom of the pan.1½ cups low-sodium chicken broth, 2 tablespoons fresh lime juice
- Transfer the mixture to a blender. Blend until smooth, about 2-3 minutes.
- Add the chicken thighs back to the pan. Then, pour in the sauce and bring the mixture to a boil. Reduce to a simmer. Cover, and let the chicken cook for 30 minutes or until fork tender.
- Transfer 1 cup of the sauce to a separate bowl. Then, shred the chicken in the pan with the remaining sauce, turn the heat up to high, and simmer for 2 minutes, or until the sauce thickens slightly and caramelizes.
Quesabirria Tacos:
- Dip a tortilla into the reserved sauce.16 (4-inch) corn tortillas
- Place the tortilla in a skillet. Top half of the tortilla with a couple tablespoons of chicken and cheese.2 cups shredded Monterey Jack cheese
- Fold the tortilla in half. Cook for a minute on each side until browned and crispy. Transfer to a platter.
- Top the tacos with chopped cilantro. Serve with lime wedges and additional sauce.½ cup chopped fresh cilantro, fresh lime wedges
Notes
- Don’t skip searing the meat first! It adds depth and texture to the finished dish.
- For a more rustic sauce, blend for less time.
- Properly cooked chicken thighs should reach at least 165°F (preferably 175°F for the most tender meat).
- Don’t forget to save some of the birria sauce for dipping! If it’s too thick, thin it out with a bit of chicken broth.
- If you aren’t dipping immediately, microwave the tortillas for 5 seconds to prevent tearing; otherwise, the warm consommé dip will make them perfectly pliable.
- Briefly dunk the tortilla. If you soak it for more than 2-3 seconds, it will fall apart.
- Keep the finished tacos warm in a 200°F oven on a wire rack set over a baking sheet to preserve their crunch.
- Serve with black beans and rice, roasted zucchini, or a corn and bean salad.
- Nutritional information does not include optional ingredients.
- Crockpot: Sear chicken and sauté the aromatics first. Blend the sauce, then cook the chicken and sauce on LOW for 6-8 hours (or HIGH for 3-4 hours), until fork-tender. Shred the chicken, then simmer the sauce on HIGH for 5-10 minutes to thicken.
- Instant Pot: Turn your pot to “SAUTÉ” mode, and sauté the aromatics. Deglaze the pot thoroughly to prevent a burn notice. Blend the sauce, then add the chicken and blended sauce to the pot and cook on “MANUAL – HIGH PRESSURE” for 15 minutes with a 10-minute natural release. Shred the chicken, then simmer the sauce on “SAUTÉ” mode for 5-10 minutes to thicken.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Extra-Cheesy Quesabirria
Before placing your consommé-dipped tortilla in the skillet, sprinkle a thin layer of Monterey Jack directly onto the pan. Place the tortilla on top of the melting cheese, then fill with chicken as directed. As it cooks, the cheese fuses to the outside of the tortilla, creating a salty, lacy, golden-brown crust that adds an incredible layer of crunch!
How to Make Birria Chicken Tacos Step by Step
Prep: Gather the list of ingredients for this chicken birria recipe. Chop the onion, peel and smash the garlic, and juice the lime. Pat the chicken thighs dry to help them sear more evenly in the pan.
Sear the Chicken: Heat ½ tablespoon of olive oil in a large skillet set over medium heat. Once shimmering, add in 2 pounds of boneless, skinless chicken thighs. Cook for a few minutes on each side until browned, then transfer to a plate. We’re not aiming to cook the thighs through at this point; we just want to get a little color on the outside.
Sauté the Onion: To the same pan (no need to wipe out), add the remaining ½ tablespoon of olive oil with 1 chopped yellow onion, and cook until softened, about 3-5 minutes. Add in 5 peeled and smashed cloves of garlic and cook for another minute, until fragrant.
Season the Onion: Stir in 3 chipotle peppers in adobo sauce, 1 tablespoon of ancho chili powder, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ¼ teaspoon of ground cinnamon. Cook for another minute, until fragrant.
Deglaze the Pan: Add in 2 tablespoons of fresh lime juice and 1½ cups of low-sodium chicken broth. Use a wooden spoon to break up the brown bits from the bottom of the pan–these add tons of flavor to the sauce!
Blend the Sauce & Simmer the Chicken: Transfer the onion mixture to a high-powered blender or food processor, and blend until smooth, about 2-3 minutes. Add the seared chicken thighs back to the pan (again, no need to wipe out), cover with the blended sauce, and bring the mixture to a boil. Once boiling, immediately reduce to a simmer, cover, and let the chicken cook for 30 minutes; or until cooked through to 175°F and fork-tender.
Shred the Chicken: Carefully transfer 1 cup of the birria sauce to a separate bowl that is wide enough to dip your tortillas into. Then shred the chicken right in the pan with the rest of the sauce using two forks. Turn up the heat to high, and simmer, stirring constantly, until the sauce thickens and slightly caramelizes, about 2 minutes.
Dip the Tortillas: Dip a 4-inch corn tortilla briefly into the reserved sauce. This will help it crisp up nicely in the pan and adds tons of extra flavor.
Fill the Tortilla: Place the tortilla in a cast-iron or nonstick skillet. Top half of the tortilla with a couple tablespoons of shredded Monterey Jack chicken and cheese, if desired (I used 2 cups total for all of my tacos).
Sear the Tortillas: Fold the tortilla in half. Cook for a minute on each side until browned and crispy. Transfer to a platter. Repeat with the remaining meat, cheese, and tortillas, keeping any finished tacos warm on a wire rack set in a baking sheet in a 200°F oven. I was able to cook 3 tacos at a time, once folded.
Garnish and Serve: Top your chicken birria tacos with ½ cup of chopped cilantro, and serve with lime wedges and additional sauce for dipping.
How to Store, Freeze, and Reheat
Store leftover assembled chicken birria tacos in an airtight container in the refrigerator for up to 1 day. Reheat for 30-60 seconds in the microwave.
You can store the birria chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating and assembling into tacos.
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