Chicken Birria Tacos Recipe

dipping a chicken birria taco into birria consommé.

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These cheesy, crispy chicken birria tacos feature tender shredded thighs simmered in a smoky, spiced chipotle consommé. Serve with the reserved sauce for the ultimate dipping experience!

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner, Main Course

Cuisine: Mexican

Servings: people

Calories: 507kcal

Author: Becky Hardin

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

*Make it easy by using store-bought rotisserie chicken. Just toss in with the blended sauce and simmer for 10-15 min to warm through.

**Can sub Guajillo chili powder or a mixture of 1 tbsp smoked paprika + ¼ tsp cayenne. If using Chipotle chili powder, only use half as much (it's much spicier!).

***Corn tortillas are traditional and crisp up well, but you can use flour if you prefer.

****Swap for Mexican cheese blend, Oaxaca cheese, mozzarella, or queso asadero.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: You can prep the chicken and sauce up to 2 days ahead and store in the refrigerator until ready to dip and fry your tacos fresh.

Storage: Store assembled tacos in an airtight container in the refrigerator for up to 1 day.

Nutrition