Chicken Birria Tacos Recipe
Chicken birria tacos are a Mexican dish made with slow-cooked and shredded chicken that is served in warm corn tortillas.
With just a few simple ingredients, you can have these tacos ready and on the table in no time. But if you want to take the flavor up a notch, adding a few extra herbs and spices can make them stand out whether you’re looking for a quick weeknight meal or an impressive taco night entre.
In this article, you will learn how to make chicken birria tacos. So, let’s get started!
What are chicken birria tacos?
As mentioned above, chicken birria tacos are a traditional Mexican delicacy made with slow-cooked, shreddable chicken. To make the wonderfully delicious taco filling, the chicken is simmered in a savory broth made of dried chiles, herbs, garlic, onions, and tomatoes.
What does it taste like?
Chicken birria tacos have a flavor profile that includes earthy, smoky, and fruity notes from the guajillo chiles, oregano, and cinnamon used to make the broth. The chicken itself is tender and juicy, with a complex flavor that has sweet undertones from the tomatoes.
Where did I first discover the delectable chicken birria tacos?
I have first introduced to chicken birria tacos a few years ago when I was traveling in Mexico. I was immediately drawn to the unique flavor and aroma of the dish and had to try it for myself.
After one bite, I realized that these tacos were something special, and I have to recreate the dish at home. That’s when I started researching and experimenting with different recipes until I had perfected my own version of chicken birria tacos.
How to make chicken birria tacos?
Making chicken birria tacos is a fairly simple process that requires a few basic ingredients and some time. Anyone can make this delicious dish at home. You’ll need the following ingredients and have to follow our steps.
Ingredients
For the tacos:
- 16 corn tortillas
- ½ cup finely diced onion
- 1 cup shredded Mexican melting cheese like Monterey jack
- ½ cup chopped cilantro
Instructions
Step 1: Make the Broth
Place a medium-sized pot over high heat and add the cooking oil. Once it’s hot, add onion, tomatoes, garlic, guajillo chiles, arbol chiles and bay leaves. Stir for a few minutes until everything starts to soften up.
Step 2: Add Chicken & Spices
Add the chicken and all of the spices to the pot. Stir everything together, then add enough chicken broth to cover up the chicken. Bring this mixture up to a boil, then reduce heat to low, cover with a lid, and simmer for 30-40 minutes or until the chicken is cooked through.
Step 3: Shred the Chicken
Once the chicken is cooked through, use a fork to shred the chicken directly in the pot. Once it’s shredded up, add another cup of chicken broth if needed and bring it back to a simmer for about 10 minutes. This will help infuse all of those flavors into your tacos.
Step 4: Assemble the Tacos
Warm up your corn tortillas on a hot skillet or comal to assemble the tacos. Place two tablespoons of chicken birria onto each tortilla and top with cheese, onion and cilantro. Serve immediately.
Tips
- When shredding the chicken, make sure to scrape all the meat bits off the bone and discard the bones.
- If using store-bought tacos shells, you don’t need to preheat them on a skillet or comal fill.
- The filling can be made ahead of time and stored in the fridge for up to 5 days. Just warm it up before assembling the tacos.
Nutrition Information
Per Serving:
Fat: 12g
Saturated Fat: 4g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 5g
Trans Fat: 1g
Cholesterol: 54mg
Sodium: 299mg
Potassium: 227mg
Fibre: 2g
Sugar: 1g
Vitamin A: 441IU
Vitamin C: 4mg
Calcium: 83mg
Iron: 1mg
Calories: 207 kcal
Carbohydrates: 14g
Protein: 11g
What to serve with chicken birria tacos?
Chicken birria tacos are great served with a side of rice, refried beans and Mexican red salsa. Other delicious accompaniments include guacamole, pico de gallo, and pickled onions.
How to store leftover chicken birria tacos?
You can store leftover chicken birria tacos in an airtight container in the refrigerator for up to 4 days. Reheat the tacos in a skillet or comal before serving.
Can pregnant women eat this?
Yes, pregnant women can enjoy chicken birria tacos but they should be cautious of the chiles and spices used in the recipe as they may contain high amounts of capsaicin, which can cause irritation. It is best to consult a doctor before eating spicy food during pregnancy.
Wrapping Up
Chicken birria tacos are the perfect meal for a weeknight. They’re easy to make and can be made ahead of time. This recipe is sure to satisfy even the pickiest eaters! Serve with rice, refried beans and your favorite salsa for an extra-special meal.
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Chicken birria tacos are a Mexican dish made with slow-cooked and shredded chicken that is served in warm corn tortillas.
- 1 dried chile de arbol (or more if you like spicy, adding a fiery and intense heat, perfect for those who enjoy a spicy kick.)
- 1/2 cup of chicken broth (adding moisture and creating a flavorful sauce for the chicken.)
- 1/2 teaspoon of salt (seasoning the chicken and balancing the flavors.)
- 1/2 medium onion (quartered, adding a savory and aromatic base, enhancing the overall depth of the dish.)
- 1 roma tomato (quartered, offering a bright and slightly tangy flavor, adding freshness to the dish.)
- 1/4 teaspoon of ground cumin (imparting a warm and earthy flavor, enhancing the overall taste profile.)
- 2 cloves garlic (smashed, providing a pungent and robust flavor, enhancing the overall taste profile.)
- 1 1.5 dried guajillo chiles (bringing a mild and slightly fruity taste, adding a smoky and complex flavor to the sauce.)
- 1 bay leaf (infusing a subtle and aromatic note, enhancing the overall flavor profile.)
- 1 teaspoon of oregano (providing a herbaceous and slightly floral taste, adding depth to the dish.)
- 1/2 teaspoon of paprika (adding a smoky and slightly sweet flavor, enhancing the overall taste profile.)
- 1 pound bone-in chicken thighs (offering tender and juicy meat, perfect for flavorful tacos.)
- 1/4 teaspoon of ground cinnamon (offering a warm and fragrant note, adding complexity to the dish.)
- 1/2 tablespoon of neutral high-heat cooking oil
- 1/4 cup of chopped cilantro (bringing a bright and herbaceous taste, adding freshness and enhancing the overall flavor profile.)
- 1/4 cup of finely diced onion (adding a crunchy and refreshing element, providing a contrast of flavors and textures.)
- 8 corn tortillas (offering a traditional and authentic base for the tacos, providing a slightly sweet and nutty flavor.)
- 1/2 cup of shredded Mexican melting cheese
- Place a medium-sized pot over high heat and add the cooking oil. Once it’s hot, add onion, tomatoes, garlic, guajillo chiles, arbol chiles and bay leaves. Stir for a few minutes until everything starts to soften up.
- Add the chicken and all of the spices to the pot. Stir everything together, then add enough chicken broth to cover up the chicken. Bring this mixture up to a boil, then reduce heat to low, cover with a lid, and simmer for 30-40 minutes or until the chicken is cooked through.
- Once the chicken is cooked through, use a fork to shred the chicken directly in the pot. Once it’s shredded up, add another cup of chicken broth if needed and bring it back to a simmer for about 10 minutes. This will help infuse all of those flavors into your tacos.
- Warm up your corn tortillas on a hot skillet or comal to assemble the tacos. Place two tablespoons of chicken birria onto each tortilla and top with cheese, onion and cilantro. Serve immediately.
