Chicken Birria Tacos

Chicken Birria Tacos are a flavorful twist on the traditional Mexican birria, made with tender shredded chicken simmered in a rich, spiced chili broth and served in crisped, cheese-lined tortillas. These tacos are juicy, slightly smoky, and perfect for dipping in the savory consomé, making them an irresistible meal for taco nights or special occasions.

Why You’ll Love This Recipe

• Packed with deep, bold flavors
• A chicken-based alternative to traditional beef birria
• Perfect for meal prep or feeding a crowd
• Crispy on the outside, juicy and cheesy inside
• Comes with built-in dipping sauce (consomé)
• Lower in fat and faster-cooking than beef birria
• Great for weeknight dinners or gatherings
• Tastes even better the next day

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Dried guajillo chilies
• Dried ancho chilies
• Onion, chopped
• Garlic cloves
• Tomato (or tomato paste)
• Chicken broth
• Apple cider vinegar
• Bay leaves
• Ground cumin
• Ground cinnamon
• Oregano (Mexican oregano if available)
• Salt and black pepper
• Corn tortillas
• Shredded cheese (like Oaxaca, mozzarella, or Monterey Jack)
• Chopped onion and cilantro (for garnish)
• Lime wedges (for serving)

directions

1. Remove stems and seeds from dried chilies. Soak them in hot water for 10–15 minutes until softened.
2. In a blender, combine softened chilies, tomato, garlic, onion, vinegar, and spices. Blend until smooth.
3. In a large pot or Dutch oven, sear chicken in a bit of oil, then pour in the chili sauce and chicken broth. Add bay leaves.
4. Simmer for 30–40 minutes until chicken is cooked and tender. Remove chicken and shred.
5. Return shredded chicken to the sauce and simmer a few more minutes. Reserve some of the sauce (consomé) for dipping.
6. Heat a skillet over medium heat. Dip tortillas briefly in the top of the chili oil from the consomé, then place in the skillet.
7. Add a bit of cheese and shredded chicken to one side of the tortilla. Fold over and cook until crispy and golden on both sides.
8. Serve hot with onion, cilantro, lime wedges, and a side of consomé for dipping.

Servings and timing

Serves: 4–6
Prep time: 20 minutes
Cook time: 40–50 minutes
Total time: 1 hour–1 hour 10 minutes

Variations

• Make it spicier by adding arbol chilies to the sauce.
• Use beef or lamb if preferred over chicken.
• Make it dairy-free by omitting the cheese or using a vegan alternative.
• Use flour tortillas for a different texture (not traditional, but tasty).
• Add a touch of chipotle in adobo for smokier flavor.

storage/reheating

Store leftover chicken and consomé in airtight containers in the refrigerator for up to 4 days.
Reheat chicken in a saucepan with a splash of consomé.
Tacos can be reheated in a skillet for best crispness. Avoid microwaving assembled tacos to keep them from becoming soggy.
Freeze the chicken and consomé for up to 2 months. Thaw overnight before reheating.

FAQs

What are birria tacos?

Birria tacos are a traditional Mexican dish made with stewed meat in a rich chili sauce, served in pan-fried tortillas often dipped in consomé.

Can I use rotisserie chicken?

Yes, mix it with the sauce and simmer briefly to absorb the flavor.

Are they spicy?

They’re mildly spicy but can be adjusted to your heat preference by adding or reducing chilies.

What’s the best cheese for birria tacos?

Oaxaca cheese is traditional, but mozzarella, Monterey Jack, or Chihuahua cheese all melt well.

What is consomé?

It’s the flavorful broth from cooking the meat in the chili sauce—used for dipping the tacos.

Can I bake these instead of frying?

Frying gives the tacos their crispy texture, but you can bake them at 425°F for 8–10 minutes if preferred.

How do I keep tortillas from tearing?

Warm them before assembling and dip only lightly in the chili oil.

Is this dish gluten-free?

Yes, as long as you use corn tortillas and check your broth and spices for gluten-free labels.

Can I make it ahead?

Yes, the filling and sauce can be made 1–2 days ahead. Assemble tacos just before serving.

What can I serve with them?

Mexican rice, refried beans, or a fresh cucumber and radish salad pair perfectly.

Conclusion

Chicken Birria Tacos are a mouthwatering fusion of juicy, spiced meat, crispy cheese-filled tortillas, and rich dipping broth. They’re deeply satisfying, packed with flavor, and easy to adapt to your preferences. Whether you’re hosting taco night or craving comfort food, these tacos bring big flavor and are guaranteed to impress.

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