There’s something magical about birria—the rich, slow-cooked meat, the deep, aromatic spices, and that irresistible consommé for dipping. Traditionally made with goat or beef, I decided to put a twist on this beloved Mexican dish by using chicken. The result? Tender, juicy, and packed with flavor, these Chicken Birria Tacos are a game-changer for weeknight dinners or weekend feasts.
What I love most about this recipe is how the chicken absorbs all the smoky, slightly sweet, and earthy flavors of the birria spices. And when you fry those tacos in a little oil until they’re crispy and golden? Pure perfection. Whether you’re new to birria or a longtime fan, this version is a must-try. Let’s dive in!
What You Need To Make This Recipe
Chicken thighs: Bone-in, skin-on thighs work best because they stay juicy and flavorful during the long simmer. You can also use boneless if you prefer, but the bones add extra depth to the broth.
Dried chiles (guajillo, ancho, and chipotle): These are the heart of birria’s signature flavor. Guajillo adds mild sweetness, ancho brings a raisin-like richness, and chipotle gives a smoky kick. Rehydrating them softens their texture and makes blending easier.
Aromatics (onion, garlic, and ginger): These form the base of the birria sauce, adding sweetness, pungency, and a touch of warmth. Fresh is always best for maximum flavor.
Spices (cumin, oregano, cloves, and bay leaves): These spices deepen the complexity of the dish. Cumin adds earthiness, Mexican oregano (if available) gives a slightly floral note, cloves offer warmth, and bay leaves contribute a subtle herbal layer.
Tomato paste: This enhances the umami and richness of the sauce, giving it a deeper color and a slightly tangy finish.
Chicken broth: Using a good-quality broth ensures the consommé is flavorful. Homemade is ideal, but store-bought works too.
Corn tortillas: The classic choice for birria tacos—they crisp up beautifully when dipped in the consommé and fried.
Cheese (Oaxaca or Monterey Jack): Melty, stretchy cheese is a must for birria tacos. Oaxaca is traditional, but Monterey Jack is a great substitute.
Ingredients List
- 2 lbs bone-in, skin-on chicken thighs
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo (optional for extra heat)
- 1 medium onion, roughly chopped
- 4 garlic cloves
- 1-inch piece of ginger, peeled
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican)
- 2 whole cloves
- 2 bay leaves
- 4 cups chicken broth
- Salt to taste
- 12 corn tortillas
- 1 ½ cups shredded Oaxaca or Monterey Jack cheese
- Fresh cilantro, diced onion, and lime wedges for serving
How to Make Chicken Birria Tacos
Step 1: Toast and Rehydrate the Chiles
In a dry skillet over medium heat, toast the dried chiles for about 30 seconds per side until fragrant. Place them in a bowl, cover with hot water, and let them soak for 15 minutes until softened.
Step 2: Blend the Birria Sauce
Drain the chiles and add them to a blender along with onion, garlic, ginger, tomato paste, cumin, oregano, and a splash of chicken broth. Blend until completely smooth.
Step 3: Cook the Chicken
In a large pot, sear the chicken thighs skin-side down until golden. Pour in the blended sauce, remaining broth, cloves, and bay leaves. Bring to a boil, then reduce heat and simmer for 45 minutes until the chicken is tender.
Step 4: Shred the Chicken
Remove the chicken from the pot, discard bones and skin (if desired), and shred the meat. Strain the broth (this is your consommé) and skim off excess fat if needed.
Step 5: Assemble and Fry the Tacos
Dip each tortilla in the consommé, then fill with shredded chicken and cheese. Fold in half and cook in a hot skillet with a little oil until crispy on both sides. Serve with consommé for dipping.
Tips for Making This Recipe
- Double the consommé—it’s delicious for dipping or even as a soup!
- Use a splatter screen when frying the tacos to avoid oil splashes.
- Keep tortillas warm by wrapping them in a clean towel before assembling.
- Adjust spice level—add more chipotle for heat or reduce it for a milder taste.
- Make ahead—the birria sauce and chicken can be prepared a day in advance.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs are more flavorful and stay juicier during cooking.
How do I store leftovers?
Keep shredded chicken and consommé separately in the fridge for up to 3 days. Reheat before serving.
Can I freeze birria sauce?
Absolutely! Freeze in an airtight container for up to 2 months.
What can I substitute for Oaxaca cheese? Monterey Jack, mozzarella, or even mild cheddar work well.
Is there a way to make this recipe faster?
Using an Instant Pot can cut cooking time in half—pressure cook for 20 minutes instead of simmering.
Enjoy your Chicken Birria Tacos—crispy, cheesy, and full of bold flavors! 🌮🔥