Chicken Birria Tacos: A Flavor-Packed Twist on a Classic
Chicken Birria Tacos, a delightful twist on the classic, is surprisingly easy to make. The tender, spiced chicken simmered in a rich, aromatic broth transforms these tacos into a vibrant experience perfect for dipping, dunking, and savoring.
This recipe captures the spirit of traditional birria while simplifying the process with chicken. Pair these tacos with the savory consommé for a memorable and inspiring meal.
Why You’ll Love This Recipe
- Rich Flavor: Smoky, spicy, and deeply savory.
- Quick and Easy: Cooks faster than traditional beef birria.
- Versatile: Perfect for tacos, quesadillas, or enchiladas.
- Crowd-Pleaser: A show-stopping dish for family dinners or parties.
Pro Tips for Perfect Chicken Birria Tacos
- Use Bone-In Chicken: Use bone-in chicken thighs or drumsticks for deeper flavor.
- Adjust the Spice Level: For spicier tacos, add more chilies or a pinch of cayenne, or reduce the chilies for a milder version.
- Cheese Is Optional: Cheese adds richness, but traditional birria tacos are just as delicious without it.
- Don’t Skip the Consommé: The dipping sauce takes these tacos to the next level!
Serving Suggestions
- Side Dishes: Pair with Mexican rice, refried beans, or a fresh green salad.
- Drinks: Serve with a cold margarita, horchata, or agua fresca.
- Toppings: Add avocado slices, pickled jalapeños, or a dollop of sour cream for extra flavor.
Storing and Reheating
Storage:
- Refrigerate leftover chicken birria and consommé in airtight containers for up to 3 days.
Reheating:
- Reheat the chicken and consommé in a saucepan over low heat until warmed.
Freezing:
- Freeze the chicken and sauce separately in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs About Chicken Birria Tacos
1. Can I make this recipe in a slow cooker?
Yes! Add the seared chicken and birria sauce to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken and proceed with the recipe.
2. Can I use store-bought birria sauce?
Absolutely! If you’re short on time, use a high-quality store-bought birria sauce for convenience.
3. What can I use instead of chicken thighs?
You can substitute chicken breasts, turkey, or pork for chicken thighs.
4. Is this recipe gluten-free?
Yes! Corn tortillas and the birria sauce ingredients are naturally gluten-free.
5. How do I thicken the consommé?
If the sauce is too thin, simmer it uncovered for a few minutes to reduce and concentrate the flavors.
Why This Recipe Works
The rich and smoky birria sauce perfectly complements the tender chicken, while the crispy tacos add a satisfying crunch. The consommé enhances every bite, making these tacos an unforgettable dining experience. This versatile recipe can quickly adapt to your taste preferences, whether you feed a family or entertain guests.
Conclusion
Chicken Birria Tacos is a fun and delicious twist on the traditional birria! They’re super easy to whip up and completely satisfying, making them great for any get-together. Don’t forget to serve them with some tasty consommé for dipping, and feel free to pile on your favorite fresh toppings. They’re sure to fly off the table! Try this recipe, and bring some fantastic Mexican flavors to your kitchen!
Chicken Birria Tacos Recipe
Ingredients
Chicken
- 2- lbs chicken legs or thighs
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp black pepper
- 1 tsp salt
For Adobo Sauce
- 4- medium tomatoes
- 2- medium white onions
- 4 dried Ancho chile stems and seeds removed
- 3 dried Guajillo Chile stems and seeds removed
- 5 tbsp vegetable oil
- 1 tbsp thyme
- 8- cloves garlic
- 1 tbsp oregano
- 2 tbsp cumin powder
- 1½ tbsp apple cider vinegar
- 2- bay leaves
- 2-3 cups water
- salt to taste
Tacos
- 12-16 corn tortillas
- 2 cups shredded mozzarella
- 1 cup diced white onions
- 1/2 cup chopped cilantro
Instructions
Adobo Sauce
- Add hot water to dried chilies and leave to soak until fully rehydrated.
- In a large pot or Dutch oven, heat the 2 tbsp of oil.
- Add the diced onion, garlic, and tomatoes, hydrate chilies, thyme, oregano, cumin powder, apple cider vinegar, and salt.
- Saute the for a few minutes, add one cup of water, and simmer for 5-10 minutes until tomatoes and onions are soft.
Season The Chicken
- In a large bowl, combine chicken legs, salt, black pepper, thyme, and oregano.
- Marinate for 40 minutes or overnight.
Braise Chicken
- In a large pot or Dutch oven, heat the 3 tbsp of oil. Add the diced onion and cook until the onion is translucent for 5 minutes.
- Add the chicken to the pot and sear on all sides until it's nicely browned.
- Add adobo sauce, water, and bay leaves to the pot.
- Cover and bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours or until the meat is tender and falls apart.
- Using tongs, transfer the chicken to a bowl;
- Skim the grease from the top and keep it aside.
- Once the meat is cold, use a fork or a pair of tongs to shred it into small pieces.
To Assemble The Tacos
- In a skillet over medium heat, add the grease and tortilla.
- Press the tortilla down with a spatula because it will start to bubble and pull away as it cooks.
- Fry one side for a few seconds and flip.
- Place a spoonful of the shredded cheese and meat onto the center of each tortilla.
- Top with some chopped onions and cilantro.
- Fold the tortilla over in half to form a taco.
- Serve the tacos with the flavorful broth on the side for dipping. Add diced onions, cilantro, and a squeeze of lime juice to the broth for extra flavor.