Birria tacos are a popular Mexican street food made with slow-cooked, tender meat and served with a flavorful broth on the side for dipping. The beef or goat meat is seasoned with a blend of spices, including chili powder, cumin, paprika, and oregano.
The origins of birria tacos can be traced back to the Mexican state of Jalisco, where it’s believed to originate. The dish is served at weddings, baptisms, and other special occasions throughout Mexico and beyond.
Meat is seared in a pot or Dutch oven to give it a nice crust, and it is slow-cooked with broth, water, and spices until it is tender and falls apart. Once the meat is cold, it is shredded and served on corn tortillas with chopped onions, cilantro, and the flavorful broth for dipping.
What sets birria tacos apart from other tacos is the broth made by simmering the meat and spices. Rich and flavorful broth makes an extra layer of deliciousness.
Birria tacos are tasty, satisfying, and perfect for sharing with friends and family. Whether you’re looking for a hearty dinner or fun party food, birria tacos are sure to be a crowd-pleaser. Give them a try and see for yourself!
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.
