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Chicken Birria Tacos Recipe

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.
Course Dinner Lunch
Cuisine Mexican
Keyword chicken birria taco recipes
Prep Time 31 minutes
Cook Time 2 hours
Servings 12

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.
  • Transfer the mixture to a blender and puree until smooth, blender.

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.